Small-batch Chocolate Chip Muffins

User Reviews

5

33 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    20 mins

  • Total Time

    30 mins

  • Servings

    4 muffins

  • Calories

    268 kcal

  • Course

    Dessert, Breakfast

  • Cuisine

    American

Small-batch Chocolate Chip Muffins

These small-batch chocolate chip muffins yield a tender crumb studded with semi-sweet chocolate chips. The recipe uses baking powder and optional espresso powder for lift and flavor enhancement. Combining oil, egg white, sour cream, and vanilla creates a moist batter. Muffins are baked individually in lined tins, resulting in soft, slightly springy cakes with chocolate throughout, suitable for a quick treat or snack.

Description

The Small-batch Chocolate Chip Muffins recipe features a simple mixing method beginning with dry ingredients like all-purpose flour, baking powder, espresso powder, and salt. The wet ingredients include vegetable oil, egg white, sour cream, and vanilla extract, which together produce a moist batter when combined with the dry mix. By folding in chocolate chips, each muffin gets pockets of melted chocolate after baking.

The batter is portioned into four cupcake liners and baked at 375°F until a toothpick shows only a few crumbs, and the muffin tops spring back when pressed gently. This baking results in soft-centered muffins with a slightly resilient top, balancing moisture and structure.

These muffins work well as a small treat or breakfast addition, offering familiar chocolate chip flavor in a manageable quantity. The optional espresso powder adds a subtle depth without imparting strong coffee taste.

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Ingredients

Servings
  • 1/2 cup all-purpose flour 60 g
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon espresso powder optional but extra delicious
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar 50g
  • 3 tablespoons vegetable oil
  • 1 egg large, white
  • 3 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F and line your muffin tin with 4 cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, espresso powder, and salt. Set aside.
  3. In a medium bowl, combine sugar and oil, and whisk until well-combined. Add egg white, sour cream, and vanilla. Whisk until smooth. Stir in flour mixture until just combined and then fold in chocolate chips.
  4. Divide mixture between your prepared muffin tins. Bake for 17 to 21 minutes, until a toothpick inserted into the center of the muffins comes out with only a few dry crumbs and when gently pressed, the muffin top springs back.
  5. Cool for 5 minutes before transferring to a cooling rack to finish cooling.

Nutrition Information

Show Details
Calories 268kcal (13%)

Nutrition Facts

Serving: 4muffins

Amount Per Serving

Calories 268 kcal

% Daily Value*

Calories 268kcal 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

5

33 reviews
Excellent

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