Mini Chocolate Chip Muffins

A couple good things happened recently.

Most importantly, I ran 4 miles with some of my favorite people last night and had NO hip pain! I think the obsessive foam rolling, one-legged squats, and stretching every chance I get really have been helping.

We followed it up with grilled cheese, making that the best Thursday night I’ve had in a really long time.

I went a little crazy buying produce last weekend, which means I’ve been eating even more vegetables than usual (never a bad thing). This week I tried something new and kind of different with some daikon.

I have a raw food cookbook that suggested pulsing daikon or turnip in a food processor with raw cashews and a pinch or two of salt to make a raw substitute for rice. Other than looking a tiny bit like it, it wasn’t much like rice at all, but it was fun to try.

Last weekend we went to the bookstore (like we do many weekends) and got Ellie a new book. She is starting to LOVE books!

I absolutely adore pictures like this. I love seeing Ellie and Mike together, and I can’t wait to see their relationship as she gets older. My dad and I have always been incredibly close, and I’m hoping Ellie will experience a similar father-daughter bond.

I made these muffins because of a killer chocolate craving and a bag of mini white chocolate chips that had been sitting in the cupboard for a week. They’re perfect when you want something more dessert-like for breakfast (my sister knows all about this) or a mid-morning coffee break. This makes 48 mini muffins, so you’ll have plenty to share.

Mini Chocolate Chip Muffins


  • 6 tbsp butter
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup mini white chocolate chips


  1. Preheat the oven to 375. Line 2 24-mini muffin pans with paper liners.
  2. Melt the butter and chocolate together in the top of a double boiler until smooth. Remove from heat.
  3. Stir the buttermilk, vanilla, and egg together until well combined.
  4. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  5. Add the buttermilk mixture and chocolate mixture to the flour all at once and stir with a rubber spatula, being careful not to overmix (some lumps are okay). Fold in the chocolate chips.
  6. Divide the batter among the muffin pans and bake for about 9-12 minutes, or until a toothpick comes out clean.
  7. Cool for a few minutes in the pan before transferring to a wire rack to cool completely.

(adapted from Baking From My Home to Yours)

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