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Homemade Small-batch Chocolate Chip Muffins photo

Small-batch Chocolate Chip Muffins

Indulge in these delightful Small-batch Chocolate Chip Muffins! Quick, easy, and perfect for satisfying your sweet tooth without a dozen leftovers.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1/2 cup all-purpose flour (60g)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon espresso powder (optional)
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar (50g)
  • 3 tablespoons vegetable oil
  • 1 large egg white
  • 3 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Parchment paper or muffin liners
  • Measuring cups and spoons

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
  2. 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.
  3. Step 3: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, espresso powder (if using), and salt.
  4. 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.
  5. Step 5: Add the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined.
  6. Step 6: Gently fold the chocolate chips into the batter, ensuring they're evenly distributed.
  7. Step 7: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Step 8: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
  9. 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.