Dark Chocolate Mini Muffins

by Carrie on June 13, 2012

I have a soft spot in my heart for the Otis Spunkmeyer’s Chocolate Chocolate Chip Muffins. I love when I spot these in a store. So when I saw this recipe on pinterest I saved it and waiting for the perfect time to make it. I’m sad I waited this long to make these as I really like them. They call for whole wheat flour which I never have on hand so I subs regular. But would love to try with wheat and see if it changes the texture.

Dark Chocolate Mini Muffins (From: Better Homes and Garden)

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup milk
  • 3/4 cup unsweetened applesauce
  • 1 tablespoon cooking oil
  • 1 tablespoon molasses
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon vanilla
  • 1/3 cup miniature semisweet chocolate pieces

Preheat oven to 350 degree F. Coat muffin cups with nonstick cooking spray; set aside. In a bowl combine flour, sugars, cocoa powder, soda, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.

Spoon batter into prepared muffin cups. Sprinkle with remaining chocolate pieces. Bake for 8 to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm.

© 2012, Carrie. All rights reserved.

{ 2 comments… read them below or add one }

1 Kate June 13, 2012 at 11:25 pm

The whole wheat flour would probably make them chewier.


2 elizabeth June 14, 2012 at 9:48 pm

I hate a soft spot for chocolate muffins – I think it’s the entire reason I go to Perkins. 🙂


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