February is a busy birthday month in my office, so while most of the time we celebrate with cake or cupcakes, February gets a little more variety. Last week I made an assortment of scones, and this week it’s double chocolate mini muffins!
Chocolate muffins are a great birthday treat for an office – they have a denser crumb than cupcakes, so they feel like they might just have a little… fiber…. or something like that….(work with me here) to make them a somewhat healthy breakfast choice, while the chocolate-chocolate chip combo brings them right into dessert territory!
As I mentioned, our abundance of February birthdays could easily put my colleagues into treat-overload, so I broke out the mini tins for bite-sized muffins. Each one is about two little bites, making them a lovely little treat with coffee, or a decadent 3:00pm snack-break. Plus, you know my mantra: everything is cuter when it’s tiny!
The small size has one down side – you’ll need to watch the oven closely. Chocolate treats are easy to over-bake due to their color, and the small size of these only compounds the problem. Turn on your oven light and watch them like a hawk – if you get them out at just the right time they’ll have a wonderfully moist fudgey texture, but just a minute or two longer and they’ll dry out, and we absolutely cannot have that! If you’d prefer a bigger muffin, this will yield about a dozen regular sized muffins, or a half dozen jumbo (“bakery style”) muffins, but will need an extra 5-10 minutes in the oven.
I went pretty basic and tossed in regular semi-sweet chocolate chips, but I could see these being fabulous with peanut butter chips, pecans, or walnuts. At Christmastime, Andes chips or crushed peppermint would be delicious as well!