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These Small-batch Chocolate Chip Muffins are incredibly soft and moist and packed full of chocolate chips. | Breakfast |

Small-batch Chocolate Chip Muffins

These small-batch chocolate chip muffins are incredibly soft and moist and packed full of chocolate chips.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 muffins
Calories 268kcal
Author Tracy


  • 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


  • 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.


Calories: 268kcal