Small-batch Chocolate Chocolate Chip Muffins
Ingredients
-
½
cup
all-purpose flour
-
2
tablespoons
cocoa powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup + 1
tablespoon granulated sugar
-
¼
cup
sour cream or unsweetened yogurt
-
1
large
egg white
-
2
tablespoons
coffee or milk
-
2
tablespoons
vegetable oil
-
¼
teaspoon
vanilla extract
-
¼
cup
chocolate chips
Instructions
- Preheat the oven to 425°F and line a cupcake pan with 4 liners.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the sugar, sour cream or yogurt, egg white, coffee or milk, vegetable oil, and vanilla extract until smooth.
- Stir in the dry ingredients until just combined, then fold in the chocolate chips.
- Divide the batter between the prepared cupcake cups, filling them about 80% full.
- For a decorative touch, add a few extra chocolate chips on top of the batter.
- Bake for 8 minutes, then reduce the temperature to 350°F and bake for an additional 6 to 9 minutes.
- Check if done by inserting a toothpick; it should come out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
4 muffins
Calories
272
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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