Chocolate funfetti mini muffins
Guys! The Winter Olympics officially begin tomorrow night and I am way more excited than makes sense. I have literally zero athletic ability and my coordination is severely lacking, but figure skating! And bobsleigh! And ohmygosh snowboarding and ski jumping! I’m just going to sit back on my couch with a lapful of muffins (read: glorified cupcakes) and watch as these phenomenal humans school me on what it looks like to possess true athletic talent.
Indulge me for a moment while I share how these muffins came to be. I was baking for a client a few weeks back when my oldest, Ethan, asked me pointedly why I never bake for his class. On the surface it seemed like an innocent enough question, but in reality, he was accusing me of being lazy. I know this for a fact.
One of my closest friends from the kids’ school is an exceptional baker. She and her daughter bring in muffins to share with the class weekly. It’s gotten to the point now where Ethan likes to rub it in his siblings’ faces when he gets dessert at school (for the record, it’s every Wednesday).
So on this random Saturday, he asked me nicely (read: guilt tripped me) to bake for his class. Because god forbid he be the child whose mother doesn’t love him enough. So I baked. I baked those delicious blueberry streusel muffins I posted about last week. And they were a hit! But guess what, that recipe only made enough for 2 children’s classes and I have… 3 children. That’s 75 students and teachers to feed. And you absolutely, positively, most definitely cannot bake for ⅔ of your kids.
So. The boys got blueberry streusel muffins while my chocolate-loving, obsessed-with-all-things-pink-and-purple little miss had to go to school empty handed. Don’t worry, I made it up to her.
I’ve never been someone who obsesses over sprinkles in desserts, but seriously how could you not love that bright pop of color?! I honestly can’t wait to make these again. There’s just something about baking with greek yogurt that makes the end result so damn light. Chocolate funfetti muffins, you are totally swoon-worthy and I love you.Print
- ½ cup unsalted butter
- 6 oz dark or semi-sweet chocolate, (finely chopped or chips)
- ½ cup sugar
- ⅓ cup plain greek yogurt
- 2 large eggs, (room temperature)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup dark chocolate cocoa powder (such as Valhrona), (sifted)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup rainbow sprinkles
- Preheat oven to 425 F. Line a mini-muffin tin with muffin liners.
- Combine butter and dark chocolate in a microwave save bowl. Microwave on high in 20 second increments, stirring in between, until all chocolate and butter has melted.
- Add sugar, greek yogurt, eggs, and vanilla, then whisk to combine.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add the wet ingredients to the dry, then whisk just until flour is mixed in. Pour in sprinkles then fold gently to combine.
- 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.