Small Batch Chocolate Chip Muffins

I had so much fun resharing my nutella swirled banana nut muffins last week, I felt inspired to share a new muffin recipe! This one is bit more straightforward and it’s a real crowd-pleaser. I mean who can so no to freshly baked chocolate chip muffins?

This small batch recipe makes 6 muffins. I love small batch recipes, but if you want to make a full dozen you can always double this recipe.

image of a chocolate chip muffin that has been bitten into to show the melting chocolate hidden inside and the fluffy texture

What is a Muffin?

This might sound like a silly question, but I make loads of cupcakes and cakes. What ratio of ingredients makes this a muffin?

Muffins fall into the quick bread category because they don’t use yeast to rise. They bake up thanks to leavening agents like baking soda or baking powder.

Traditionally they’re also baked in a muffin pan! Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup.

photo of baked bakery style chocolate chip muffin

I prefer making them in muffin liners, because it makes for an easier clean up. But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan.

The traditional ratio for a quick bread or muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, 1 part butter.

This recipe is similar to that, but uses a few extra ingredients to give these muffins a tender, fluffy and light texture.

What is the Muffin Method??

Another trademark of a muffin recipe is the way in which the batter is mixed. The muffin method mixes together the dry ingredients in one bowl, and the wet ingredients in a separate bowl.

image of dry ingredients being mixed into the wet ingredients, following the muffin method to make chocolate chip muffins

The dry ingredients are then folded into the wet and mixed until the batter just comes together.

In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. If it is, you have overmixed the batter!!

Do your best to avoid over mixing your muffin batter, as it can lead to dense, tough muffins.

Getting This Recipe Just Right

When working on this recipe, I began with the basic ratio of a muffin. But I wasn’t happy with the texture.

When I eat a muffin, I want it to be just as moist and tender as the giant costco muffins I grew up eating. Yes, that is the benchmark I hold all muffins to!!

I absolutely love costco muffins. I used to eat one every morning with giant glass of milk before school. I’d heat them in the microwave for a few seconds to warm them up, then savor each bite. They were heaven.

Those muffins always left a bit of oil on my fingers and I think they used more oil and/or butter than a classic quick bread recipe. I also remember them tasting sweeter.

Several batches of muffins later, I finally was happy with this chocolate chip muffin recipe.

photo of several batches of chocolate chip muffins made by chelsweets during recipe testing

I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in sour cream, and milk vs buttermilk.

After taste testing each batch, I think it’s safe to say I’ve had my fill of muffins for the next few months πŸ˜›

In the end, I found I liked the texture of these chocolate chip muffins best with a little extra baking powder, buttermilk, a bit of sour cream, and all oil.

image of piece of chocolate chip muffin with melting chocolate held up before being eaten

The Ingredients Used in this Chocolate Chip Muffin Recipe & Substitutions

While I love this recipe just the way it is, I know some people have different preferences! For example, if you know you love baking muffins with butter, you can swap half or all of the oil for butter.

Or you might not have all of these ingredients on hand! If you find yourself in either of these situations, below I share the purpose of each ingredient along with swaps and variations that can be made.

All Purpose Flour

I prefer these muffins with good ol’ all purpose flour. It gives the muffins the right texture, and helps them bake up properly with the oil used in this recipe.

But don’t worry, these can easily be made into gluten free chocolate chip muffins! You can use a gluten free flour blend of the AP flour in this recipe (cup for cup).

Just be sure to stir the batter really well to help give it structure. It needs extra help since it doesn’t have any gluten! Also let the batter sit for 30 minutes before baking the muffins (helps the flour absorb moisture from the batter)

If you only have cake flour on hand, you can also use that in place of the AP flour in this recipe too (cup for cup).

Granulated Sugar

A little bit of sugar gives these muffins the perfect touch of sweetness, and helps create that tender texture.

You don’t need a ton because the chocolate is also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture.

Baking Powder

My leavening agent of choice in these muffins is baking powder!

It’s less potent than baking soda, and gives them the perfect rise to create light, fluffy muffins.

If you only have baking soda on hand, it can be used in place of the baking powder in this recipe with a couple modifications.

Use 1/2 tsp of baking soda in place of the baking powder used in this recipe. Baking soda is about 3x more potent than baking powder.

Baking soda needs an acid to activate it, so also add in 1/2 tsp of white or apple cider vinegar. This won’t change the taste, I promise!

Salt

A little salt helps balance out the sweetness of this muffin, giving it a better overall flavor. I don’t recommend omitting this!

Buttermilk or Whole Milk

These muffins can be made with whole milk or buttermilk. I’ve tested the recipe with both and they taste great either way.

Buttermilk gives the muffins a bit of a tang and adds a touch more moisture. If you’re used to baking with and eating baked goods with buttermilk, I recommend using it!

If you’re not used to the tang of buttermilk, I recommend using whole milk! It makes fluffy, light muffins that taste exactly how a classic muffin would taste.

You can also use alternative dairy milk (almond, soy, oat, etc.) in this recipe if you are lactose intolerant or dairy free.

Sour Cream

Adding in a bit of sour cream makes these muffins more moist. They bake up a bit dry without it!

If you don’t have sour cream on hand, you can also use full fat yogurt or additional milk or buttermilk in its place.

Use dairy free yogurt to replace the sour cream in this recipe if you want to make dairy free chocolate chip muffins.

Vegetable Oil

I tested this recipe with all oil, all butter, and a mix of the two.

While I usually am a fan of baking with butter, I really feel like muffin recipes taste best with oil! Oil gives these muffins a lighter texture.

photo of testing the crumb of a batch of chocolate chip muffins while recipe testing
Checking the crumb of a batch of chocolate chip muffins while recipe testing

When I use butter, they taste more like cupcakes or cake to me. The texture was denser and just not quite right to me.

You can use any flavorless oil in this recipe, canola, vegetable, sunflower oil, etc.

You also can use butter to replace part or all of the oil if that’s what you have on hand, or if you just prefer your muffins with it.

1 Large Egg

The egg helps give this recipe structure, and brings the batter together.

If you don’t have any eggs on hand or want to make egg free chocolate chip muffins, don’t worry! Use 1/4 cup of unsweetened applesauce in place of the egg and add an additional 1/4 tsp of baking powder.

You cans use a flaxseed egg! Use one tablespoon of ground flax seeds and three tablespoons of water to replace one egg.

Be sure to grind the flax seeds into a fine powder using a coffee or spice grinder, and then whisk in the water until the mixture becomes gelatinous.

Vanilla Extract

The vanilla extract is optional, but it helps give the muffins a bit more depth of flavor.

Chocolate Chips

This part is up to you! I like these best with chopped up milk chocolate chunks, but you can use milk, dark, or even white chocolate! Chocolate chips or chunks both work great.

Coarse Sugar or Sanding Sugar

Adding extra sugar to the top of these muffins is also optional, but it gives them the most irresistible crunchy top!!

I am a huge fan of muffin tops, and have been know to rip them right off my muffins. They’re my favorite part of a muffin, and I think they’re best with that sprinkle of sanding sugar.

It also gives them a gorgeous, sparkly look once they’re baked.

Tips for Making The Best Small Batch of Chocolate Chip Muffins

  • Do not overmix your batter! Mix until the flour has just been incorporated; there should still be some small chunks in the batter, and it shouldn’t be all the way smooth.
  • Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
  • Use a cookie scoop to easily fill your muffin liners
  • Sprinkle additional granulated sugar or coarse/sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
  • One batch of batter can be used to make about 18 mini chocolate chip muffins. Bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 8-10 minutes.
  • Use your favorite type of dairy free milk and yogurt to replace the milk and sour cream in this recipe to make dairy free chocolate chip muffins
  • To make eggless muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg.
  • To make gluten free muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to overmix your batter and let it sit for at least 30 minutes before baking for best results

Making These Small Batch Chocolate Chip Muffins In Advance & Storage Tips

  • Make your muffins in advance! If stored in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge.

Let Me Know What You Think!

If you try this recipe for small batch chocolate chip muffins or any variation of it, I’d love to hear what think of it!

Please leave a rating, and let me know your thoughts by sharing a comment πŸ™‚

image of bitten into chocolate chip muffin, showing the melted chocolate
Yield: 6

Small Batch Chocolate Chip Muffins

image of bitten into chocolate chip muffin, showing the melted chocolate

These chocolate chip muffins are tender, moist, and packed with chocolate! They're super easy to make and will be gone in a flash!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Small Batch Chocolate Chip Muffins

  • 1 cup all-purpose flour (130 grams)
  • 1/3 cup granulated sugar (66 grams)
  • 1 2/3 tsp baking powder (6 grams)
  • 1/4 teaspoon salt (1 gram)
  • 1/3 cup whole milk or buttermilk, room temperature (75 grams)
  • 2 Tbsp sour cream or full fat yogurt (32 grams)
  • 6 Tbsp vegetable oil (84 grams)
  • 1 tsp vanilla (4 grams)
  • 1 large egg, room temperature (56 grams)
  • 2/3 cup chopped chocolate or chocolate chips, tossed with 1 tsp of flour (115 grams)
  • 2 Tbsp coarse sugar, optional

Instructions

  1. Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
  2. In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
  4. Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just until combined (DO NOT OVERMIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
  5. Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
  6. Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
  7. If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
  8. Bake the muffins for 6 minutes at 425 degree F to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. Continue to bake for an additional 22-25 minutes.
  9. Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

Notes

Making These Chocolate Chip Muffins in Advance:

These muffins can last at room temperature for 2 days, or in the fridge in an airtight container for up to a week. Store in an airtight container to keep them fresh.

You can also freeze these muffins for up to 3 months. Let them to thaw overnight in the fridge, then bring to room temperature or warm up in the microwave.

Doubling This Small Batch Recipe:

This small batch chocolate chip muffin recipe makes 6 muffins. To make a dozen chocolate chip muffins, double the ingredients and fill 12 muffin liners. Bake as instructed above.

Making Mini Chocolate Chip Muffins:
One batch of batter can be used to make about 18 mini chocolate chip muffins.

Fill a lined muffin pan with batter and bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 8-10 minutes.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 455Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 42mgSodium 356mgCarbohydrates 52gFiber 2gSugar 34gProtein 8g

46 thoughts on “Small Batch Chocolate Chip Muffins

  1. It was amazing… the recipe was perfect and so easy to follow… Thank you so much…
    Mashallah it’s amazing ?

  2. Delicious! We used some unicorn morsels, instead to chocolate chip! My daughter (7) loves your page!! We finally had some time to make something! πŸ™‚

  3. I’m so bummed to say that these did not turn out well for me at all! I used to weight measurements and, based on how the muffins turned out, it seemed like there was way too much oil! I thought they were raw, so after testing one after the 10 minute cool, I put them back in and they came out just the same another 5 and 10 minutes later. I wish I could attach a picture, because I have no idea what would have happened! And I’m a reasonably skilled baker..

    1. Hi Kelly,

      I am so sorry to hear that!! Hopefully we’ll be able to figure it out together. What type of oil were you using? Did you make any other substitutions? were your leavening agents still active/good??

  4. I tried this last night and I can now say that I have found the perfect muffin recipe! These are delicious and are even better than store bought!

    1. Hi Suman,

      That does not include the chocolate I add on top! I add additional chocolate for that πŸ™‚ But i love lots of chocolate in my muffins!!

  5. I found this recipe from your TikTok and I had to try it. I have tried many other recipes and have yet to find that perfect fluffy chocolate chip muffin. I have be to honest this one was super delicious. I substituted the sour cream for vanilla greek yogurt and deleted the vanilla extract. I would HIGHLY recommend. One thing I did notice is that my muffins were done after 6 minute on 425 and 15 minutes on 350. Thanks so much:)

    1. So happy to hear that Katy, I love TikTok!!

      That sounds like wonderful swap, I’ll have to try that!! πŸ™‚ Thank you for sharing!

  6. The muffins were awesome! They were very moist and tasty. It is easy to make this recipe and well worth it. This recipe is definitely a keeper!

  7. Have you tired changing the chocolate chips to blueberries? Im looking for a bluberry muffin recipe, but this one has gotten rave reviews!

  8. These were so good, thank you for sharing this recipe! I am wanting to make some jumbo size muffins next time. Would the temperature remain the same and increase the time?

    Also, do you have a blueberry muffin recipe?

    1. Hi Hannah,

      So funny you ask, I’m actually sharing a lemon blueberry muffin recipe in a week! Stay tuned πŸ™‚

    1. Hi Alexandra,

      You can! Just be sure to dust them in flour before adding if you’re using fresh blueberries. You can also use frozen blueberries, just be sure NOT to thaw them before adding them! Also frozen blueberries can color your batter purple as you stir them in – FYI!

      Hope that helps, happy baking!

  9. I love your recipes! However I was a bit disappointed with how these turned out. I made the jumbo ones and they don’t look nearly as large as yours – they did not dome over the top at all. And they were totally overcooked and came out so dry! Instead of the 22-25 minutes I only did 18 just to check on them and they were so dark. Any suggestions?

    1. Hi Jackie,

      I am so sorry to hear that Jackie! What do you mean when you say jumbo muffins??

      This muffin recipe only makes 6 regular sized muffins (using a standard cupcake pan), which are the size of the muffins in my pictures. I haven’t tested this recipe out as jumbo muffins, so sadly I don’t know much about troubleshooting for that! But I’d think that you’d be able make many jumbo muffins with this amount of batter. The bake time and at each temp would be different too! How many jumbo muffins did you try to make with this amount of batter? Hopefully we’ll be able to figure this out together!

  10. Hi Chelsweets. You said to not over mix the batter. I’m worried that i’ll over mix it or not mix it enough. So how long to I mix it for pls? Anyway this looks delicious and I hope it works!

    1. Hi Elyssia,

      There’s no set amount of time sadly! It can vary based on what you’re using to make the muffins (hand mixer, stand mixer, etc.) and the speed you mix it at. I’d suggest mixing just until the ingredients look like they’ve been fully combined and the batter is smooth. It gets easy to know the right amount of mixing the more you make recipes like this <3

      Hope that helps, happy baking!

  11. Hi Chelsea I’m writing from Uruguay. I found your Instagram page through search I randomly did and got to your blog from there. I made the recipe for the muffins and it came out great! The texture, crumbles,taste, smell.. Everything as if it were store bought, so glad to have found it! Gotta say here we dont use some ingredients you are used to use, therefore instead of buttermilk I used regular milk and instead of sour cream I used non fat lactoseless yogurt because I always have it and since it doesn’t have any flavor, doesn’t affect the final result. It was a big plus to find a recipe that used oil instead of butter, I bake everything with that switch because it’s lighter (we dont do diets in this house ?, but we try and eat the best we can). Again thank you and thanks for those testing muffins you did before sharing so you could get to this one! Love from Uruguay, stay healthy ??

    1. Hi Paula,

      So happy to hear that your muffins turned out great, and that you found me through insta πŸ™‚ Very happy you were able to modify the recipe to make it work with the ingredients you love to use, happy baking!!

  12. They were so good, yet so easy to make. Thanks for sharing!!! These are now a go to recipe. Highly recommend.

    1. Hi Monica,

      I have a super old gas stove, so convection isn’t an option for me!! Haha I wish!! all my recipes are baked regularly <3

  13. Theses muffins are delicious my family and I love them. I have made them 3 times now. I follow you on tictok I love you and your baking so much ?

  14. These muffins look so good! When I went to make them though they turned out dry πŸ™ both times. What do you think I could’ve done wrong? I followed the recipe to the tee.

    Thanks!

    1. Hi Samantha,

      If your muffins turned out dry, it could be a few different things! the first could be that they’re over-baked! The muffins will continue to bake a bit more once they’re out of the oven. The other thing that could cause that is if you are over mixing your batter, or if you aren’t properly fluffing and leveling your flour. Hopefully it’s one of those, and it’s an easy fix. Hope that helps!

  15. I was so excited to try this recipe, but my muffins turned out dry- both times. I followed the recipe exactly, what is something I could be doing wrong?

  16. LOVE THESE MUFFINS!! Today I made almond poppy seed muffins out of this recipe( minus the chocolate chips and added almond extract and poppy seeds πŸ™‚ my husband LOVES them!! So soft and moist!!!

    1. Sounds delicious Kimberly!! Now I want to try that variation!!!! ? Thank you for sharing, and happy baking!

  17. Hi Chetsweets, I tried this recipe today and they look amazing. However I see the choco chips on the top of muffins to be dry. Will that be the same way or did I do any mistake? am confused.

  18. Hands down, this was the best muffin batch I ever made. I think the sprinkling of sugar on top was part of its success. I did 22 minutes. I used the recipe pretty much as-is with yogurt instead of sour cream, and 1% milk because that’s what I have. The yogurt was the acid needed to help the baking powder rise up.

  19. Delicious! And very quick and simple to make. I loved how the top of the muffins was crunchy and the inside was soft. Thanks for sharing this recipe!

Let me know what you think!