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.
Meredith says
Great recipe! So tender and fluffy! I just had to add a little extra milk. Perfect crumb!
Jessica Holmes says
I’m so glad to hear that Meredith!
Angel says
I love this recipe so much! It’s a quick fix for a chocolate craving and definitely a new staple in my household. For me, this recipe only makes three rather than six muffins but I’m not too fussed about that. It could always be a difference in the tin sizes. Overall, I am so grateful to have come across this recipe. Jess is an amazing baker!
Jessica Holmes says
Thank you so much for your kind review Angel! I’m so glad you love these muffins! Yes, perhaps yours is a jumbo muffin pan?
Celeste Petersen says
This is a lovely recipe, very easy and the muffins turned out beautiful! The smell alone was so divine. I used cake flour and added a 1/3 cup more milk, baked for 20mins at 180C. I didn’t add the chocolate chips but defs will next time, if it already tastes sooooo good! Thank you for sharing this recipe. My daughter is going to love them.
Jessica Holmes says
I’m so glad you enjoyed them Celeste!
Sasha says
This is my favourite recipe for chocolate muffins!! Low sugar and butter, it tastes so good! They are also great to freeze for later. Super easy and quick, with not a lot of mess. I would totally buy a cookbook if you came out with one!!!
Jessica Holmes says
That is so kind Sasha! So glad you love the muffins.
Hope says
I made these today but had to add more milk because it was too dry but taste very good thank you
Jessica Holmes says
Thanks for the feedback Hope!
Pritha says
Hi , I just made this with dark brown sugar , and the I feel it could be a little more sweet . Should i use light brown sugar or half brown and half caster sugar ? Thanks for your help
Jessica Holmes says
Hi Pritha, yes you could do light brown sugar or half brown, half caster sugar.
Jazmyn says
Definitely needed to add a bit more milk and I made 9 lol, gonna see how they turn out, going in oven now
TMC says
I made these today. I read the comments first so made sure not to over do the flour and cocoa and didn’t over mix. They came out perfect! I think they are really good and they rise up and look pretty too. I delivered a batch to my mom for Valentines. I’ll make them again.
Jessica Holmes says
I’m so happy to hear that! What a lovely treat for Valentines!
Lorraine says
Can you use cake flour instead?
Jessica Holmes says
Hi Lorraine, I haven’t tried this recipe with cake flour.
Julie says
I have baked these twice now both times they have tasted delicious, beautifully moist and chocolatey. Very grateful for the recipe for 6 muffins. Thank you
Jessica Holmes says
So happy to hear that Julie! Thank you for your lovely review.
Ellie says
Something must be wrong in the measurements, mine came out completely dry and crumbly
Jessica Holmes says
Sorry to hear that Ellie. There are usually three reasons why muffins come out dry. Over measuring the flour and/or cocoa powder is a big one – be sure to use a baking scale for accuracy. As well as over-mixing the batter and/or over-baking.
Deborah says
I made these today. They were quite dry, so perhaps won’t attempt again.
Jessica Holmes says
Sorry to hear that Deborah. If you didn’t make any changes to the recipe, I would just make sure you didn’t overmeasure your flour and/or cocoa – use a baking scale to be certain. And if you attempt again, be careful not to over-mix or over-bake.
Deborah says
Thanks Jessica
I stuck to the recipe and I do use an electronic scale. Maybe I’ll get better results next time.
Kristal says
These were so easy to make and turned out delicious! I love your small batch recipes 🙂 I made these with dark chocolate chips, so good! I’ll definitely try these again, thank you!
Jessica Holmes says
I’m so happy to hear that Kristal! Will keep the small batch recipes coming!
Lorraine says
I would ike to use cake flour as I did find the cake tasty but slight dry…how much baking powder and soda do I use??
Jessica Holmes says
Hi Lorraine, I haven’t tested this recipe with cake flour. But I’d recommend sticking to the baking soda/powder recommendations in the recipe.
hapzug says
Hi Jessica,
I tried small batch chocolate muffins. They tasted so good and had good dome shape. I would like to increase the sweetness of the muffins. How much quantity of sugar can I increase along with quantity mentioned in the recipe. Cheers to many more yummy recipes. Thank you.
Jessica Holmes says
Hi! I’m so glad you enjoyed them! You could maybe add an extra 35 grams (1/4 cup) of sugar if you like.
Hapzug says
Thank you Jessica for your response 🙂 I will try them again as the small batch is very easy to make!
Omar Maher says
I think it’s going to taste great
David Jordan says
Excellent !! .lovely light muffins
Jessica Holmes says
So glad you liked them!