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Beetroot & Chocolate Mini Muffins

Beetroot & Chocolate Mini Muffins is a fun way to enjoy bite size soft, fudgy chocolate flavored beetroot muffins. Ideal for parties, topped with a cream cheese frosting, the muffins are so delicious. 
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Tea Time
Cuisine International
Servings 40 mini muffins


  • 1 cup wheat flour
  • 1 cup sugar
  • ¾ cup beetroot puree
  • ¼ cup plain yogurt thick
  • ¼ cup oil
  • ¼ tsp salt
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder

For The Cream Cheese Frosting

  • ¼ cup butter softened
  • ½ cup cream cheese plain
  • ½ cup icing sugar
  • Sprinkles
  • gold ball sprinkles


  • Preheat the oven to 160°C.
  • Arrange mini cake cups on a baking tray.
  • Using a sieve, sift flour, cocoa powder, baking powder, baking soda and salt into a bowl.
  • In another mixing bowl, add beetroot puree, yogurt, sugar, vanilla and oil.
  • Whisk them together.
  • Add the dry ingredient mixture.
  • Whisk till the flour mixture is incorporated into the wet mixture. Don't over mix.
  • Using two teaspoons, fill the mini cups with the batter, ¾ of the way.
  • Bake the mini muffins for 10 minutes.
  • Insert a toothpick in the middle of one muffin. If it comes out clean then the muffins are ready.
  • Take the tray out of the oven. Allow th muffins to cool down completely.

Preparation Of The Cream Cheese Frosting:

  • Add softened butter, cream cheese and icing sugar into a mixing bowl.
  • Whisk the mixture till it is soft and fluffy.
  • Pipe some frosting on the beetroot chocolate muffins.
  • Scatter some sprinkle on all. Serve.
Keyword midsummer party recipe, mini beetroot chocolate muffins