Slow Cooker Mini Chocolate Chip Muffins

Slow cooker muffins on a small white cake stand.

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5 from 2 votes

Slow Cooker Mini Chocolate Chip Muffins

Bite-sized chocolate chip muffins baked in a silicone mould in your slow cooker

Course Baking

Cuisine British

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings muffins

Calories 120kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

125 g plain flour (all-purpose flour) all purpose flour
2 tsp baking powder
25 g cocoa powder
90 g caster sugar (superfine sugar) superfine sugar
60 g milk chocolate chips
1 tsp vanilla bean paste
1 medium free-range egg
125 ml milk I used semi-skimmed / half fat
40 ml vegetable oil I used rapeseed oil

UK Measurements - US Measurements

Instructions

Weigh out 125 g / ¾ cup plain flour, 2 tsp baking powder, 25 g / 5 tsp cocoa powder, 90 g / ¼ cup + 3 tbsp caster sugar and 60 g / ⅓ cup milk chocolate chips and place them all in a mixing bowl.
125 g plain flour (all-purpose flour), 2 tsp baking powder, 25 g cocoa powder, 90 g caster sugar (superfine sugar), 60 g milk chocolate chips
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.
1 tsp vanilla bean paste, 1 medium free-range egg, 125 ml milk, 40 ml vegetable oil
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.

Notes

Recipe yield

14 mini chocolate chip muffins, 7 from each batch.

Storage

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?

Yes muffins can be frozen in a sealed freezer bag. They will keep up to 3 months in the freezer.

Nutrition