Small-batch Chocolate Chip Muffins

Name: Small-batch Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ½ cup All-Purpose Flour (1/2 cup (60g) all-purpose flour); ¾ tsp Baking Powder (3/4 teaspoon baking powder); 0.13 tsp Espresso Powder (1/8 teaspoon espresso powder (optional but extra delicious)) — optional; 0.13 tsp Table Salt (1/8 teaspoon salt); ¼ cup Granulated Sugar (1/4 cup (50g) granulated sugar); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil); 1 piece Egg White (1 large egg white); 3 tbsp Sour Cream (3 tablespoons sour cream); ½ tsp Vanilla (1/2 teaspoon vanilla extract); ⅓ cup Chocolate Chip (1/3 cup chocolate chips)

Small-batch Chocolate Chip Muffins - Breakfast,Dessert (American)

30 minAmerican

Servings4

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Steps

1Preheat your oven to 375°F and line your muffin tin with 4 cupcake liners.
2In a small bowl, whisk together flour, baking powder, espresso powder, and salt. Set aside.
3In a medium bowl, combine sugar and oil, and whisk until well-combined. Add egg white, sour cream, and vanilla. Whisk until smooth. Stir in flour mixture until just combined and then fold in chocolate chips.
4Divide mixture between your prepared muffin tins. Bake for 17 to 21 minutes, until a toothpick inserted into the center of the muffins comes out with only a few dry crumbs and when gently pressed, the muffin top springs back.
5Cool for 5 minutes before transferring to a cooling rack to finish cooling.