Triple Chocolate Mini Muffins
- Level: Easy
- Yield: 24 mini muffins
- Nutritional Analysis Per Serving Serving Size 1 of 24 servings Calories 91 Total Fat 5 g Saturated Fat 3 g Carbohydrates 12 g Dietary Fiber 1 g Sugar 6 g Protein 2 g Cholesterol 13 mg Sodium 60 mg
- Total: 45 min (includes cooling time)
- Active: 25 min
The Drummond family adores chocolate, and these mini chocolate muffins are a top pick. They're quick to prepare, bake in no time, and are ideal for satisfying any chocolate craving.
- Level: Easy
- Yield: 24 mini muffins
- Nutritional Analysis Per Serving Serving Size 1 of 24 servings Calories 91 Total Fat 5 g Saturated Fat 3 g Carbohydrates 12 g Dietary Fiber 1 g Sugar 6 g Protein 2 g Cholesterol 13 mg Sodium 60 mg
- Total: 45 min (includes cooling time)
- Active: 25 min
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- Nonstick baking spray, for the muffin tin
- 1/2 cup buttermilk
- 1/3 cup packed brown sugar
- 1/4 cup (4 tablespoons) salted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch kosher salt
- 4 ounces semisweet chocolate, chopped into small pieces
- 2 ounces 70% dark chocolate, chopped into small pieces
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Special equipment:
- a 24-hole mini muffin tin
- Preheat the oven to 375 degrees F. Spray a 24-hole mini muffin tin with baking spray.
- In a large bowl, combine the buttermilk, brown sugar, butter, vanilla, and beaten egg. Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl. Gently fold the mixture together. Stir in all the chopped chocolate. Using a 1-teaspoon scoop, fill each cup of the prepared muffin tin.
- Bake until the muffins are puffed and cooked through, about 10 to 12 minutes. Remove from the oven and let sit for 10 minutes before taking them out of the tin and serving.
