Make 18 chocolate muffins with just 1 egg. Learn how to make these soft and fluffy chocolate muffins that are both affordable and delicious! With just one egg and other simple ingredients, you can make 18 chocolate muffins full of chocolate chips! They are perfect for birthday parties or any other occasion!
This recipe calls for vegetable oil instead of butter. That will make the muffins fluffier, even after refrigeration. I suggest using butter only if you are sure you won’t have to refrigerate the muffins.
Prep time: 20mins | Cook time: 20mins | Yield: 18 muffins
Step-by-Step Video Recipe:
Written Recipe:
Make 18 Chocolate Muffins with Just 1 Egg
Make 18 chocolate muffins with just 1 egg. Learn how to make these soft and fluffy chocolate muffins that are both affordable and delicious! With just one egg and other simple ingredients, you can make 18 chocolate muffins full of chocolate chips! They are perfect for birthday parties or any other occasion!Â
Ingredients
- 2 cups (240g) All-purpose flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 2 tsp (8g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 1 cup (200g) Granulated sugar
- 1 large egg at room temperature
- 1/2 cup (110g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 1 tsp (5g) Vanilla extract
- 3/4 cup (180g) Water at room temperature
- 1 cup (170g) Chocolate chips (plus 1/4 cup to sprinkle on top)
Instructions
- Line muffin tins with 18 paper liners. Set them aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the sugar and whisk to combine.
- Create a well in the center of the dry ingredients and add the egg, vegetable oil, vanilla, and water. Gently whisk until well combined and smooth. Don’t overmix the batter.
- Add the chocolate chips and gently fold them with a spatula.
- Fill the paper liners about 1/2 full with batter, sprinkle chocolate chips on top, and bake them for about 20 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the muffins to cool for about 5 minutes, transfer them to a cooling rack, and let them cool completely at room temperature.
Notes
You can store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Remove from the fridge about 30 minutes before serving.Â
