Best 6 Double Chocolate Mini Muffins Recipes

DOUBLE CHOCOLATE MINI MUFFINS

Steps:

• Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
• Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.

DOUBLE CHOCOLATE MINI MUFFINS

Steps:

• Preheat the oven to 350 F.
• Combine the flour, oats, cocoa, cinnamon, salt, baking powder and soda in a medium bowl.
• Combine the yogurt, applesauce, egg, vanilla, and brown sugar in a small bowl.
• Pour the bowl with the wet mixture into the bowl with the dry mixture. Mix until just incorporated.
• Gently fold in the chopped chocolate.
• Pour mixture into a greased muffin pan. Bake at 350 F for 10-12 minutes, or until a toothpick can be cleanly removed from the muffin.
• Allow to cool slightly before removing from pan.

DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
• Mix chocolate drink powder into the milk. Stir until smooth.
• Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
• Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
• Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

GHIRARDELLI DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin.
• In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed.
• Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
• Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated.
• Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
• Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
• Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.