Small Batch Chocolate Muffins Recipes

SMALL BATCH CHOCOLATE CHIP MUFFINS

Small Batch Chocolate Chip Muffins image

These chocolate chip muffins are tender, moist, and packed with chocolate! They're super easy to make and will be gone in a flash!

Provided by Chelsey White

Categories Muffins

Time 40m

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour (125g)
1/3 cup granulated sugar (66g)
1 3/4 tsp baking powder (7g)
1/4 tsp salt (1g)
1/3 cup whole milk or buttermilk, room temperature (75g)
2 Tbsp sour cream (32g)
6 Tbsp vegetable oil (80g)
1 large egg, room temperature (56g)
1 tsp vanilla (4g)
2/3 cup chopped chocolate or chocolate chips, tossed with 1 tsp of flour (110g)
2 Tbsp coarse sugar, optional

Steps:

Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just combined (DO NOT OVER-MIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
Bake the muffins for 6 minutes at 425°F/ 218°C to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 22-25 minutes.
Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

Nutrition Facts : Calories 455 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 372 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHOCOLATE CHIP MINI MUFFINS

Chocolate Chip Mini Muffins image

My kids love when I make these yummy muffins. After trial and error of several muffin recipes, I've come up with what I think is my favorite one. Enjoy!

Provided by MW

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 55m

Yield 24

Number Of Ingredients 11

Ingredients

cooking spray
2 cups all-purpose flour
½ cup white sugar
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 ¼ cups milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
¾ cup mini chocolate chips

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

Nutrition Facts : Calories 122 calories, Carbohydrate 17.5 g, Cholesterol 8.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 118.7 mg, Sugar 8.9 g

SMALL BATCH LEFTOVER STUFFING MUFFINS

Small Batch Leftover Stuffing Muffins image

Don't let the "stuffing" deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.

Provided by thedailygourmet

Categories Thanksgiving Leftovers

Time 40m

Yield 4

Number Of Ingredients 3

Ingredients

1 large egg
2 cups leftover stuffing
1 ½ ounces Cheddar cheese, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g

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