Let's Bake

Small Batch Chocolate Muffins

Yield Makes 6 muffins 1x
Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

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


  1. 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.
  2. In a large mixing bowl, add flour, baking powder, baking soda, cocoa powder, salt and brown sugar and whisk gently.
  3. 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.
  4. 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. 

Author: Jessica HolmesCategory: MuffinsCuisine: Australian
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