Jumbo Chocolate Chocolate Chip Muffin for 1
This single jumbo muffin is perfect for when that chocolate craving strikes but you don’t want to make a dozen muffins or an entire cake. It’s quick to put together and does not require a mixer.
If you don’t have a jumbo muffin you can split the batter between 2 standard muffin cups.
Jumbo Chocolate Chocolate Chip Muffin for 1
Equipment
- 1 7" square of Parchment Paper
Ingredients
- 30 grams of All-Purpose Flour ¼ Cup
- 10 grams of Unsweetened Dutch Processed Cocoa Powder 1 Tablespoon + 1 Teaspoon
- ½ teaspoon of Baking Powder
- ⅛ teaspoon of Kosher Salt
- 28 grams of Melted Unsalted Butter or Vegetable Oil 2 Tablespoons
- 38 grams of Granulated Sugar 3 Tablespoons
- 1 Large Egg Yolk
- ¼ teaspoon of Vanilla Extract or Vanilla Bean Paste
- 42 grams of Farmland Fresh Dairies Yogurt 3 Tablespoons
Instructions
- Preheat your oven to 375℉.
- Line a single cup of a jumbo muffin pan with a parchment square or a cupcake liner.
- In a small bowl whisk together the all-purpose flour, cocoa, baking powder and salt.
- Add the chocolate chips to the dry ingredients and toss to coat. Set aside.
- In a separate bowl whisk together the melted butter, sugar, egg yolk, vanilla and yogurt until completed mixed and smooth.
- Add the dry ingredients to the wet and using a rubber spatula fold in until just combined. Do not over mix.
- Place the batter into the prepared muffin cup.
- Bake for about 25 minutes or until the top springs back when lightly pressed. For 2 standard muffins, bake about 20 minutes.
- Allow to cool in the muffin pan for 10 minutes. Remove the muffin and place on a wire rack to cool completely.
