Meet your new favourite craving, mini chocolate chip muffins baked in your slow cooker! Yes, these bite-sized morsels are baked in your crockpot, freeing up your oven and time.
Warm and gooey, these little muffins are great for a snack or for putting in lunch boxes as a little treat. They are great with a cup of coffee or tea any time.
If you are short on time then baking in your slow cooker is a godsend! Prepare your ingredients, mix together and then set the slow cooker to work. You are now free to get on with housework, work, gardening, tidying and any other jobs on your list for a couple of hours.
I bake cookies, cakes, desserts, bread, scones and more in my slow cooker. If you want to try it then make sure you read my baking in a slow cooker post with plenty of tips and recipes, and don’t miss my slow cooker dessert recipe section.
Ingredients Needed for Mini Chocolate Chip Muffins
You will need the following – see the exact measurements in the recipe card below:
- plain flour
- baking powder
- cocoa powder
- caster sugar
- milk chocolate chips
- vanilla bean paste
- 1 medium egg
- vegetable oil (I use rapeseed oil)
How Do You Make Mini Muffins in a Slow Cooker?
The key piece of equipment you’ll need to make these mini muffins in your slow cooker is a silicone mould. I have included the link to the mould I use in the recipe card below (affiliate link).
Step 1. First place the dry ingredients in a bowl.
Step 2. Prepare the wet ingredients in a jug then add to the dry in the bowl a third at a time, mixing gently after each addition.
Step 3. Once all the liquid has been added, take care not to overmix, just stir until combined.
Step 4. Oil your silicone mould using a pastry brush and a little additional vegetable oil. This will help the muffins to come out of the mould more easily. Then fill each hole with approx 2.5 teaspoons of the mixture, until the holes are all half full. Don’t overfill as it will rise!
Note that you will use half of the mixture. Make a second batch once the first has cooked to use up the rest of the mixture, see below.
Step 5. Put the mould in your slow cooker, turn it on high, put a tea towel or some squares of kitchen towel under the lid to stop the condensation from dripping onto the muffin mixture. Cook on high for 1 hour 45 minutes.
Step 6. Once the time is up, check that the muffins are cooked through using a cake tester, metal skewer or tooth pick.
Remove the silicone mould from the slow cooker and allow it to cool for around ten minutes. Run a knife around the edge of the muffins and push from the bottom of the mould carefully to get them out.
You can now repeat steps 4-6 for the second half of the mixture, using a second mould or by washing up the same mould and reusing it. Note that for the second batch the time is reduced because the slow cooker has already reached temperature, and it will only take around 45 minutes for the second batch.
Step 7. Leave the muffins to cool on a rack or if you can’t wait tuck right in!
How Many Mini Muffins Does This Recipe Make?
14 mini chocolate chip muffins, 7 from each batch.
How Long Will the Muffins Keep?
Muffins will keep for 1-2 days at room temperature. It is best to keep them in a tupperware container on a layer of paper towel, with the lid on, away from extreme temperatures.
Or put them in the fridge, again in a closed tupperware container on a layer of paper towel for up to a week. Note though that putting them in the fridge could make them go a bit hard, I would recommend eating them quickly or freezing as the best options.
Can I Freeze These Mini Chocolate Muffins?
Yes muffins can be frozen in a sealed freezer bag. They will keep up to 3 months in the freezer.
More Slow Cooker Desserts to Try
If you make my recipe I’d love to hear how it turns out for you, so please let me know! You can leave a comment and star rating for the recipe below and you can also share your pictures with me on social media. Tag me @bakingqueen74 or post on my Facebook page, I’d love to see.
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- 125 g plain flour
- 2 tsp baking powder
- 25 g cocoa powder
- 90 g caster sugar
- 60 g milk chocolate chips
- 1 tsp vanilla bean paste
- 1 medium free-range egg
- 125 ml milk I used semi-skimmed
- 40 ml vegetable oil I used rapeseed oil
- Weigh out 125 g / 1 cup plain flour, 2 tsp baking powder, 25 g / 5 tsp cocoa powder, 90 g / 0.45 cups caster sugar and 60 g / ⅓ cup milk chocolate chips and place them all in a mixing bowl.
- Measure 125 ml / ½ cup of milk, 1 egg, 1 tsp of vanilla bean paste and 40 ml / 8 tsp vegetable oil in a separate jug and mix together.
- Add the wet ingredients in the jug to the dry ingredients in the bowl a third at a time. Mix roughly until combined, don't overmix.
- Using a pastry brush and a little extra vegetable oil, carefully oil each hole in the silicone mould.
- Fill each hole in the mould with 2 to 2.5 teaspoons of the mixture, filling each hole half way. You will only use half of the mixture, save the rest for a second batch once the first have finished cooking.
- Put the silicone mould in the slow cooker, put the lid on with a dish towel or some squares of kitchen towel under the lid to catch drips, and cook on high for 1 hour 45 minutes approx.
- Important: slow cooker times vary for each slow cooker, so do check your muffins during the cooking time and look out for them being ready earlier or needing more time, and adjust the cooking time accordingly.
- Check the muffins are cooked through by testing with a cake tester, metal skewer or toothpick in the centre of the muffin. Once cooked through, remove the silicone mould from the slow cooker and leave to cool on a cooling rack.Run a knife around each muffin then carefully push them out by pushing the bottom of the mould out. Leave the muffins to cool completely.
- If you have two moulds, now fill the second mould with the other half of the mixture as directed above. If you only have one, wash it up and reuse.Cook for 45 minutes on high (the second batch tends to take less time as the slow cooker is already hot) then check the muffins as above to see if they are done.