Bite-Sized Mini Chocolate Muffins Soft, Chocolaty & Too Cute to Resist!

Bite-Sized Mini Chocolate Muffins

Who can possibly say no to mini muffins? Especially when they’re rich, chocolatey, and so adorable you can pop one (or five) into your mouth without a second thought. Honestly, I can’t resist them—and once you try these little cuties, you won’t be able to either. 

These mini chocolate muffins are perfect for when you want a quick sweet treat that doesn’t require fancy tools or endless steps. Just mix, bake, and boom—you’ve got a whole tray of happiness. 

They’re soft, moist, and filled with that deep cocoa flavor that chocolate lovers dream of. Plus, baking them in mini muffin molds makes them extra fun (and kinda dangerous because you’ll want to eat them all).

Bite-Sized Mini Chocolate Muffins (Too Cute to Resist!)

Ingredients (makes about 35 mini muffins)

• 45 g butter
• 90 g milk
• 50 g granulated sugar
• 1 egg (room temperature)
• 80 g cake flour (low-gluten flour)
• 15 g cocoa powder
• 15 g cornstarch
• 15 g milk powder
• 5 g baking powder
• High-temperature resistant chocolate chunks (as desired)

Step-by-Step

1. Melt the butter. Place the butter in a heatproof bowl over hot water (or microwave briefly) until melted. Stir in the milk and sugar until the sugar dissolves. Remove from heat and whisk in the egg until smooth.
2. Mix the dry ingredients. Sift together the cake flour, cocoa powder, cornstarch, milk powder, and baking powder. Add the sifted dry mix into the wet mixture and stir gently until the batter is smooth and lump-free.
3. Prep the molds. Line mini muffin tins with paper liners. Using a piping bag or two spoons, fill each liner about 80% full with batter for a neat domed top.
4. Add the chocolate. Sprinkle a few high-temp chocolate chunks on top of each filled cup so you get melty pockets in every bite.
5. Bake. Bake in a preheated oven at 170°C (338°F) for about 22 minutes, or until a toothpick inserted into a muffin (not the chocolate) comes out mostly clean. Remove and cool on a rack.
6. Cool & enjoy. Let mini muffins cool slightly before serving. Store in an airtight container for 2–3 days, or freeze for longer keeping.

Why You’ll Love These Mini Muffins

1. Cute, bite-sized, and perfect for sharing (or not sharing 😉).
2. Super easy—no mixer required.
3. Rich chocolate flavor in every bite.
4. Great for parties, lunchboxes, or midnight snacks.

🍫 Bite-Sized Mini Chocolate Muffins (Q&A)

Too cute to resist! Here are some common questions (and answers) about making these soft, chocolatey mini muffins. 🧁✨

Q1: Can I make these muffins without milk powder?

Yes! You can skip the milk powder, but the muffins may be slightly less rich. To replace it, you can add an extra teaspoon of cocoa powder or use a splash more milk.

Q2: How do I keep the muffins soft and moist?

Don’t overmix the batter—mix just until smooth. Also, avoid overbaking; remove them as soon as a toothpick comes out clean. Storing them in an airtight container helps lock in moisture.

Q3: What kind of chocolate chunks work best?

Use high-temperature resistant chocolate chunks or couverture chocolate so they stay melty and gooey inside the muffins without burning. Regular chocolate chips may harden more after cooling.

Q4: Can I make this recipe into regular-sized muffins?

Absolutely! Just bake them at the same temperature (170°C / 338°F) for about 28–30 minutes. Be sure to check doneness with a toothpick.

Q5: How should I store and reheat them?

Store in an airtight container at room temperature for 2–3 days, or freeze for up to a month. To reheat, microwave for 10–15 seconds—they’ll taste freshly baked with gooey chocolate again! 🍫✨

💖 Enjoy your bite-sized happiness! Perfect for sharing (or keeping all to yourself 😉).

These mini chocolate muffins are proof that sometimes the best things really do come in small packages. They’re soft, chocolatey, and dangerously addictive—perfect for when you need a quick mood boost or a sweet snack to share. One bite, and you’ll know: this is chocolate happiness in its tiniest, cutest form.