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Small Batch Chocolate Chocolate Chip Muffins

Small Batch Chocolate Chocolate Chip Muffins

Indulge in the rich, chocolatey goodness of Small Batch Chocolate Chocolate Chip Muffins. These moist, fluffy delights are perfect for satisfying your sweet cravings without the guilt of a massive batch. Ideal for breakfast or a sweet snack, you'll want to make these tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Desserts
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • Frying Pan
  • Whisk
  • Oven
  • Wooden Spoon
  • Baking Sheet

Ingredients
  

  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream or unsweetened yogurt
  • 1 large egg white
  • 2 tablespoons coffee or milk
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1/4 cup chocolate chips plus more for topping

Instructions
 

  • Preheat your oven to 425°F and line your cupcake pan with 4 liners.
  • In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together granulated sugar, sour cream or yogurt, egg white, coffee or milk, vegetable oil, and vanilla extract until smooth.
  • Stir in the dry ingredients until just combined. Fold in chocolate chips and divide the batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
  • For extra pretty muffins, drop a couple of chocolate chips over the tops of the batter before they go into the oven.
  • Bake for 8 minutes, then turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes.
  • Muffins are done when a toothpick inserted into the center comes out with just a few dry crumbs.
  • Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy, or cool completely and store in an air-tight container for up to 2 days.

Notes

  • Sour Cream vs. Yogurt: These muffins are great whether you use sour cream or yogurt, but using sour cream will give you a prettier, bigger muffin top.
  • Nutritional Information: Approximate nutritional information is for muffins made with sour cream.
Keyword baking with cocoa, chocolate muffins, easy chocolate recipes, small batch desserts