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.
