chocolate mini muffin recipe

Written ByJenny Smyth Posted on
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The Best chocolate mini muffin recipe

I am so excited to share this amazing chocolate mini muffin recipe with you all. I have been making these for my family for years, and they are always a hit. My kids love them because they are the perfect size for their little hands to hold, and they’re filled with chocolate chips that make their eyes light up.

As a busy mom, I love that these muffins are easy to make and can be customized with different mix-ins like nuts or dried fruit. Plus, they’re a great way to get my kids to eat some extra fiber and protein from the whole wheat flour. I’ve been making these muffins since my daughter was in kindergarten, and now that she’s in high school, she still requests them for breakfast on special occasions.

They’re a staple in our house, and I know they will be in yours too once you try them out. I love that these muffins are not too sweet, but still pack a punch of chocolate flavor. The best part is that they freeze beautifully, so you can make a batch and have them on hand for whenever you need a quick breakfast or snack.

My family loves them toasted with butter or cream cheese spread on top – it’s the perfect way to start the day off right. Over the years, I’ve tweaked this recipe to make it even healthier by using applesauce instead of oil and adding in some extra fiber from the oats. But don’t worry if you’re not into healthy food – these muffins are still delicious even if you use regular oil and skip the oats.

The most important thing is to have fun with it and experiment until you find your favorite combination of mix-ins and flavors.

Chocolate Mini Muffins

4.7 from 662 votes

Delicious mini muffins with a rich chocolate flavor. Perfect for breakfast or a quick snack.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 12Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients

1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract

Chocolate Chips

1/2 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a 24-cup mini muffin tin with liners.
3In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4This ensures all ingredients are well combined and there are no lumps.
5In a separate bowl, mix milk, vegetable oil, egg, and vanilla extract until well combined.
6The mixture should be smooth and uniform.
7Pour the wet ingredients into the dry ingredients and stir until just combined.
8Be careful not to overmix.
9The batter should be thick and slightly lumpy.
10Fold in the chocolate chips.
11The chips should be evenly distributed throughout the batter.
12Divide the batter evenly among the prepared muffin cups.
13Each cup should be about 3/4 full.
14Use a spoon to smooth the tops of the muffins.
15Bake for 10-12 minutes.
16The muffins are done when a toothpick inserted into the center comes out clean.
17The tops should be firm to the touch and slightly cracked.
18Allow the muffins to cool in the pan for 5 minutes.
19This allows them to set and makes them easier to handle.
20Transfer the muffins to a wire rack to cool completely.
21Once cooled, store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Muffin tin
Muffin liners
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 150mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 3g

📝Notes

Tips: For an extra chocolatey flavor, add 1/4 cup of melted chocolate to the batter.

These chocolate mini muffins are always a good idea for any occasion – whether it’s a quick breakfast on-the-go or a special treat for my kids’ birthdays.

They’re easy to customize with different mix-ins and flavors, so feel free to get creative and make them your own.

And don’t worry if you don’t have time to make them from scratch – they freeze beautifully and can be reheated whenever you need a quick snack.

❓ Frequently Asked Questions About Chocolate Mini Muffins

Q: What type of flour is best for this recipe?

This recipe works well with either all-purpose flour or whole wheat flour. If you want a lighter texture, use all-purpose flour.

Q: Can I use milk or half-and-half instead of buttermilk?

Yes, you can use milk or half-and-half as a substitute for buttermilk in this recipe.

Q: How do I store leftover muffins?

You can store leftover muffins at room temperature for up to 3 days or freeze them for up to 2 months.

Q: Can I add nuts or other mix-ins to this recipe?

Yes, feel free to add your favorite mix-ins like nuts, dried fruit, or even candy pieces to give these muffins an extra boost of flavor.

Q: Why do I need to use cold butter when making this recipe?

The cold butter helps create a flaky texture in the muffin tops.

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