Kids in the Kitchen: Mini Green Velvet Chocolate Chip Muffins

Kids in the Kitchen: Mini Green Velvet Chocolate Chip Muffins

Kids in the Kitchen: Mini Green Velvet Chocolate Chip Muffins

Do your kids like to bake?  Mine surely do and I love when we get into the kitchen together.  They love to bake pretty much anything as long as they get to sample the batter and of course the finished product.  We are gearing up for St. Patrick’s Day and decided to modify one of our favorite recipes to whip up some festive mini green velvet chocolate chip muffins.


Cream Cheese Mixture

  • 4 ounces brick-style cream cheese, softened (lite is okay)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup canola or vegetable oil
  • 1/3 cup buttermilk (or 1/3 cup milk combined with 1 tsp lemon juice)
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 teaspoons green liquid food coloring
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 375F. Line mini muffin pans with cupcake liners.
  2. Mix 1/3 cup milk with 1 tsp lemon juice and let set while completing other steps (this step is only necessary if you are not using buttermilk)
  3. In stand mixer (or with bowl and hand mixer), combine the cream cheese, sugar, vanilla, and beat until smooth; set aside.
  4. In a large bowl combine dry ingredients, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
  5. In a large measuring cup (or separate medium bowl), add the egg, oil, buttermilk, cocoa powder, green food coloring, and whisk to combine.
  6. Add the wet ingredients to the dry and stir just until moistened. Batter should be thick and some lumps will remain, don’t overmix.
  7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
  8. Fold in mini chocolate chips.
  9. Turn batter out into prepared pan, filling each cavity about two-thirds full.
  10. Bake for about 13 to 15 minutes, or until a toothpick inserted in the center comes out clean, transfer to a rack to cool completely.

YIELD: 35 mini muffins (or 15-16 medium muffins)

The kids had a blast making the muffins and can’t wait to make more for their classmates!  Take a look at the fun parties we are planning to have for St. Patrick’s Day this year!

Simple & Inexpensive St. Patrick’s Day Classroom Party

If you are looking for more fun St. Patrick’s Day baking ideas take a look at some great recipes below:

Shamrock Shake Cake 

Luck of the Irish Mickey Mouse Pops

Rainbow and Pot of Gold Brownies

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