This recipe for Small-batch Chocolate Chocolate Chip Muffins makes four big beautiful chocolate muffins stuffed full of melty chocolate chips.
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 dived batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
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.
*These muffins are great whether you use sour cream or yogurt, but sour cream will give you a prettier, bigger muffin top (the muffins in the pictures for this post were made with sour cream). So if that matters to you, keep that in mind!
Approximate nutritional information is for muffins made with sour cream.