These mini chocolate muffins have a secret ingredient: hidden fruits and veggies! Boasting two types of chocolate and covered in an optional vanilla glaze, they are healthy, easy to make, and full of rich chocolate flavor.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
My life requires a lot of chocolate.
I crave it in my yogurt, I want it in my banana bread, and I definitely need it in my cookies. I don’t drink coffee, so whenever I need a little afternoon pick-me-up, I’ll pop a bite of chocolate in my mouth.
Figuring out ways to eat chocolate for breakfast is one of my favorite challenges, so these double chocolate mini muffins are a big win in my book. They’re soft, satisfying, and come together in one bowl!
These muffins are full of rich chocolate flavor, and a bit healthier than a typical chocolate muffin thanks to the addition of applesauce and pureed sweet potato.
I like to top them with vanilla glaze for an extra indulgent bite, but it’s totally optional. They tase delicious either way!
Ingredients
For the muffins
- Butter, melted
- Applesauce
- Sweet potato or carrot puree
- Pure maple syrup
- Light brown sugar
- Baking soda
- Eggs
- Whole milk
- Unsweetened cocoa powder
- All-purpose flour
- Mini chocolate chips, plus more for sprinkling on top
For the glaze
- Powdered sugar
- Pure vanilla extract
- Milk
How to make mini chocolate muffins
- To make the muffins, whisk together butter, applesauce, sweet potato, maple syrup, brown sugar, baking soda, and eggs in a large bowl.
- Stir in milk and whisk again.
- Add cocoa powder and flour and stir until just combined.
- Finally, stir in the chocolate chips.
- Divide the batter evenly amongst two mini muffin tins coated with cooking spray and sprinkle with a few more chocolate chips if desired. Bake at 375ºF for about 10 minutes.
- To make the glaze, whisk together powdered sugar, vanilla, and milk in a large bowl until smooth. Dip the tops of cooled muffins in the glaze. Place glazed muffins back on the cooling rack to allow the glaze to set.
Top tips
Use baby food
I took this opportunity to use up a couple of leftover baby food jars I had laying around. The 4 ounce jars are just right for throwing into the mix!
I used apples and sweet potato, but you could also use banana, carrot, or squash. If you’re using a homemade puree, you may need to add more or less flour to the mix, depending on how wet your puree is. The batter should be scoopable, not runny.
Don’t overmix
As with all quick breads, you’ll want to mix your batter just until combined. It might still have a few small lumps, but if you overmix the batter the muffins will come out tough and dry.
How to measure flour
To measure flour in cups, be sure to spoon the flour into the measuring cup and level it off with a knife. I always measure my flour this way, but it is considered less accurate than measuring by weight.
Because this recipe was developed measured in cups, I do not recommend measuring the flour by weight unless you are familiar with that kind of conversion.
How to store double chocolate chip muffins
These mini chocolate muffins can be stored in an airtight container at room temperature for up to 4 days.
Tips for customizing mini chocolate muffins
- Use cinnamon unsweetened applesauce for a different flavor
- Swap the mini chocolate chips for full size or chunks
- Skip the applesauce and replace it with an equal amount of mashed banana
- Make these full size muffins by dividing them into 12 muffin cups, adjusting the bake time as needed
- Make your own pumpkin puree or butternut squash puree from scratch
- Swap the icing for melted coconut butter (NOT coconut oil or dairy free butter)
- Use a 1:1 gluten-free flour mix to make these gluten-free
FAQ
This recipe uses cocoa powder in the batter as well as chocolate chips. These are two types of chocolate, making it double chocolate!
Yes, you can freeze mini double chocolate chip muffins. Place muffins in a zip top freezer bag or other airtight container and freeze for up to 3 months. To thaw let sit at room temperature for a few minutes or microwave for about 30 seconds.
If freezing, I would recommend waiting to glaze them when you’re ready to enjoy them since the glaze won’t freeze well.
More muffin recipes
- Chocolate Chip Muffins
- Apple Spice Muffins
- Vegan Chocolate Zucchini Muffins
- Pistachio Rose Muffins
- Double Chocolate Banana Muffins
- Banana Coconut Muffins
- Zucchini Muffins
- Carrot Muffins
- Vegan Pumpkin Muffins
- Mini Pumpkin Chocolate Chip Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mini Chocolate Muffins
Ingredients
Mini chocolate muffins
- ¼ cup butter, melted
- ½ cup applesauce
- ½ cup sweet potato or carrot puree
- ⅓ cup pure maple syrup
- ⅓ cup firmly packed light brown sugar
- 1 ½ teaspoons baking soda
- 2 large eggs
- ¼ cup whole milk
- ½ cup unsweetened cocoa powder
- 1 ⅔ cup unbleached all-purpose flour
- ⅓ cup mini chocolate chips, plus more for sprinkling on top
Glaze
- 2 cups powdered sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
Mini chocolate muffins
- Preheat the oven to 375ºF. Spray two mini muffin pans with cooking spray. Set aside.
- In a large bowl, whisk together butter, applesauce, sweet potato, maple syrup, browin sugar, baking soda, and eggs.
- Stir in milk and whisk again.
- Add cocoa powder and flour and stir with a wooden spoon or spatula until just combined. Do not over mix. The batter should be thick, but if it appears too thick you can add a bit more milk.
- Finally, stir in the chocolate chips.
- Divide the batter evenly amongst the muffin tins (should be about 40 mini muffins) and sprinkle with a few more mini chips if desired. Bake about 10 minutes, watching carefully as you don’t want to over bake them. The tops should spring back when touched and a toothpick inserted in the center should come out clean. Let cool for a few minutes in the pan before removing from the tins and letting cool completely on a rack.
Glaze
- Whisk together powdered sugar, vanilla, and milk in a large bowl until smooth.
- Dip the tops of cooled muffins in the glaze, allowing extra to drip back into the bowl. Place glazed muffins back on the cooling rack to allow the glaze to set.
- Glazed muffins are best eaten the day they are made, but will keep in an airtight container for several days.
Leave a Reply