This recipe for Small-batch Chocolate Chocolate Chip Muffins makes four big beautiful chocolate muffins stuffed full of melty chocolate chips.
Looking for more small-batch muffins? You might also like my One Banana, One Bowl Small-batch Banana Muffins, Pumpkin Streusel Muffins, and Small-batch Cinnamon Apple Crumb Muffins.
Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins.
And I’ve ignored her requests because chocolate muffins usually aren’t my jam and because withholding things they want from younger siblings totally is (guys, I am the greatest big sister ever), but all good things must come to an end (and make even better things), so this week, I finally tackled chocolate chocolate chip muffins, small-batch style.
I take back everything I ever said about not being a chocolate muffin person because these Small-batch Chocolate Chocolate Chip Muffins are FABULOUS. They are over-the-top chocolatey, packed full of melty chocolate chips, and totally dreamy. The batter is made with sour cream (or yogurt) and oil, so they are super moist AND since they don’t use softened butter, you can make them the minute inspiration strikes you, which I think everyone can appreciate.
They’re not *too* sweet, so they don’t feel out of place on a brunch or breakfast table, but they definitely feel like a treat if you want to eat them for dessert.
This recipe makes four muffins with big beautiful muffin tops. The secret to getting those domes is to start with the oven temp nice and high so the blast of heat helps those babies pop straight up rather than ooze over the sides. Then you drop the heat for the last few minutes of cooking time so your muffins come out moist and perfect.
And just a head’s up, there’s a little coffee in the recipe, which won’t make your muffins taste like coffee. It just helps bring out the chocolate flavor. But if you don’t have any coffee brewed/don’t drink coffee, swap it out for milk. The muffins will still be so good!
Are you a chocolate muffin person? What’s your go-to muffin type?
Chocolate Chocolate Chip Muffins
Ingredients
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons (10g) cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon (63g) granulated sugar
- 1/4 cup sour cream or unsweetened yogurt *
- 1 egg white
- 2 tablespoons coffee or milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 1/4 cup (1.5oz) 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 sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide 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 chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, 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 of the muffins 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
This post contains affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Michelle says
These muffins are awesome! I substituted gluten free flour for the all purpose flour, and got great results. It’s so hard to get those nice big muffin tops when baking gluten free, but these came out beautiful. Thanks for the high-temperature trick!
A happy camper says
I brewed coffee today just to make these! I’m allergic to wheat (yep, wheat not gluten) so I used a mix of quinoa and almond flour till I got to 60 grams per the recipe. It worked great! My sugar was just under 1/4 cup as it was the bottom of the bag. I found they were perfectly sweetened. These muffins are fantastic and I may have already eaten two for lunch. I am definitely bookmarking this recipe. Thanks Tracy!
I was curious about two things. I’m assuming the calories (272) calculated is per muffin? So all four, if made exactly to the recipe, would total 1088 calories?
I like to bake by weighing all my ingredients. Is there any chance you have this entire recipe by weight? I love that some of the ingredients are listed by grams, especially the flour.
Tracy says
So glad you enjoyed these! Yes on the calories. As for the weights, I probably won’t ever add weights for every ingredient because most kitchen scales aren’t quite accurate enough to reliably measure the ingredients with really small amounts, but I am going through and adding weights for some of the wet ingredients (like sour cream) since they really are easier to measure by weight than by volume.
Cheryl says
Look delish! Waiting for them to cool is the worst part. I made 6 regular-sized instead of 4 large as I was having my chocoholic brother and his kids over.
I used fat free sour cream because it’s what I had, and also used 1/2 semi-sweet & 1/2 milk chocolate chips (as mentioned above, big bro is a major chocoholic!) and still got the beautiful domed tops!!! Thanks for the recipe!
Tracy says
Hope you and the fam enjoy them, Cheryl!!!
Amy M. says
Absolutely scrumptious! I used mini chocolate chips as those are what I
prefer. So moist, and I love the addition of sour cream and the coffee! Perfect for just my sweetheart and myself and nice to satisfy a chocolate craving, without too much temptation in the house. I’m hooked on the whole concept of small batch goodies! Thanks for sharing a great recipe.
Tracy says
Thanks, Amy!! I’m so happy you enjoyed them!!
Faith says
I made these today, and instead of sour cream or regular yogurt, I used non-fat greek yogurt, and avocado oil as my vegetable oil (because I had these ingredients on hand.) In addition, for me, this recipe made 5 instead of 4, but that might be because I used silicone muffin tins, which could be smaller. They rose up so beautifully!! But most importantly, they taste DELICIOUS! I really like that this recipe doesn’t make a huge amount of muffins, and I can whip this up quickly when I have a chocolate craving! Thank you for this recipe!
Tracy says
Thanks, Faith! So glad you enjoyed them!!
Sara says
I’ve made these a few times and they are great. I’ve made them as regular muffins and muffin tops. I love the recipe but am thinking of adding fresh strawberries, raspberries or using strawberry yogurt instead of sour cream. What do you think? I’m nervous about changing it.
Tracy says
Try it! They might be a little sweeter with strawberry yogurt, but it should work just fine. Let me know how they turn out!
Lorrie Bryan says
These are the best muffins I’ve ever made. Easy recipe to follow and they baked up perfect. I will be trying some of your other muffin recipes. I’m a professional baker and I’m keeping this one for my children. They loved them too!
Tracy says
Thank you, Lorrie, that’s such a high compliment!! I’m so happy you all enjoyed them!
Laura says
Just made the chocolate muffins and they were super delish!! The sour cream makes them so moist. Ill be trying the apple muffins next.
Tracy says
So thrilled you enjoyed these, Laura! Hope you enjoy the apple ones, they’re a particular favorite of mine!
Meg says
These are perfect!! There’s a coffee shop in my favorite town in Massachusetts that has Delish chocolate chocolate chip muffins and I’ve always missed them–this recipe is better.
Tracy says
Aw, thank you, Meg! I’m so glad you enjoyed them!
Melissa Griffiths says
I’m glad you decided to stop ignoring your sister because these muffins are gorgeous! Those photos are drool-worthy and I want to eat one of them now….and in the morning…and at night…
Tracy says
Hehe. I like the way you think! 😉 Thanks, Melissa!
Christina Shoemaker says
Oh my, that chocolate! Yum! And I love that you used sour cream. I bet these are super moist!
Tracy says
They are! 😉 Thanks, Christina!!
Dahn says
Bring on the chocolate! Those melty chocolate chips make these looks so drool worthy. I love that these are low in fat, using only egg white instead of a whole egg.
Tracy says
Thanks, Dahn!
Luci's Morsels says
These look healthy enough to eat for breakfast but delicious enough to eat for dessert! Yummy! Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.
Tracy says
Thanks, Luci!
Elaine @ Dishes Delish says
Chocolate, chocolate chip muffins are my weakness. Seriously, I could eat them every day!! Your version of these glorious muffins look so delicious!!
Tracy says
Thank you!
Suzy says
Small batch works perfectly for my little family. These are so chocolaty!!! YUM
Tracy says
Thanks, Suzy!
Dawn - Girl Heart Food says
Well, what a nice sister you are 🙂 These looks super chocolatey and moist and love that they aren’t too sweet and your suggestion of even having for breakfast…well, if you say so 😉 Twist me arm….hehehe. Pinning! Cheers to an awesome week, Tracy 🙂
Tracy says
I am the nicest sister I can possibly be. 😉 Thanks, Dawn, and thanks for pinning!
Kathie says
They are great! Made a batch. Maybe it was my oven, but I had to add an additional 3 minutes to the 350 cooking time. But the tops were huge! Nice easy small recipe for 2! Thank you!
Tracy says
So glad you enjoyed them, Kathie!!
Lorraine says
I did not have sour cream or yogurt so I substituted, equal amount, ricotta cheese! OMG! heavenly! these are the best chocolate muffins I have ever had and im throwing out all my other choco muffin recipes. my boyfriend loved them too…..I love small batch anything….thank you!!!
Tracy says
So happy you and the boyfriend enjoyed them, Lorraine!! And I’m going to have to try ricotta cheese now. I always have leftover, but I’ve never baked it into muffins, so thanks for the idea!