Soft and tender Small Batch Chocolate Muffins made from scratch. This easy recipe makes just six large Chocolate Muffins. And they’re ready to eat in 35 minutes. No electric mixer needed.
Chocolate bliss 💕
Introducing my deliciously easy recipe for Small Batch Chocolate Muffins. That’s right, a simple way to make just six large muffins from scratch.
Expect soft and tender chocolate muffins with sky-high muffin tops. Perfect for when you need a chocolate fix, but you don’t want a mountain of muffins in the house.
I recently developed this recipe when I was in that exact scenario. At home, during lockdown, craving a seriously good Chocolate Muffin. You know the kind, with a soft cake-like centre and that thick, bakery-style muffin top.
So I took inspiration from my Double Chocolate Muffins and made a recipe that makes just six perfectly chocolatey muffins. You. Are. Welcome.
These Small Batch Chocolate Muffins are now on regular rotation at my house. You don’t need an electric mixer, you only need a handful of regular ingredients and they are ready to eat in 35 minutes. Please and thank you.
Why you will love this recipe
- It’s quick and easy
- You don’t need an electric mixer
- It makes just six big muffins
- And they will satisfy ALL your chocolate cravings
Tips for making perfect muffins
- Measure all your ingredients using a baking scale for best results. Using cups can be surprisingly inaccurate, and if you overmeasure your flour and/cocoa powder, your muffins will be dry.
- Don’t over mix your muffin batter. Just gently fold the ingredients together by hand using a spatula until combined. Over mixing will result in tough muffins – no thank you.
- Fill your muffin holes right to the top. Unlike cupcakes, we want our muffins to be big with large, domed tops. This recipe will make six bakery-style muffins so don’t be afraid to fill the muffin pan all the way.
- Don’t over bake your muffins. You’ll know your muffins are ready when they’ve developed those sky-high muffin tops. You can double check they’re done by inserting a skewer into the centre and seeing if it comes out clean (like you would with cake).
Frequently asked questions
I recommend using regular unsweetened cocoa powder, but Dutch processed cocoa powder will work too.
Yes. I’ve used oil in this recipe as it adds moisture and also makes this recipe no fuss. I usually use vegetable oil but most flavourless oils will work. However, if you prefer butter, you can use 60 grams (1/4 cup) melted butter instead.
While muffins are typically best eaten on the day they’re made, these muffins do keep well for an extra day or two. Once completely cooled, wrap them in plastic wrap or store them in an airtight container at room temperature. For maximum freshness, freeze leftover muffins on the day they’re made.
Yes! We don’t blame you for wanting to make more because they really are THAT good. You can easily double this recipe to make 12 large muffins.
More muffin recipes to try
- Blueberry Crumble Muffins
- Chocolate Banana Muffins
- White Chocolate Raspberry Muffins
- Easy Apple Muffins
- Chocolate Chip Muffins
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Small Batch Chocolate Muffins
Easy small batch recipe for soft and tender Chocolate Muffins. Makes just 6 muffins.
Ingredients
- 140 grams (1 cup) plain flour or all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt
- 90 grams (1/2 cup) brown sugar
- 60 ml (1/4 cup) vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 120 ml (1/2 cup) full fat or whole milk
- 75 grams (1/2 cup) chocolate chips
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease six holes of a 6 or 12-hole muffin pan well with butter or spray lightly with oil.
- In a large mixing bowl, add flour, baking powder, baking soda, cocoa powder, salt and brown sugar and whisk gently.
- In a separate mixing bowl, add oil, vanilla, egg and milk. Whisk with a fork just to break up the egg yolk. Add to dry ingredients and gently fold to combine. Stir through chocolate chips. Try not to over mix.
- Divide chocolate muffin batter into 6 muffin holes – it’s ok to fill them right to the top (see photo below). Bake for 18-20 minutes or until muffins have risen and domed or a skewer inserted into the centre comes out clean.
Notes
Cocoa powder: I recommend using unsweetened natural cocoa powder for this recipe. Dutch processed cocoa powder will also work.
Vegetable oil: You can use any flavourless oil in this recipe. Alternatively, you could use 60 grams (1/4 cup) melted butter.
Milk: You can also use buttermilk if you prefer, which will create a lovely light and tender muffin.
Quantity: You can double this recipe to make 12 regular-sized muffins. You can also use the recipe as is to make 18 mini muffins.
Sweetness: Some reader feedback has suggested that these muffins are not sweet enough. You can make them a touch sweeter by adding 1-2 tablespoons of caster sugar or granulated sugar, along with the brown sugar. And you can also reduce the cocoa powder to 30 grams. Since cocoa powder is bitter, this will also help make the muffins a little bit sweeter.
Nutrition Information
Brenda Pierson says
That was simple and easy and they smell delicious thank you I love it thank you
Jessica Holmes says
I’m so glad you enjoyed them Brenda!
Ceci says
Absolutely delicious! Moist and a rich flavor of chocolate 🤍
Jessica Holmes says
So glad you enjoyed them Ceci!
Amber says
Hi could I add a banana into this? Do I need to change any other ingredients?
Jessica Holmes says
Hi Amber, adding a banana will change things as it adds much more moisture to the cupcakes. You could try my Chocolate Banana Muffin recipe?
Broken Toaster says
I need a recipe for a single chocolate muffin
Jessica Holmes says
Oh great idea! The closest thing I have at the moment, is my Chocolate Mug Cake.
Mariam says
They turned out so good , everyone loved it 😍
Jessica Holmes says
I’m so happy to hear that!
Marilyne says
Great recipe, thank you!
I’m always looking for new small batch recipes and yours did not disappoint . I used only 30 gr of cocoa, milk chocolate chips and half light brown / half dark brown sugar. I cooked them for 24 min (my oven…). They were perfect!
Will try more recipes from your site for sure.
A new follower from France =)
Jessica Holmes says
Hooray! I’m so happy you enjoyed these Marilyne! Thank you for the lovely feedback.
Brenda says
Fast and easy to make. Not too sweet which we like. Moist with a big chocolate flavour. The perfect muffin!
Jessica Holmes says
Brilliant! So glad you like them!
Sarani says
The BEST chocolate muffins ever, tasted exactly like the ones you could get in a bakery ! It got finished in 1 day 🤭
Thank you so much, will definitely be making those regularly !
Jessica Holmes says
Hooray! So glad you liked them!
Jim Bob says
Can I use oat milk in this recipe?
Jessica Holmes says
Hi Jim, I haven’t tried myself but I think it would be fine.
Pearl says
AMAZING! Totally blew my mind, and knocked my socks off. It takes less than 30 minutes to make (not including the baking time) and it results in a tender crumb, moist, and most delicious cupcake. I cannot thank you enough!
Jessica Holmes says
Yay! I’m so glad you enjoyed them Pearl!
Sofia Graf says
Thanks for sharing the recipe for small batch chocolate muffins. It was a nice and tasty dessert, easy to bake. However, I have used ghee butter instead of vegetable oil and the result was so flavorsome that my family members just love it.
Jessica Holmes says
So glad you enjoyed them Sofia.