Chocolate funfetti mini muffins! Just looking at them makes us happy. They’re the perfect little bite, full of chocolate and rainbow sprinkles, and thanks to Greek yogurt, they are springy to the touch. We mean this to be a good thing!
Also, muffins are just an excuse to eat cake for breakfast (or a snack during the day!), and that is something we can definitely get behind.
Here’s why we love them so much:
- Baked with Greek yogurt! That means the texture is unbelievably airy and light.
- Rich, chocolatey flavor! Use Dutch-process unsweetened cocoa powder to give these mini chocolate muffins a rich flavor throughout.
- Bite size! Call us crazy, but who doesn’t love a mini muffin?! Their small size makes them perfect for a mid-morning pick-me-up or treat alongside that second cup of coffee!
- Quick bake time! These take about 10 minutes to prep (slightly longer if your oven takes a while to preheat) and 10 minutes to bake. That means in 20 minutes, you could be eating one of these chocolate funfetti mini muffins!
What are you waiting for?!
If you love these, you’re sure to love our Chocolate Zucchini Muffins!
Ingredients For Chocolate Funfetti Mini Muffins
- Unsalted butter, room temperature: to help create a silky smooth chocolate base for the mini muffins!
- Dark or semi-sweet chocolate: the higher the quality of chocolate, the richer and deeper the flavor will be!
- Granulated sugar: adds sweetness
- Plain greek yogurt: our favorite is FAGE, which is super thick, rich, and creamy!
- Large eggs, room temperature: binds everything together
- Pure vanilla extract: adds flavor!
- All-purpose flour: the base of the chocolate muffins!
- Dark chocolate cocoa powder: use something that is unsweetened, such as Dutch-process cocoa powder
- Baking soda: the leavener to help the muffins puff up while they bake!
- Kosher salt: always use Kosher salt (not table salt) when baking!
- Rainbow sprinkles: can’t have funfetti muffins without sprinkles!!
You’ll also need a mini muffin pan and muffin liners on standby!
How Make Chocolate Muffins
- 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.
Freshly baked mini muffins are best enjoyed within 3 days!
Tips For The Best Muffins
- Spray the inside of the muffin liner to ensure the muffins release easily!
- Use unsweetened cocoa powder so the flavor isn’t too sweet!
- Make sure the butter and eggs are room temperature! Here’s why that matters so much!
- Don’t over mix the muffin batter! Otherwise you’re likely to end up with dense muffins, and nobody wants that!
- Begin cooking at high heat, then drop the temperature. This is a trick we picked up years ago from Sally’s Baking Blog, and it ensures even cooking (and nice round muffin tops!) every single time!
Can You Freeze Muffins?
Yes! Allow to cool completely, then wrap individual muffins in aluminum foil and transfer muffins to a large Ziplock freezer-safe bag. (You can skip the aluminum foil if you want, but we find it helps to keep freezer burn away if the muffins will be in there for a longer period of time.) Muffins will keep for up to 3 months in a freezer when stored properly.
To thaw, either allow to defrost fully at room temperature or remove muffin from aluminum foil, place on a microwave safe plate, then heat on high in 30 second increments until defrosted. The texture should be almost as if freshly baked — warm and soft throughout!
Our favorite way to eat a thawed muffin? Slice in half from top to bottom, then griddle cut side down in a little melted butter! Toasty griddled muffin perfection!!
I’ve never been someone who obsesses over sprinkles in breakfast or dessert, but seriously how could you not love that bright pop of color?! We cannot wait to make these again. Like… today!
If you make these Chocolate Funfetti Muffins, please let me know by leaving a review and rating below. Hoping your family loves them as much as we do!
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For more muffin recipes, check out the following:
- Mini blueberry muffins
- Lemon poppyseed muffins
- Morning glory muffins
- Banana chocolate chip muffins
- Chocolate chip monkey bread muffins
Chocolate Funfetti Muffins Recipe
Ingredients
- ½ cup unsalted butter
- 6 oz dark or semi-sweet chocolate finely chopped or chips
- ½ cup granulated sugar
- ⅓ cup plain greek yogurt
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour
- ⅓ 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
Photography by: Pate of The G&M Kitchen
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