Double Chocolate Mini Muffins

Double Chocolate Mini Muffins

Looking for a bread recipe? Then bake these chocolate mini muffins that are made using Gold Medal® all-purpose flour – perfect to treat a crowd.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

24

servings

1
cup Gold Medal® all-purpose flour
2/3
cup sugar
1/3
cup unsweetened Dutch processed baking cocoa
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup buttermilk
1/4
cup vegetable oil
1
teaspoon vanilla
1
egg
1
cup miniature semisweet chocolate chips
  1. Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
  2. In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
  3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.
Makes 24 servings (1 muffin)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
Top this little muffin with chocolate frosting and it becomes a cupcake!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • Total Fat 5g
      • (Saturated Fat 2g,),
    • Sodium 70mg;
    • Total Carbohydrate 15g
      • (Dietary Fiber 1g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.