Small-batch Chocolate Chip Muffins
There’s something undeniably comforting about a warm muffin fresh from the oven, especially when it’s loaded with rich chocolate chips. These Small-batch Chocolate Chip Muffins are perfect for those who want to indulge without the temptation of a full dozen. They are quick to whip up, and every bite is a delightful mix of fluffy muffin and melty chocolate. Whether you’re enjoying them for breakfast, as an afternoon snack, or a sweet treat after dinner, these muffins will surely become a go-to in your baking repertoire.
What Sets This Recipe Apart
What makes these Small-batch Chocolate Chip Muffins truly exceptional is their simplicity and the way they cater to smaller cravings. With just enough ingredients to make four perfectly sized muffins, there’s no need for excess. Each muffin is tender, moist, and filled with rich chocolate flavor. Plus, the addition of espresso powder enhances the chocolate, giving it a delightful depth that will have you coming back for seconds. It’s an easy recipe that uses pantry staples, ensuring you can bake these muffins anytime the craving strikes.
What You’ll Need
- 1/2 cup (60g) all-purpose flour: The base of our muffins, providing structure.
- 3/4 teaspoon baking powder: This helps the muffins rise and become fluffy.
- 1/8 teaspoon espresso powder (optional): A secret ingredient that enhances the chocolate flavor.
- 1/8 teaspoon salt: Balances the sweetness and elevates the flavors.
- 1/4 cup (50g) granulated sugar: Sweetens the muffins perfectly.
- 3 tablespoons vegetable oil: Keeps the muffins moist.
- 1 large egg white: Provides structure without added richness.
- 3 tablespoons sour cream: Adds moisture and tanginess.
- 1/2 teaspoon vanilla extract: A classic flavor enhancer.
- 1/3 cup chocolate chips: The star ingredient that brings joy to every muffin.
What You’ll Need (Gear)
- Mixing bowls: For combining the dry and wet ingredients.
- Whisk: To blend the ingredients smoothly.
- Muffin tin: A standard muffin tin will work perfectly.
- Parchment paper or muffin liners: To prevent sticking and for easy cleanup.
- Measuring cups and spoons: Accurate measurements are key to baking success.
Small-batch Chocolate Chip Muffins: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare Your Muffin Tin
Line your muffin tin with parchment paper or muffin liners. This will make it easy to remove the muffins once they’re baked.
Step 3: Combine Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, espresso powder (if using), and salt. This step is crucial to ensure that the baking powder is evenly distributed throughout the flour.
Step 4: Mix Wet Ingredients
In another bowl, combine the granulated sugar and vegetable oil, whisking until well combined. Then, add the egg white, sour cream, and vanilla extract, mixing until smooth and creamy.
Step 5: Combine Wet and Dry Mixtures
Add the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 6: Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter, ensuring they’re evenly distributed throughout.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Vegan & Vegetarian Swaps
- Flour: Use a gluten-free all-purpose flour blend for a gluten-free option.
- Sour cream: Substitute with unsweetened applesauce or a plant-based yogurt for a vegan alternative.
- Vegetable oil: Can be replaced with melted coconut oil or any neutral-flavored oil.
- Egg white: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
Behind the Recipe
This recipe was inspired by a desire for a quick and easy treat that didn’t require a large batch. Small-batch baking is perfect for those who want to enjoy something sweet without the pressure of finishing off a dozen muffins before they go stale. The addition of espresso powder is a little twist that elevates the chocolate flavor, making these muffins truly special. With just a handful of ingredients and minimal time, you can create a delightful snack that everyone will love!
Save for Later: Storage Tips
To keep your Small-batch Chocolate Chip Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, consider freezing them. Place the cooled muffins in a zip-top bag and store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds for that freshly-baked warmth.
Common Qs About Small-batch Chocolate Chip Muffins
Can I double the recipe?
Absolutely! If you want to make a larger batch, simply double all the ingredients. Just be mindful of your muffin tin size and bake in batches if necessary.
What can I use instead of chocolate chips?
You can substitute chocolate chips with nuts, dried fruits, or even fresh berries for a different flavor profile. Just make sure to adjust the quantity to maintain the same volume.
How do I know when the muffins are done baking?
The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them to avoid overbaking.
Can I make these muffins ahead of time?
Yes! You can prepare the batter a day in advance and store it in the refrigerator. When you’re ready to bake, simply scoop the batter into the muffin tin and bake as directed. Fresh muffins in no time!
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Final Thoughts
When it comes to satisfying a chocolate craving, these Small-batch Chocolate Chip Muffins hit the spot. They are easy to make, deliciously moist, and the perfect portion for a cozy treat. Plus, with the option to customize based on your dietary preferences, there’s no reason not to whip up a batch whenever the mood strikes. So, gather your ingredients, preheat your oven, and treat yourself to the mouthwatering experience of homemade muffins. You deserve it!
Small-batch Chocolate Chip Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
- Step 2: Line your muffin tin with parchment paper or muffin liners. This will make it easy to remove the muffins once they're baked.
- Step 3: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, espresso powder (if using), and salt.
- Step 4: In another bowl, combine the granulated sugar and vegetable oil, whisking until well combined. Then, add the egg white, sour cream, and vanilla extract, mixing until smooth and creamy.
- Step 5: Add the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined.
- Step 6: Gently fold the chocolate chips into the batter, ensuring they're evenly distributed.
- Step 7: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Step 8: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Step 9: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins in a zip-top bag for up to 3 months.
- Double the recipe if you want to make a larger batch.
- Substitute chocolate chips with nuts or dried fruits for variety.
- Prepare the batter a day in advance and refrigerate for fresh muffins anytime.
