Easy Beet Chocolate Chip Muffin Tops (Naturally Colored!)
These Beet Chocolate Chip Muffin Tops are ever so slightly crisp on the edges and so tender inside. And, their ruby hue is all natural —thanks to grated beets! They are wholesome, decadent, and perfect for a quick breakfast, snack, or dessert.
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If you’ve ever found yourself reaching for the muffin top and leaving the bottom behind, friend… this recipe is for you. 💕
Soft, chocolatey, slightly cakey, perfectly sweet, these beauties are from my cookbook Muffin Top Mania.
These Red Velvet Chocolate Chip Muffin Tops are tender in the middle, lightly crisp at the edges, studded with melty chocolate chips, and naturally colored with a touch of grated beets.
They’re the best part of a muffin — baked into one gloriously soft and delicious, heart-shaped muffin top!
Why These are the Best Muffin Tops
These muffin tops are:
- Naturally Colored: No red food coloring here—just ruby colored beets.
- Dairy-Free Friendly: We use almond milk to keep these low in lactose.
- Perfect Texture: The mix of almond flour and all-purpose flour creates a tender, moist crumb.
- Quick & Easy: The total time to make these is about 25 minutes, with about 5 minutes of prep and 20 minutes of baking. And, you don’t need a muffin tin or muffin top pan, an electric mixer, or any fancy equipment, just a small, medium, or large bowl, a baking tray, and a spoon or a spatula.
The Secret to Natural Red Muffin Tops: Beets!
You might be thinking, “Beets in a muffin?” “No way!” But there’s a trick to this one.
When you finely grate fresh beets into the batter, they melt away during the bake, leaving behind a gorgeous ruby color and a subtle moisture that keeps these muffin tops from ever being dry. Plus, they pair deliciously with the vanilla and chocolate chips.
Ingredients You’ll Need
This recipe from Muffin Top Mania uses simple pantry staples:
- Almond Flour: Adds a nutty richness and soft texture.
- All-Purpose Flour: Provides the necessary structure.
- Sugar: Just enough sweetness to balance the beets and chocolate chips.
- Baking Powder: For that essential lift.
- Salt: To enhance all the flavors.
- Grated Beets: Your natural food coloring. No red dye in these.
- Egg: To bind everything together.
- Almond Milk: Keeps it light and dairy-free.
- Olive Oil: This helps the edges get slightly crisp. You could use melted butter instead.
- Vanilla Extract: For that inviting aroma.
- Semi-Sweet Chocolate Chips: Because chocolate is always a good idea!
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Step-by-Step Instructions
- Prep your Oven
Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone mat. - Mix the Dry Ingredients
In a medium or small bowl, whisk together the almond flour, all-purpose flour, baking powder, sugar, and salt. - Whisk the Wet Ingredients
Add the egg, almond milk, olive oil, and vanilla extract to the bowl with the dry ingredients. Use a microplane grater and grate the beets into a separate bowl. Add 2 tablespoons of the grated beets into the bowl with the rest of the ingredients. - Combine and Fold
Using a spoon or rubber spatula, stir all the ingredients until just combined—be careful not to overmix! Fold in the semi-sweet chocolate chips. - Form and Bake
1. Use a tablespoon and place a spoonful onto the baking sheet. 2. Then, place another spoonful almost diagonal to the first one. 3. Using your spoon, form the two spoonfuls into a heart shape.
Repeat with the rest of the batter to form 4 total muffin tops. Divide any leftover batter among the 4 formed heart shapes. Fold some aluminium foil and use it to secure the top of the heart shapes (as seen in the image below). Bake at 375°F for 20 minutes or until the edges are slightly firm to the touch and a toothpick comes out clean. - Cool and Enjoy
Let these cool on the baking sheet for about 10 minutes. Then, place them on a cooling rack. They can be enjoyed as is. Or, they can be served drizzled with even more melted chocolate. They can also be topped with a cream cheese glaze. Or a faux cream cheese glaze made by mixing together some powdered sugar and white vinegar. Speaking of cream cheese, I have a natural-colored red velvet muffin top (made with grated beets and cocoa powder) with cream cheese filling in Muffin Top Mania.
Repeat with the rest of the batter to form 4 total muffin tops. Divide any leftover batter among the 4 formed heart shapes. Fold some aluminium foil and use it to secure the top of the heart shapes (as seen in the image below). Bake at 375°F for 20 minutes or until the edges are slightly firm to the touch and a toothpick comes out clean.
Tips for the Perfect Muffin Top
- Don’t Overmix: To keep them fluffy, stir the batter until the flour just disappears.
- Grate Finely: Use a microplane grater for the beets so they incorporate seamlessly.
- Let Them Cool: Give them 5-10 minutes on the pan after baking; this helps the bottom “set” so they don’t break when you lift them.
Frequently Asked Questions (FAQs)
Can I use canned beets?
I recommend fresh raw beets for the best color and texture. Canned beets can be too salty or mushy.
Can I use all-purpose flour only?
Yes! Instead of 1/4 cup almond flour, use 1 cup all-purpose flour.
How do I store muffin tops?
Store these in an airtight container at room temperature for up to 2 days. Or place them in the fridge for up to 5 days. These can also be frozen. Simply place them in an airtight container and place them in the freezer for up to 2 months.
These are perfect for Valentine’s Day (or anyday)
The combination of almond flour and all-purpose flour gives these muffin tops structure and tenderness. The olive oil keeps them moist, while the grated beets provide natural red velvet color, moisture, and subtle sweetness. These muffin tops taste indulgent but are balanced.
And those chocolate chips? The more the merrier!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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More unique naturally red-hued recipes to make for Valentine’s Day for all those you hold close to your heart:
- Beet Banana Nut Bread – this is so easy to make and such a hit in our home.
- Red Velvet Overnight Oats – so delicious and decadent, yet nourishing
- Pink Chia Pudding
- Pink Mocha
- Easy Pink Cookies (Refined sugar-free)
- Beet Crepes
- Beet Waffles
- Beet Tortillas
- Beet Bars
- Beet Onion Jam ~ delicious with a burger or with crackers and cheese
- Beet Chocolate Oatmeal Cake
- Beet and Bean Burgers
- Beet and Flaxseed Crackers
- Beet Chocolate Cookies
- Beet Deviled Eggs
- Red Velvet Dessert Pizza
- Beet Crust Pizza
- Oven Roasted Beets
- Beet Hot Chocolate
Ingredients
- 1/4 cup almond flour
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/3 tsp salt
- 1 teaspoon baking powder
- 2 tablespoons grated raw beets
- 1 egg
- 3 tablespoons almond milk
- 3 tablespoons olive oil
- 1 teaspoon pure vanilla exrtact
- 1/2 cup chocolate chips semi sweet or milk
Instructions
- Preheat your oven to 375°F (190.5°C).
- Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, sugar, and salt.
- Add the egg, almond milk, olive oil, and vanilla extract to the bowl with the dry ingredients.
- Use a micro plane grater and grate the beets into a separate bowl. Add 2 tablespoons of the grated beets into the bowl with the rest of the ingredients.
- Using a spoon, stir all the ingredients until just combined—be careful not to overmix!
- Fold in the chocolate chips.
- [1] Use a tablespoon and place a spoonful onto the baking sheet. [2] Then, place another spoonful almost diagonal to the first one. [3] Using your spoon, form the two spoonfuls into a heart shape. Repeat with the rest of the batter to form 4 total muffin tops. Divide any leftover batter among the 4 formed heart shapes. Fold some aluminum foil and use it to secure the top of the heart shapes.
- Bake at 375°F for 18-20 minutes or until the edges are slightly firm to the touch and a toothpick comes out clean.
- Let these cool on the baking sheet for about 5-10 minutes.
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These are what I want to be having for breakfast this week! I especially love how they are naturally colored… and the heart shape is next-level cute! I also like the added almond flour for a little protein boost!!
This was one of the first recipes I made from your book. Turned out great. I left out the almond flour and used AP flour. Making these again for this weekend.