Small-Batch Chocolate Muffins

This recipe makes six bakery-style chocolate chunk muffins and they are the perfect combination of chocolatey and fluffy with lightly crisp tops. Sometimes you don’t need a whole batch of muffins and I love a small-batch recipe for having just the right amount of treats for your afternoon coffee.

I’ve got all the tips and tricks for big bakery style muffins in this recipe and the results are super soft and fluffy on the inside with a little crisp topping that is honestly amazing. They are simple make too- let’s get to it!

How to Make Small-Batch Chocolate Muffins

This recipe uses a few simple ingredients and you can either use chopped up chocolate from a bar or chocolate chips if you prefer- I really love mini chips in this recipe too! Buttermilk helps to make the muffins super soft on the inside, and Dutch-processed cocoa powder makes them really chocolatey.

We’re starting out by stirring together all the dry ingredients in a large bowl, including the sugar and chocolate chunks, until everything is well combined. In another bowl, stir together the buttermilk, oil, egg, and vanilla extract or paste until the egg is well mixed through.

Pour the wet mixture into the dry, and use a spatula to stir everything together until there are no dry pockets of flour remain. You want to avoid over mixing here- there’s no need to mix until everything is smooth and some lumps in the batter is totally ok here!

Then the batter needs a little time to rest. This helps the baking powder activate so the muffins end up with big, tall, domed tops, so you don’t want to skip this!

Scoop the batter into your muffin tin. Each muffin cup will be very full here and that’s what you want. This amount of batter should make 6 full muffins. Sprinkle the tops with some extra sugar to create that crispy sweet topping, and then we’re off to the oven to bake until the muffins are tall and a toothpick inserted into the center comes out with just a few crumbs on it.

You end up with six perfect, tall, delightful muffins that make the best breakfast or afternoon treat. Enjoy!

Tips & Tricks for Small-Batch Chocolate Muffins

Here are my tips and tricks for the perfect batch of chocolate muffins!

• Do I have to use Dutch-processed cocoa powder? Yes, I actually only use Dutch-processed cocoa powder because it brings a stronger flavor to anything you make, and I highly recommend using it in this recipe.
• What kind of chocolate should I use? I’ve tried this recipe with chopped 70% chocolate, semi-sweet mini chips, or a 55% bar- all great options. Use what you have and what you enjoy here!
• Do I have to use vegetable oil? I recommend using oil in this recipe, but you can swap in your preferred kind. Avocado, canola, or grapeseed are other great options to use here.
• Mix the batter by hand– it comes together very easily by hand with a rubber spatula and it helps to avoid over-mixing here. You want to mix until everything just comes together, but some lumps are ok here.
• Why do I need to rest the batter? This helps give the baking powder a little extra time to activate and it creates super tall bakery style muffins. Don’t skip this step!
• The muffin cups should be full. You can either use a 6-cup muffin tin or use a 12-cup muffin tin like pictured, but you should end up with 6 very full muffin cups before baking.
• Do I need to use paper liners? You can use paper liners or generously grease your muffin tin to avoid sticking.
• How do I know when the muffins are finished baking? They should be very tall and they should look dry on top. A toothpick inserted into the center of a muffin should come out with just a few crumbs on it.
• Can I double this recipe? Yes, you can double the recipe to make 12 muffins without any other changes- just use a 12-muffin tin!
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Small-Batch Chocolate Muffins

Servings 6 muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 3 tbs. dutch-processed cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt
• 4 oz. chopped dark chocolate or chocolate chips
• 3/4 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp. vanilla extract
• 1 egg

Instructions

1. In a medium bowl, stir together the flour, sugar, cocoa powder, baking powder, salt, and chopped chocolate and set this mixture aside.
2. In another medium bowl, whisk together the buttermilk, oil, vanilla extract, and the egg until well combined.
3. Pour the wet mixture into the dry mixture and use a spatula to stir everything together until you have a thick batter. You want to avoid over-mixing here- stir until there are no dry pockets of flour remaining only.
4. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
5. Preheat your oven to 375 degrees and spray and line a 6-cup muffin tin with paper liners. The muffins will overflow slightly as they bake, so you want to make sure to lightly spray the top edges of your pan so the muffins don’t stick.
6. Once the batter has rested, divide it evenly between the 6 cups- it should be pretty full but that’s ok!

7. Generously sprinkle the tops with more granulated sugar.

8. Bake the muffins for 15-18 minutes, or until they are puffed and tall and a toothpick inserted into the center comes out with just a few crumbs on it.
9. Cool completely and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!