Small Batch Chocolate Chip Muffins
These chocolate chip muffins are tender, moist, and packed with chocolate! They're super easy to make and will be gone in a flash!
Servings: 6
Calories: 455kcal
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 fine salt 1g
- 1/3 cup buttermilk, room temperature 75g
- 2 Tbsp full-fat sour cream, room temperature 32g
- 6 Tbsp vegetable or canola oil 80g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 2/3 cup chopped chocolate or chocolate chips, tossed with 1 tsp of flour 110g
- 2 Tbsp coarse sugar, optional
Instructions
- Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
- In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
- 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.
- Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
- Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
- If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
- 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.
- Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
Video
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.
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
Serving: 1 | Calories: 455kcal | Carbohydrates: 52g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 42mg | Sodium: 372mg | Fiber: 2g | Sugar: 34g