Small Batch Chocolate Chocolate Chip Muffins

These Small Batch Chocolate Chocolate Chip Muffins are moist, light, and loaded with chocolate.

If you get a craving for something chocolate, make these muffins. The recipe makes just five muffins (or four if you want a muffin top), just enough to satisfy your craving without having too many leftover muffins.

In fact, if you like the idea of making small batch baked goods, be sure to try the following recipes:

• Small Batch Apple Nut Oatmeal Muffins
• Mini Chocolate Sandwich Cookies
• Snowball Cupcakes
• Mini White Chocolate Birthday Cake

These are all delicious!

These muffins are delicious warm, while the chocolate chips are still melty. Just let them cool about 15 minutes. You can wait that long, right?

Tips for making small batch muffins:

If you are using a 12-cavity muffin tin, add a little bit of water to the empty cavities to keep them from scorching.

Be sure to center the muffins in the center of the pan rather than along one side. For some reason, when I baked some small batch cupcakes in one row on one side of a muffin tin, they all rose in one direction!

When you are making small batch baked goods, measurements are important, and there is less margin for error with the ingredients, especially the egg. Most large eggs are about 50 grams, which is more than this recipe calls for.

The trick is to make sure the egg is fully whisked together before measuring. You can measure by tablespoon, but sometimes some of the egg escapes the measuring spoon. I used a scale and measured out 43 grams. It's the equivalent of one small egg, which most people don't have on hand.

I also recommend using a kitchen scale for measuring the flour and cocoa powder because it can easily compact and add way more flour than the recipe calls for. My favorite scale is by Oxo (affiliate link). I pretty much use it every day.

Welcome to another monthly Muffin Monday!

• Banana Nut Muffins from Making Miracles
• Cherry Almond Muffins from Zesty South Indian Kitchen
• Chocolate Chip Sweet Potato Muffins from Passion Kneaded
• Cinnamon Sweet Potato Muffins from Palatable Pastime
• Dark Chocolate Coffee Muffins from Food Lust People Love
• Lemon Lavender Muffins from A Day in the Life on the Farm
• Small Batch Chocolate Chocolate Chip Muffins from Karen's Kitchen Stories
• Spiced 'Tree Pumpkin' (Persimmon) Muffins from Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

With chocolate on chocolate on chocolate, these muffins will satisfy all of your chocolate cravings. Plus, they are a great excuse for having chocolate for breakfast!

Chocolate Chocolate Chip Muffins (Small Batch)

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Yield: 5 muffins

Author: Karen Kerr

These Small Batch Chocolate Chocolate Chip Muffins are moist, light, and loaded with chocolate.

Ingredients:

• 50 grams (1/4 cup) granulated sugar
• 44 grams (3 tablespoons) unsalted butter, melted and cooled
• 50 grams (3 tablespoons) buttermilk
• 1/2 teaspoon vanilla extract
• 44 grams (3 tablespoons) beaten egg
• 63 grams (1/3 cup plus 3 tablespoons) all purpose flour
• 7 grams (1 tablespoon plus 1 teaspoon) unsweetened natural cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup semisweet chocolate chips

Instructions:

1. Heat your oven to 350 degrees F and position a rack in the center. 
2. Line a muffin tin with 5 paper liners. 
3. In a small bowl, whisk together the sugar, butter, buttermilk, vanilla, and egg. 
4. Into a medium bowl, sift together, through a fine mesh sieve, the flour, cocoa powder, baking powder, baking soda, and salt. 
5. Add the wet ingredients to the dry ingredients and stir until the flour mixture is just moistened. Stir in the chocolate chips. 
6. Divide the batter among the paper lined muffin cups. Add about 2 tablespoons of water to all of the empty muffin cavities. 
7. Bake the muffins for 15 to 18 minutes, until a toothpick comes out clean. 
8. If you make 2 jumbo muffins instead, bake them for 27 to 30 muffins. 
9. Cool in the pan for 5 minutes. Remove the muffins from the pan and cool on a wire rack for another 10 minutes before serving. 

Calories
255.14

Fat (grams)
13.56

Sat. Fat (grams)
7.89

Carbs (grams)
32.33

Fiber (grams)
1.65

Net carbs
30.68

Sugar (grams)
20.09

Protein (grams)
3.83

Sodium (milligrams)
197.22

Cholesterol (grams)
52.06

https://www.karenskitchenstories.com/2020/08/small-batch-chocolate-chip-muffins.html

Karen's Kitchen Stories

muffins, chocolate, small batch

breakfast, snack, muffins

American

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