03/18/2026
gluten-free brownie muffins with a glossy tart cherry glaze 🍒
soft, fudgy chocolate centers topped with that sweet + tart cherry finish… basically a chocolate-covered cherry in muffin form
bakery-style, gooey, and made with the easiest chocolate mix
save this for your next baking day
🍒 Gluten-Free Mini Fudge Brownie Muffins with Cherry Glaze
(Made with Chocolate Mix)
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🎆 Yield
12 mini brownie muffins
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🍫 Ingredients (Brownie Muffins)
• 1 cup Dilettoso Chocolate Mix
• 1 egg
• ¼ cup milk (or coconut milk for wellness vibe)
• 2 Tbsp melted butter or oil
• ¼ cup Greek yogurt (or dairy-free yogurt)
• 2 Tbsp chocolate chips (optional but recommended for gooey centers)
👉 The mix already includes gluten-free flours + cocoa, so you don’t need extra dry ingredients 
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🍒 Cherry Glaze
• ½ cup powdered sugar
• 1–2 tsp Quay Naturals tart cherry powder
• 1–2 tsp milk (adjust for thickness)
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🍒 Topping
• Maraschino cherries (or fresh cherries if you want elevated vibes)
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🧑🍳 Instructions
1. Make the Batter
Whisk egg, milk, yogurt, and melted butter until smooth.
Stir in Dilettoso mix + chocolate chips until just combined.
(Don’t overmix — keeps them soft and fudgy.)
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2. Bake
Preheat oven to 350°F.
Grease a mini muffin pan.
Fill each cavity about ¾ full.
Bake 10–12 minutes
→ centers should still look slightly soft (that’s the fudgy magic)
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3. Cool + Set
Let cool 5–10 minutes
Centers will settle slightly = perfect glaze pocket
