FAST, VEGETARIAN
I can’t think of a better way to start the day than with a moist and decadent chocolate muffin. These chocolate muffins are packed with cocoa and chocolate chunks (but feel free to use chocolate chips instead of chocolate chunks if that’s easier). They are the perfect way to satisfy your sweet tooth while still maintaining portion control with just four muffins to a batch. However, this recipe can easily be doubled if you would like more than four muffins.
MAKES 4 MUFFINS
PREP TIME: 10 minutes
COOK TIME: 12 minutes
BAKE: 350°F
½ cup all-purpose flour
2 tablespoons cocoa powder
¾ teaspoon baking powder
⅛ teaspoon salt
¼ cup granulated sugar
3 tablespoons vegetable oil
1 egg white
3 tablespoons sour cream
1 teaspoon vanilla extract
¼ cup chocolate chunks, plus more for topping
1 . In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2 . Whisk in the sugar and oil.
3 . Add the egg white, sour cream, and vanilla, taking care to not overmix.
4 . Fold in the chocolate chunks.
5 . Divide the batter evenly among 4 silicone muffin cups, filling them about two-thirds full.
6 . Top with additional chocolate chunks.
7 . Bake for 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and serve warm.
Air fryer tip: Keep an eye on these toward the end of the baking time. Because air fryers vary in wattage, muffins are particularly sensitive to baking for an additional minute or two. If you double this recipe, these are delicious when reheated for about 12 seconds in the microwave the next morning. You can also freeze any extra muffins.
PER SERVING (2 MUFFINS): Calories: 572; Total fat: 32g; Saturated fat: 9g; Cholesterol: 13mg; Sodium: 194mg; Carbohydrates: 66g; Fiber: 3g; Protein: 8g