Chocolate Funfetti Muffins
These chocolate funfetti mini muffins are so quick and easy to make! Baked with Greek yogurt for a light, airy texture!
Servings: 18 mini muffins
Mini muffin pan
- 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
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.
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