Small-batch Chocolate Chip Muffins
Ingredients
-
½
cup
all-purpose flour
-
¾
teaspoon
baking powder
-
⅛
teaspoon
espresso powder
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
3
tablespoons
vegetable oil
-
1
large
egg white
-
3
tablespoons
sour cream
-
½
teaspoon
vanilla extract
-
⅓
cup
chocolate chips
Instructions
- Preheat the oven to 375°F and line a muffin tin with 4 cupcake liners.
- In a small bowl, whisk together the flour, baking powder, espresso powder, and salt.
- In a medium bowl, combine the sugar and oil, whisking until well combined.
- Add the egg white, sour cream, and vanilla to the sugar mixture and whisk until smooth.
- Stir in the flour mixture until just combined, then fold in the chocolate chips.
- Divide the mixture between the prepared muffin tins.
- Bake for 17 to 21 minutes, until a toothpick comes out with a few dry crumbs.
- Cool for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
4 muffins
Calories
268
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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