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 (125g)
  • 1/3 cup granulated sugar (66g)
  • 1 3/4 tsp baking powder (7g)
  • 1/4 tsp salt (1g)
  • 1/3 cup whole milk or buttermilk, room temperature (75g)
  • 2 Tbsp sour cream (32g)
  • 6 Tbsp vegetable oil (80g)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla (4g)
  • 2/3 cup chopped chocolate or chocolate chips, tossed with 1 tsp of flour (110g)
  • 2 Tbsp coarse sugar, optional

Instructions

  1. Preheat the oven to 425°F / 218°C 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 combined (DO NOT OVER-MIX 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°F/ 218°C 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 / 175°C. 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 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°F/ 218°C oven for 3 minutes, then decrease the temperature to 350°F / 175°C and bake for 12-14 minutes.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 455Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 42mgSodium 372mgCarbohydrates 52gFiber 2gSugar 34gProtein 8g