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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Chocolate muffins with rainbow sprinkles in a bowl

Chocolate Funfetti Mini Muffins

Posted by: Ari Laing

The cutest little chocolate muffins studded with rainbow sprinkles! Just as good in the middle of the week as they are when celebrating birthdays and special occasions!

recipe +-

Posted by: Ari Laing
Chocolate muffins with rainbow sprinkles in a bowl
Print Recipe
5 from 1 vote

Chocolate Funfetti Muffins

These chocolate funfetti mini muffins are so quick and easy to make! Baked with Greek yogurt for a light, airy texture!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate muffin recipe, chocolate muffins, funfetti, funfetti muffins, mini muffin pan
Servings: 18 mini muffins
Calories: 185kcal
Author: Ari Laing

Equipment

  • Mini muffin pan
  • Muffin liners
  • Wire rack

Ingredients

  • ½ cup unsalted butter
  • 6 oz dark or semi-sweet chocolate finely chopped or chips
  • ½ cup granulated sugar
  • cup plain greek yogurt
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • ½ cup all-purpose flour
  • cup dark chocolate cocoa powder such as Valhrona, sifted
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup rainbow sprinkles

Instructions

  • Prepare the muffin pan. Preheat oven to 425 F. Line a mini muffin pan with muffin liners.
  • Melt the butter and chocolate. Combine ½ cup (8 Tbsp) room temperature unsalted butter and 6 oz finely chopped dark chocolate (or chocolate chips) in a microwave save bowl. Microwave on high in 20 second increments, stirring in between, until all chocolate and butter is very smooth.
  • Stir in wet ingredients. Add ½ cup sugar, ⅓ cup Greek yogurt, 2 large eggs, and 1 tsp vanilla extract, then whisk to combine. 
  • Whisk together dry ingredients. In a separate bowl, whisk together ½ cup all-purpose flour, ⅓ cup cocoa powder, ¾ tsp baking soda, and ½ tsp Kosher salt.
  • Add the wet ingredients to the dry, then whisk until flour is just mixed in. Gently fold in 1 cup rainbow sprinkles. 
  • Bake the mini muffins. Fill each muffin liner about 4/5 of the way up. Bake for 5 minutes, then drop the temperature to 350 F. Cook for about 3-4 minutes more, or until a cake tester inserted into the middle of a muffin comes out clean. Let sit for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 127mg | Potassium: 94mg | Fiber: 1g | Sugar: 17g | Vitamin A: 189IU | Calcium: 16mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!