Chocolate Chocolate Chip Mini Muffins #MuffinMonday

These Chocolate Chocolate Chip Mini Muffins are made from rich chocolate batter with lots of extra chocolate chips. But because they are mini sized, they are perfect as a party snack or buffet table dessert.

Living overseas as I do and far away from most of my old friends and family, it’s not often that I get a chance to take part in wedding or baby showers. But this past weekend, I was delighted to be invited to a wedding shower for the bride-to-be of my friend Sandra’s son, Matthew. I loved meeting all the young women who attended and getting to know them and our guest of honor.

It was such fun! Sandra outdid herself, planning activities and games and, of course, there was a lot of delicious food to eat. I contributed a couple of dishes to the table, these chocolate chocolate chip mini muffins included. For my money, nothing says party like mini muffins, either sweet or savory. I hope you agree!

Chocolate Chocolate Chip Mini Muffins

Ingredients - for 36 mini muffins
3/4 cup or 180ml milk
1/2 cup or 125g plain, unsweetened yogurt
2 cups or 250g flour
1/2 cup or 40g cocoa powder
3/4 cup or 150g brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup or 80ml canola or other light oil
2 teaspoons vanilla
3/4 cup or 150g semisweet chocolate chips

Method
Preheat the oven to 350°F or 180°C. Prepare three 12-cup mini muffin pans by greasing them or lining them with paper muffin cups.

Add the yogurt to the milk in a measuring cup. Stir and set aside.

In a large mixing bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.

In a smaller mixing bowl, whisk together the eggs, oil and vanilla, along with the milk/yogurt mixture.

Fold the wet ingredients into the dry ingredients, until just combined.

There may still be some flour showing and that’s fine. Fold in the chocolate chips.

Use a scoop or large spoon to fill the prepared muffin cups. They are going to be pretty full.

Bake for 12-15 minutes or until a toothpick comes out clean. You do not want to over bake these and dry them out.

Put the muffin pans on a wire rack to cool for about five minutes.

Remove the muffins from the pan and continue to cool on the wire rack. You can eat these warm but be prepared to lick melted chocolate chips off of your fingers.

Enjoy!

Check out the other lovely muffin recipes my Muffin Monday bakers are sharing today.

• Black Raspberry & Brown Sugar Muffins from Farm Fresh Feasts
• Chocolate Chocolate Chip Mini Muffins from Food Lust People Love
• Cinnamon Rhubarb Muffins from A Day in the Life on the Farm
• Mango Muffins from Passion Kneaded
• Maple Oatmeal Muffins from Making Miracles
• Zucchini and Roasted Corn Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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