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You are here: Home / Sweet baking / Super chocolate mini muffins

Super chocolate mini muffins

10 Comments Sweet baking chocolate, vanilla

The moistness and super chocolate taste is their biggest selling point.
What a great little treat. With olive oil and yogurt and the best chocolate!

Recipe for double chocolate mini muffins
Recipe for double chocolate mini muffins
Recipe for double chocolate mini muffins
Recipe for double chocolate mini muffins
Recipe for double chocolate mini muffins

Klik hier voor Nederlandse versie
Big muffins can be such a meal, but these smaller size muffins are indulgent yet modest to serve guests. They are very easy to make and the rewards are big. They have such a wonderful consistency, soft and moist with little chocolate nibbles. When you leave the chopped chocolate pieces just a bit bigger, they partly melt when baking, leaving chocolate morsels that will set again when cooled.

We use very mild olive oil for this recipe and very good quality 52% ‘dark’ milk chocolate and cocoa powder. On top we use big chocolate sprinkles that do not melt too fast, so you still have some visible on top. If you have a super sweet tooth you can also use a combination of white and dark chocolate.

Love these with a cup of darjeeling tea or a chai latte.

Enjoy!


Ingredients

makes 24 mini muffins

160 g soft brown sugar

80 g vegetable oil

40 g unsweetened cocoa powder

90 g hot water to dissolve the cocoa

2 eggs

1 tsp vanilla extract (or to taste)

200 g all purpose / plain flour

8 g / 2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

180 g full fat yogurt

180 g chopped up semisweet chocolate

50 g chocolate sprinkles (or more chocolate of choice)

Tools: Hand mixer or standing mixer, sieve, spatula, bowls,
24 cup muffin pan, 24 Tulip muffin cases with Ø 3.5 cm / 1.4 inch bottom.
Carefully weigh all ingredients for best result!

For a vegan version use dark chocolate without added milk products and choose a chia seed vegan egg substitute for instance. Replace the dairy yogurt for a soy based version or other vegan yogurt.

The method

  • Preheat your oven to 195ºC / 385ºF conventional setting.
  • Sift the flour with the baking powder, baking soda and salt and set aside.
  • In a separate small bowl, combine the cocoa and hot water and stir until smooth, set aside.
Weekend Bakery: Recipe for double chocolate mini muffins
Weekend Bakery: Recipe for double chocolate mini muffins
Weekend Bakery: Recipe for double chocolate mini muffins
Weekend Bakery: Recipe for double chocolate mini muffins
Weekend Bakery: Recipe for double chocolate mini muffins

  • In your mixing bowl, combine the soft brown sugar and oil and mix for 1 minute at medium speed.
  • Add the eggs and vanilla and mix for 1 minute at high speed.
  • Now gradually add the cocoa mixture while mixing at low speed. You can use your spatula to scrape every last bit of cocoa out of the bowl and in to the mix.
  • Add the flour mixture and yogurt in one go and stir with your spatula (or mix on lowest speed) until everything is combined.
  • Add the chopped up chocolate and fold it into the mixture.
  • Fill the cups with the mixture. We use two dessert spoons for this job. Add chocolate sprinkles on top.
Weekend Bakery: Recipe for double chocolate mini muffins - steps
Weekend Bakery: Recipe for double chocolate mini muffins - steps
Weekend Bakery: Recipe for double chocolate mini muffins - steps
Weekend Bakery: Recipe for double chocolate mini muffins - stepsIMG_1523
Weekend Bakery: Recipe for double chocolate mini muffins - steps

  • Bake in the to 195ºC / 385ºF preheated oven for 13 to 15 minutes. We turn down our oven to 165ºC / 330ºF after 8 minutes and continue for 6 more minutes at this lower setting.
  • The muffins should still look a bit moist when you take them out. The skewer test will not do, because you very probably will hit melted chocolate and mistakenly think they need more oven time.
  • Leave to cool in the muffin pan for 10 minutes before transferring to a rack. Store in an airtight container to keep moist and fresh for a few days. They also keep well in the freezer for several weeks. You can warm them in the microwave with a quick high wattage blast and they will be soft and fluffy and almost as good as fresh.

Weekend Bakery: Super chocolate mini muffins
Weekend Bakery: Super chocolate mini muffins
Weekend Bakery: Super chocolate mini muffins
Weekend Bakery: Super chocolate mini muffins
Weekend Bakery: Super chocolate mini muffins

Sweet baking chocolate, vanilla

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Comments

  1. Sarah says

    July 1, 2020 at 17:58

    Loved these! Didn’t have brown sugar but used golden caster.
    Thanks for the recipe
    Don’t know how to post a photo?

    Reply
    • Weekend Bakers says

      July 1, 2020 at 19:16

      Hello Sarah,
      Thank you, wonderful. It is not possible to post photo’s with a comment but we do have a showcase page where you can share your pictures and your story or anything you want to add to the pictures:
      www.weekendbakery.com/send-…your-loaf/
      Hope we get to see the choc muffins!

      Greetings,
      Marieke & Ed

      Reply
      • Sarah says

        July 6, 2020 at 13:43

        Sent the photos

        Reply
        • Weekend Bakers says

          July 6, 2020 at 20:08

          Thank you Sarah
          We featured your pic of the beautiful apple cider bread too:
          www.weekendbakery.com/your-loafs/

          Reply
  2. Shilpa says

    January 26, 2020 at 04:19

    Hi …thank you so much for this wonderful recipe …I always wanted this recipe…finally I found one… 🙂 it tastes amazing…👌 I wish I could upload the pics of chocolate muffins which I tried following your recipe…they are perfect….thanks once again..:)

    Reply
    • Weekend Bakers says

      January 28, 2020 at 10:43

      How wonderful to read your comment Shilpa, this recipe is definitely one of our favorites, also with friends and family and so lovely to share too.
      And we do have the possibility to share your pictures on our site here:
      www.weekendbakery.com/send-…your-loaf/
      We would love to feature your pictures.

      Enjoy your baking and thanks again for your very kind words!
      Marieke & Ed
      Weekend Bakers

      Reply
  3. Theo says

    January 30, 2019 at 13:51

    Super lekker. Een minuut in microgolf op 360 Watt opwarmen.

    Reply
    • Weekend Bakers says

      January 30, 2019 at 16:03

      Dank Theo, geniet van de muffins en het bakken!
      Nog een tip van ons: De helft van dit recept in een kleine cakevorm van ongeveer 16 x 6 cm, ongeveer 22 minuten bakken (oven terug rond 10 minuten) en je hebt een super chocolade-cakeje als variatie.

      Reply
  4. Aferdita says

    January 24, 2019 at 11:21

    Grazie per la ottima ricetta gnam, gnam , li farò oggi stesso

    Reply
    • Weekend Bakers says

      January 24, 2019 at 13:00

      Grazie anche a te!
      Ci piacerebbe sapere come va…

      Saluti dall’Olanda

      Reply

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