SMALL BATCH CHOCOLATE CHIP MUFFIN RECIPE

This homemade Small Batch Chocolate Chip Muffin Recipe is easy to make in one bowl. They bake beautifully, tastes tender and buttery, and chocolate for breakfast always makes for a great day.

Even on busy mornings, you can enjoy a fresh muffin. Fresh, mot muffins with melted butter will make an average day extraordinary!

And if you have a small family, you don’t have to worry about leftovers. However, if you do have leftovers, store them in an airtight container on the counter or in the fridge. To reheat, pop them in the microwave 10 to 15 seconds and they’ll be like freshly baked muffins.

Small Batch Chocolate Chip Muffin Recipe Tips

• Once the batter comes together, don’t overmix. Fold the chocolate chips in gently. If you overmix muffin batter, you will have dense, tough, rubbery muffins.
• Use this scoop for uniform muffins. I like medium-sized muffins with a rounded dome.
• Don’t overbake- the tops will be golden brown and push back slightly when touched.
• I use this muffin tin.
• Allow the muffins to cool 3 to 5 minutes in the pan then remove them and cool on a wire rack. If you leave them in the pan to cool, they’ll get soggy.
• These muffins are best served warm with butter.
• If you have leftovers, store them in an airtight container. Reheat them in the microwave for just a few seconds.

While you’re here, check out these recipes!

1. Small Batch Bacon Cheddar Buttermilk Biscuits
2. Small Batch Blueberry Muffin Recipe 
3. Keto Creamed Spinach for Two
4. Small Batch Soft Toffee Cookie Recipe
5. Small Batch White Chocolate Chip Cookies
6. Bread Pudding for Two in Mugs
7. Small Batch Peanut Butter Cookies
8. 3 Ingredient Biscuits for Two
9. Chicken n Dumpling Casserole for Two

Please remember that nutritional information is a rough estimate and can vary based on the products used.

Small Batch Chocolate Chip Muffin Recipe

These muffins are easy to make in one bowl, tastes delicious, and perfect for a small family.

Author: Paula

4.89 from 9 votes

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Prep Time: 4 minutes minutes

Cook Time: 18 minutes minutes

Servings: 6 muffins

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Equipment

• muffin pan

Ingredients

• 3 tablespoons butter melted and cooled
• 1/4 cup granulated sugar
• 1 large eggs at room temperature, beaten
• 1/2 cup all-purpose flour
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons buttermilk or sour cream
• 1/2 cup semi-sweet chocolate chips regular or mini

Instructions

• Preheat oven to 400°
• Line a muffin tin with six muffin liners. If you're using a 12-tin muffin tin, use the 6 in the center.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt.
• Add milk, beaten egg, and butter to the dry ingredients. Stir until combined, don't over mix.
• Stir in chocolate chips until just incorporated, don't overmix.
• Using a spring-release scoop, scoop batter into prepared muffin tin, and bake for 16-20 minutes.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 131mg | Potassium: 68mg | Fiber: 1g | Sugar: 18g | Vitamin A: 272IU | Calcium: 47mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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