These Small-batch Chocolate Chip Muffins are incredibly soft and moist and packed full of chocolate chips.
I went a little muffin crazy this summer and have posted a bunch of small-batch muffin recipes over the last couple of months. There were Small-batch Chocolate Chocolate Chip Muffins, Small-batch Orange Muffins, and Small-batch Blueberry Muffins. And today, I have some Small-batch Chocolate Chip Muffins for you.
This is the last muffin recipe I have on the calendar for now, but if there’s something you’d like to see, shoot me an email. I always love hearing from you!
I’m pretty pleased to be ending my current muffin run with these little beauties because there is absolutely nothing better than the excuse to eat chocolate for breakfast.
These small-batch chocolate chip muffins are positively packed full of chocolate chips, and I added espresso powder to the batter, so they have just a hint of coffee flavor to them, which gives the chocolate a nice little boost. (If you don’t like coffee, don’t worry, you can omit the espresso).
This base is the same as my Blueberry Muffins, so like those muffins, these are incredibly soft and moist. Eating one for breakfast with a cup of coffee makes even the busiest morning feel just a little bit indulgent and special.
This small-batch muffin recipe will make four muffins, and while muffins are usually best on the first day, these are so moist that if you make them in the afternoon, they’re still going to taste amazing the next morning, and if you pop it in the microwave for about 15 seconds before eating, so the chocolate is all gooey and melty, even better.
More Small-batch Muffins
- Small-batch Banana Muffins
- Small-batch Chocolate Banana Muffins
- Pumpkin Streusel Muffins
- Small-batch Apple Crumb Muffins
Have you made any muffins this summer? What’d you make?
Small-batch Chocolate Chip Muffins
Ingredients
- 1/2 cup (60g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon espresso powder optional but extra delicious
- 1/8 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 3 tablespoons vegetable oil
- 1 large egg white
- 3 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 375°F and line your muffin tin with 4 cupcake liners.
- In a small bowl, whisk together flour, baking powder, espresso powder, and salt. Set aside.
- 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.
- 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.
- Cool for 5 minutes before transferring to a cooling rack to finish cooling.
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Karli says
If I could give these muffins more than 5 stars, I would! I bake a lot, and have tried numerous muffin recipes, but they’re all usually too dry and lack flavor. OH MY GOODNESS, when I tried these muffins!!! I absolutely love them. The sour cream adds such a nice flavor, and they are so moist. I make these a couple times a month now. Thank you!
Michelle says
First bite…Oh my gooooooodness. These muffins really hit the spot. I wanted something quick and easy for instant gratification, and this was it. I added in 1/4 c. peanut butter chips with only 1/4 c. chocolate chips, and I baked these in the air fryer: preheated 400/200 degrees for 4 min. and baked at 325/160 for 15 min. Preheat might not be necessary, but this muffin recipe is!
Anna says
Love these and all your recipes so much! When I moved out of my parent’s house last summer, it was my first time cooking all my meals. I was a deer in headlights. How do I cook for just one person?! Finding your website saved me. I’ve made so many of your recipes and have loved every single one. You made me more confident in the kitchen and I am so thankful for that 🙂
Tracy says
Anna!! This comment totally made my day. So glad you’ve been enjoying the recipes!!!
Kelli says
Great small batch recipe! I subbed the sour cream with Greek yogurt and used olive oil instead of vegetable oil to lighten things up a bit. I didn’t have espresso powder but added a little cinnamon instead. Perfect quick breakfast!
Tracy says
Yay! So happy to hear you enjoyed them!
Sarah says
These came out amazing!!! Favoriting this recipe. I will probably have to make some more again soon because they will be eaten up very quickly.
Tracy says
Thanks, Sarah! I’m so happy you enjoyed them!!
Diadora says
Muffins are my passion, I know how to do it in many ways but this one is new for me, I’m going to test it but I already know I’m going to like it.
Tracy says
Thanks, Diadora! Hope you do!!
Shalini says
I really like muffins. I never made them at home, I always buy it from the bake shop. Chocolate muffins are my favorite. I think I should start to make them at home because I can find some good recipes here on your blog 🙂
Tracy says
Thanks, Shalini!
Dahn says
oh my goodness those melty chocolate chips look so heavenly! I love muffins and make them for a quick ‘grab and go’ breakfast on work days
Tracy says
Thanks, Dahn!
Ginny says
Love a recipe for small batch. Even though the muffins look fantastic I suppose even those need to be small batch sometimes 🙂 I’m all in for gooey and melty.
Tracy says
Hehe, thank you, Ginny!
Molly says
The kids will love these. They look amazing!
Tracy says
Hope they enjoy them, Molly!
Sarah says
Love that this recipes yields only 4 muffins, perfect for me!!! And I’m loving that addition of espresso, sounds so yum!!
Tracy says
Thanks, Sarah!
Jacqueline says
Those look amazing. I was so inspired I headed straight over to Pinterest to set up a muffin board to pin them too. Just fabulous!
Tracy says
Thanks, Jacqueline! And thanks for pinning! 😉