25-Min Fluffy Mini Chocolate Muffins (with Oat Flour)

Mini chocolate muffins are about to step up your lunchbox game. If you’re anything like me, you caved and bought some of those Little Bites muffins because not only are they delicious, my kids love them, but they’re seriously convenient and perfectly packable.

With my kids constantly looking for snack after snack I figured we needed to make our own version of those mini muffins we always grab.

These chocolate mini muffins are super soft, crumbly and fluffy. They have a certain texture that is so tender with the first bite yet as you chew they transfer into a brownie batter flavor and give you that chocolate kick everyone craves.

If you’re on the mini muffin train, these 20-Min Mini Chocolate Chip Muffins are a must and don’t let blueberry season pass you by before baking up a batch of these 25-Min Sweet Mini Blueberry Muffins (Made with Almond Flour)!

Why You’ll Love These Mini Chocolate Muffins

Quick and Easy Snack. Mini chocolate muffins are incredibly easy to make. They’re a convenient choice for those who want a delicious treat without spending hours in the kitchen.

Fluffy Texture. Mini chocolate muffins have a delightfully fluffy and moist texture. The smaller size allows for even baking and a tender crumb, making each bite a delightful experience.

Double Chocolate Indulgence. They have a rich double chocolate flavor. With cocoa powder in the batter and mini chocolate chips mixed in, they offer a decadent chocolate explosion in every bite, perfect for satisfying those chocolate cravings.

Portability. The small size of these muffins makes them an ideal on-the-go snack. They can be easily packed into lunchboxes, carried in purses, or stored in snack containers for a quick pick-me-up wherever you go.

Perfect for Parties. Mini chocolate muffins are excellent for sharing at gatherings, parties, or potlucks. Their bite-sized nature makes them a great option for serving a crowd, allowing people to sample multiple flavors without committing to a larger portion.

Any Time of Day Treat! Mini chocolate muffins can be enjoyed at various times of the day. They make a wonderful addition to breakfast, a satisfying mid-morning or afternoon snack, or even a delightful dessert after a meal.

Kid-Friendly. Children are often drawn to mini-sized foods, and mini chocolate muffins are no exception. Their small size and delicious chocolatey taste make them a hit among kids and a sneaky way to add a touch of sweetness to their diet.

Ingredients for Mini Chocolate Muffins

Butter

Butter adds richness, moisture, and flavor to these mini muffins. It helps create a soft and tender texture. You can use an equal amount of oil (such as vegetable oil or melted coconut oil) if you prefer a non-dairy option.

Agave Nectar

Agave nectar is a natural sweetener that has a mild flavor and will sweeten up these chocolatey muffins. If you’re looking for a sub, try honey or maple syrup in the same quantity. Keep in mind that these have distinct flavors that might slightly affect the taste of the muffins.

Eggs

Eggs provide structure, moisture, and contribute to the leavening of the muffins. They also add richness and help bind the ingredients together. If you’re trying to make these egg-free, for each egg, you can try using a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons water) for a vegan alternative. Commercial egg replacers are also a great option.

Milk

Whole milk adds moisture and richness to the muffins. It also contributes to the overall texture. Sub in plant-based milk (such as almond or oat milk) for a dairy-free version.

Vanilla Extract

Vanilla extract enhances the flavor of the muffins and gives off those warm, cozy muffin vibes. There’s usually no direct substitution, but you can omit it if necessary.

Oat Flour

Oat flour contributes to the fluffy texture of the muffins. You can use all-purpose flour or a gluten-free flour blend if you don’t have oat flour. Keep in mind that different flours might slightly alter the texture and taste. If you ran out of oat flour or are having a hard time getting it in your local health food store, check out my tutorial for How to Make Homemade Oat Flour.

Coconut Sugar

Coconut sugar adds sweetness and a hint of caramel flavor. If you don’t have it or don’t want to use it, try brown sugar or granulated sugar as a 1:1 replacement.

Cocoa Powder

Cocoa powder is what gives the muffins their chocolate flavor. We’re all here for these mini muffins because they’re chocolate, right?

Baking Powder

Baking powder is a leavening agent that helps the muffins rise and become fluffy. It’s essential for the texture of the muffins.

Salt

Salt enhances the overall flavor of the muffins and helps balance the sweetness.

Mini Chocolate Chips

These mini chips provide bursts of melty chocolate throughout the muffins. You can substitute regular-sized chocolate chips or chopped chocolate if you don’t have mini chips.

How to Make Mini Chocolate Muffins

Melt the Butter and Mix with Agave Nectar.

In a microwave-safe bowl or on the stovetop, melt the butter. This can be done in short intervals in the microwave or over low heat on the stove. Once the butter is melted, pour it into a mixing bowl and add the agave nectar. Whisk them together until they are well combined.

Add the Reaming Wet Ingredients.

Crack the eggs into the mixing bowl with the melted butter and agave nectar. Pour in the milk and vanilla extract. Use a whisk to beat the mixture together until the eggs are fully incorporated and the mixture is smooth.

Mix in the Dry Ingredients.

Add the oat flour, coconut sugar, cocoa powder, baking powder, and salt to the bowl with the wet ingredients. Whisk together until the dry ingredients are incorporated.

Fold in the Mini Chocolate Chips.

Gently fold in the mini chocolate chips into the batter. I always set aside some extras for topping the muffins before I bake them.

Divide the Batter.

Line a mini muffin tin with parchment paper liners. Using a spoon or a cookie scoop, divide the muffin batter evenly among the cups. You should get three dozen mini muffins. The parchment paper liners will help prevent sticking and make it easier to remove the muffins later.

Top with Chocolate Chips.

Once the batter is divided, sprinkle a few additional mini chocolate chips on top of each muffin for an extra chocolatey finish.

Bake the Muffins.

Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. The baking time may vary slightly depending on your oven and the size of your mini muffins.

Cooling and Serving.

Once the muffins are done baking, remove the tin from the oven and allow the muffins to cool in the tin for about 10 minutes. This helps them firm up and makes them easier to handle. After this initial cooling period, carefully transfer the muffins to a wire cooling rack to cool completely.

Mini Chocolate Muffin Variations

Fruity Options

Raspberry Chocolate: Fold in fresh or frozen raspberries to the batter for a burst of fruity flavor that complements the chocolate.

Orange Chocolate: Add orange zest or a bit of orange extract to the batter for a citrusy contrast to the chocolate.

Favorite Combos

Peanut Butter Chips: Use peanut butter chips instead of mini chocolate ones for a delicious combination of chocolate and peanut butter.

Mint Chocolate: Add peppermint extract to the batter instead of vanilla and fold in chopped mint chocolate candy for a refreshing twist.

Espresso Chocolate: Incorporate instant espresso powder to create a mocha-flavored mini muffin.

How to Store Leftovers

Cool Completely. Allow your muffins to cool completely before storing them. This helps prevent excess moisture from building up in the storage container.

Wrap in Plastic Wrap or Foil. Individually wrap each muffin in plastic wrap or aluminum foil. This helps retain moisture and prevents the muffins from drying out.

Place in an Airtight Container or Zip-Top Bag. After wrapping the muffins, place them in an airtight container or zip-top bag. This provides an extra layer of protection against air and humidity.

Leave out at Room Temp and Avoid Refrigeration. While refrigeration might seem like a good idea, it can actually lead to faster staling and moisture loss in muffins. It’s better to store muffins at room temperature if they will be consumed within a few days.

Freeze for Long-Term Storage. If you don’t plan to consume the muffins within a few days, you can freeze them for longer storage. Place the wrapped muffins in an airtight container or resealable freezer bags. Frozen muffins can last for a few months.

Thawing Frozen Muffins. If you’ve frozen your muffins, you can unwrap and thaw them at room temperature or briefly warm them in a microwave or oven.

Reheating. If you want to enjoy your muffins warm, you can reheat them in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes until they’re heated through. Avoid high temperatures to prevent them from becoming too dry.