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Chocolate Mini Muffins Recipe

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4.2 from 14 reviews

Delight in these moist and rich Chocolate Mini Muffins, perfect for a quick snack or a sweet breakfast treat. Made with Dutch-processed cocoa powder, buttermilk, and chunks of milk chocolate, these bite-sized muffins offer a perfect balance of chocolatey flavor and tender crumb. Easy to prepare and bake, they’re sure to become a family favorite.

Ingredients

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/3 cup Dutch-processed cocoa powder
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs

Add-ins

  • 6 oz chopped milk chocolate

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, Dutch-processed cocoa powder, sugar, baking powder, and salt until well combined to ensure even distribution of leavening and flavor.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until smooth and fully blended to create a uniform wet mixture.
  3. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl and gently fold using a rubber spatula. Stir just until there are still a few dry pockets remaining, avoiding overmixing to keep the batter tender.
  4. Add Chocolate Chunks: Fold in the chopped milk chocolate pieces until evenly distributed, making sure no dry flour remains and the mixture is lumped but combined.
  5. Rest Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. This helps hydrate the flour and results in more tender muffins.
  6. Preheat Oven and Prepare Pan: While the batter rests, preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
  7. Fill Muffin Tin: After resting, spoon the batter into each mini muffin cup, filling nearly to the top for full-sized mini muffins.
  8. Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes until the muffins are puffed up and a toothpick inserted comes out mostly clean with a few moist crumbs.
  9. Cool Muffins: While still warm, gently loosen the muffins from the tin to prevent sticking. Let them cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter to avoid dense muffins; lumps are okay.
  • Resting the batter improves texture but is optional if short on time.
  • Use mini muffin pans for bite-sized treats; regular muffin pans will require longer baking time.
  • Milk chocolate can be substituted with dark or semi-sweet chocolate chips if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://marthatasty.com/chocolate-mini-muffins-recipe/