Easy small batch recipe for soft and tender Chocolate Muffins. Makes just 6 muffins.
- 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
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease 6 holes in a 6 or 12-hole muffin pan well with butter or olive oil spray.
- 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.
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.
Quantity: You can double this recipe to make 12 regular-sized muffins.