I like making mini versions of everything. Not only are they cute, but it’s good for portion control (in theory). Plus, the desserts just seem to get eaten faster when I make mini versions, so nothing goes to waste.
I discovered this chocolate muffin recipe not too long ago by King Arthur’s Flour. The muffins taste delicious but I didn’t want to make full sized versions so I made mini ones, which make a perfect snack. These muffins pack a good chocolate punch, but still maintain their muffin qualities (firmer crumb, not as sweet as a cupcake, etc).
Mini Chocolate Muffins (adapted from King Arthur’s Flour)
Yields: about 24 mini muffins
1/3 cup Dutch-process cocoa
1 cup All-Purpose Flour
3/4 cups light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/8 teaspoon espresso powder, optional
3/8 teaspoon salt
1/2 cup chocolate chips
1/2 cup milk
1 teaspoon vanilla
1 teaspoon vinegar
1/4 cup butter, melted
Preheat the oven to 400°F. Line mini muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined. (Mine was still lumpy) Then stir in chocolate chips.
Scoop the batter into the prepared muffin tin, and the muffin will bake into a “mushroom” shape.
Bake the muffins for about 10 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.