This recipe for Small-batch Chocolate Chocolate Chip Muffins makes four big beautiful chocolate muffins stuffed full of melty chocolate chips.
Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins.
And I’ve ignored her requests because chocolate muffins usually aren’t my jam and because withholding things they want from younger siblings totally is (guys, I am the greatest big sister ever), but all good things must come to an end (and make even better things), so this week, I finally tackled chocolate chocolate chip muffins, small-batch style.
I take back everything I ever said about not being a chocolate muffin person because these Small-batch Chocolate Chocolate Chip Muffins are FABULOUS. They are over-the-top chocolatey, packed full of melty chocolate chips, and totally dreamy. The batter is made with sour cream (or yogurt) and oil, so they are super moist AND since they don’t use softened butter, you can make them the minute inspiration strikes you, which I think everyone can appreciate.
They’re not too sweet, so they don’t feel out of place on a brunch or breakfast table, but they definitely feel like a treat if you want to eat them for dessert.
This recipe makes four muffins with big beautiful muffin tops. The secret to getting those domes is to start with the oven temp nice and high so the blast of heat helps those babies pop straight up rather than ooze over the sides. Then you drop the heat for the last few minutes of cooking time so your muffins come out moist and perfect.
And just a head’s up, there’s a little coffee in the recipe, which won’t make your muffins taste like coffee. It just helps bring out the chocolate flavor. But if you don’t have any coffee brewed/don’t drink coffee, swap it out for milk. The muffins will still be so good!
Are you a chocolate muffin person? What’s your go-to muffin type?
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 2 tablespoons ( 10g ) cocoa powder
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup + 1 tablespoon ( 63g ) granulated sugar
- ▢ 1/4 cup sour cream or unsweetened yogurt *
- ▢ 1 egg white
- ▢ 2 tablespoons coffee or milk
- ▢ 2 tablespoons vegetable oil
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/4 cup ( 1.5oz ) chocolate chips plus more for topping
Instructions
- Preheat your oven to 425°F and line your cupcake pan with 4 liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
- For extra pretty muffins, drop a couple chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes. Muffins are done when a toothpick inserted into the center of the muffins comes out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy or cool completely and store in an air-tight container for up to 2 days.
Notes
Sip your way into summer with this Homemade Strawberry Lemonade for Two. Easy to make and perfectly pink with just four ingredients!
Hey, all. How’s your weekend going? If you’re celebrating Father’s Day, do you have everything all set for tomorrow?
I thought I did. Every year, my dad asks for exactly the same Father’s Day meals: Breakfast Fried Rice , Chicken Curry, and my mom’s famous cheesecake, which she makes because she’s the cheesecake queen.
This year, my dad saw my Mini Kahlua Cheesecakes in his feed on Facebook and decided last minute that, plot twist!, he wants those instead.
We are 24 hours out, and I don’t have the ingredients and I did not schedule cheesecake-making time into my weekend, but it’s Father’s Day, so guess who’s doing some last-minute baking now?
Anyone else scrambling with some last-minute preparations? Who’s with me?
Okay, cheesecake rant over. 🙂 On to today’s recipe!
Last week, I shared Homemade Lemonade for Two and teased that I had some more variations coming up. Well, say hello to the first of them: Strawberry Lemonade (for two of course).
I loooooove Strawberry Lemonade. Not just because it tastes amazing, which it does, but because it is just so pretty and pink. I always forget what a fabulous dramatic color just a couple strawberries give lemonade without having to add anything artificial to the mix. Sipping a glass of this pool-side (or inside with air-conditioning and a good book) just feels extra summery and fun.
Like last week’s recipe, this Strawberry Lemonade for Two recipe makes a quart of lemonade, enough for two to four cups depending on the size of your glass. It’s just as easy as classic lemonade but with one tiny extra step.
While you make your simple syrup, you blend a few strawberries with a bit of water to make a puree. Then you just mix puree, simple syrup, and a little more water. Serve over a tall glass of ice to cool everything down and sip your way into summer.
Looking for more strawberry recipes? Try Strawberry Frosting , Mini Strawberry Breakfast Cake , Lemon Sugar Cookies With Strawberry Frosting , and Strawberry Sauce for Ice Cream, Pancakes, and Waffles .
Ingredients
Special Equipment
- ▢ Citrus juicer optional but nice to have
Strawberry Lemonade for Two
- ▢ 1/2 cup ( 100g ) granulated sugar
- ▢ 2 2/3 cup filtered water divided plus more to taste*
- ▢ 3 large strawberries hulled and quartered
- ▢ 1/2 cup fresh lemon juice ( 2 to 3 medium lemons)
Instructions
- In a small pot, make a simple syrup. Combine sugar and 2/3 cup of the water. Bring to a simmer and cook until sugar is dissolved.
- In a blender or food processor, combine strawberries and 1 cup of the water. Process until completely pureed and smooth.
- Combine simple syrup, puree, lemon juice, and remaining 1 cup of water. Serve over a tall glass of ice and add water to taste. Enjoy!
Notes
Bacon and Feta Stuffed Chicken Breast is the perfect dish when you want something a little extra special for dinner.
Hey, is it date night? A birthday? A special occasion? Need something a little special for dinner tonight?
I have two words for you:
Feta and bacon
Okay a couple more:
Chicken
Garlic
Peanut butter
–JK on that last one.
Throw all (most of) those things together, and you have a recipe for one of my very favorite slightly special dinners, Bacon and Feta Stuffed Chicken Breast.
This is the best dinner when you need something a little above and beyond because:
- It tastes amazing. Like seriously amazing.
- It’s basically fool-proof to make–you’d have to really, really try to ruin this dish.
- You can make Bacon and Feta Stuffed Chicken Breast mostly in advance, so if you are making it for company, it’s a low-stress dish to manage while you are running around getting ready.
- It will make your house smell like HEAVEN. I’m serious. If you have guests coming over, they minute they walk through the door, they will ask you what smells so amazing before they even say hi.
Bacon and Feta Stuffed Chicken Breast is about as simple to make as it gets. You butterfly a chicken breast ( watch this if you’ve never done that before ) and then stuff it with feta cheese and some cooked, crumbled bacon. After that, you mix together some olive oil, garlic, oregano, and a little salt and pepper and pour it over the top. That all goes into the oven and 25 to 40 minutes later something magical comes out.
The chicken is moist, stuffed with salty, tangy feta and smokey bacon. And the leftover drippings in the pan are perfect for spooning over steamed veggies. My family also likes to serve rice on the side with the drippings. I think a little Parmesan Orzo goes better, but you do what you want. 😉
More Easy Chicken Recipes
- Asparagus-stuffed Chicken
- Easy Roasted Chicken
- Salsa Chicken
As written, this Bacon and Feta Stuffed Chicken Breast recipe generously serves two. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–no preparation changes are necessary for doubling.
Ingredients
Special Equipment
- ▢ Instant-read thermometer
- ▢ Garlic press optional but nice to have
Sauce
- ▢ 1/4 cup olive oil
- ▢ 1 teaspoon lemon juice
- ▢ 2 cloves garlic pressed*
- ▢ 1 1/2 teaspoons oregano
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon pepper
Stuffed Chicken
- ▢ 2 small (8oz) boneless skinless chicken breasts
- ▢ 3/4 cup ( 3oz ) crumbled feta cheese garlic and herb preferred, divided
- ▢ 4 slices cooked bacon crumbled or chopped, divided
Instructions
- Preheat your oven to 400°F. Lightly grease a medium baking dish (large enough to fit two chicken breasts).
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
- Butterfly chicken breasts and place them in your prepared baking dish. Fill each breast with (about) 1 ounce of the feta mixture and 1/3 of the bacon (if doubling the recipe, divide 2/3 of the bacon between the chicken breasts). Close breasts. Sprinkle remaining cheese and bacon over top. Pour olive oil mixture over the breasts and bake for 25 to 35 minutes (longer for very large breasts), until an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165°F.
- Allow to rest for five minutes before serving. Spoon leftover drippings in the pan over rice and veggies or serve with orzo, and enjoy!
Notes
Adapted From AllRecipes
This recipe for Small-batch Chocolate Chocolate Chip Muffins makes four big beautiful chocolate muffins stuffed full of melty chocolate chips.
Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins.
And I’ve ignored her requests because chocolate muffins usually aren’t my jam and because withholding things they want from younger siblings totally is (guys, I am the greatest big sister ever), but all good things must come to an end (and make even better things), so this week, I finally tackled chocolate chocolate chip muffins, small-batch style.
I take back everything I ever said about not being a chocolate muffin person because these Small-batch Chocolate Chocolate Chip Muffins are FABULOUS. They are over-the-top chocolatey, packed full of melty chocolate chips, and totally dreamy. The batter is made with sour cream (or yogurt) and oil, so they are super moist AND since they don’t use softened butter, you can make them the minute inspiration strikes you, which I think everyone can appreciate.
They’re not too sweet, so they don’t feel out of place on a brunch or breakfast table, but they definitely feel like a treat if you want to eat them for dessert.
This recipe makes four muffins with big beautiful muffin tops. The secret to getting those domes is to start with the oven temp nice and high so the blast of heat helps those babies pop straight up rather than ooze over the sides. Then you drop the heat for the last few minutes of cooking time so your muffins come out moist and perfect.
And just a head’s up, there’s a little coffee in the recipe, which won’t make your muffins taste like coffee. It just helps bring out the chocolate flavor. But if you don’t have any coffee brewed/don’t drink coffee, swap it out for milk. The muffins will still be so good!
Are you a chocolate muffin person? What’s your go-to muffin type?
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 2 tablespoons ( 10g ) cocoa powder
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup + 1 tablespoon ( 63g ) granulated sugar
- ▢ 1/4 cup sour cream or unsweetened yogurt *
- ▢ 1 egg white
- ▢ 2 tablespoons coffee or milk
- ▢ 2 tablespoons vegetable oil
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/4 cup ( 1.5oz ) chocolate chips plus more for topping
Instructions
- Preheat your oven to 425°F and line your cupcake pan with 4 liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
- For extra pretty muffins, drop a couple chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes. Muffins are done when a toothpick inserted into the center of the muffins comes out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy or cool completely and store in an air-tight container for up to 2 days.
Notes
Chocolate Chocolate Chip Muffins
Ingredients
- 1/2 cup ( 60g ) all-purpose flour
- 2 tablespoons ( 10g ) cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon ( 63g ) granulated sugar
- 1/4 cup sour cream or unsweetened yogurt *
- 1 egg white
- 2 tablespoons coffee or milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 1/4 cup ( 1.5oz ) chocolate chips plus more for topping
Instructions
- Preheat your oven to 425°F and line your cupcake pan with 4 liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
- For extra pretty muffins, drop a couple chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes. Muffins are done when a toothpick inserted into the center of the muffins comes out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy or cool completely and store in an air-tight container for up to 2 days.
