The keys to making tasty mini-chocolate muffins are to adjust the baking time, do not over mix the muffin batter, and put the proper amount of batter in each cup. Preparing the muffin pan ahead of time, and using paper cups will create attractive muffins that stay fresh longer. Finally, making easy substitutions can make the muffins healthier. Trying some or all of these tips can improve the flavor and nutrition of mini-chocolate muffins.
When making mini-chocolate muffins, adjust the cooking time. The smaller muffins will only take 10 to 15 minutes to bake. Bake the muffins at the same temperature called for in the recipe. Check the muffins at 10 minutes, and if they are not done, check after another minute or two. Over-baking will lead to tough muffins.
Prepare the muffin batter by preparing the dry ingredients separately from the wet ones. Mix the dry mixture with the wet and stir lightly, just until the dry and wet ingredients are combined. Too much stirring will leave the mini-chocolate muffins tough. If the recipe calls for any add-ins, such as chocolate chips or chopped nuts, add them only after combining the liquid and dry ingredients. Toss the add-ins with flour to keep them from sinking to the bottom of the muffin batter while baking.
Using paper muffin cups makes it easier to remove the muffins from the pan after baking. The paper cups will also help the muffins stay fresh for a longer period of time. Even if using paper muffin cups, it is still important to grease the top of the muffin pan. This will make cleaning up any drips or overflow easier.
Fill each muffin cup about two-thirds of the way full of batter. Too little batter makes small muffins, while too much causes the tops to go flat and spread out. If there are any empty muffin cups, fill them about two-thirds of the way with water, this will keep the muffin pan from warping.
To make the mini-chocolate muffins healthier, make some easy modifications to the recipe. For each whole egg called for, substitute two egg whites. If the recipe calls for sour cream, substitute nonfat yogurt. Reduce the amount of any add-ins, such as nuts, which are typically calorie dense. When making substitutions, do not try to remove all the fat from the recipe. Too little fat can affect the texture of the muffins.
