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Small Batch Chocolate Chip Muffins
If you're new here, small batch baking recipes have become a specialty of mine over the past few years; I've even written an entire small batch baking cookbook. That's why you can trust me when I say that these are the small batch chocolate chip muffins of your dreams.
These muffins have it all– a tall, domed, crackly, sugar-crusted top and a moist, tender, buttery crumb loaded with mini chocolate chips. The best part? The recipe is insanely easy to make, comes together quickly, and makes just 6 muffins, which is perfect for small households!
Why You'll Love These Muffins
- Simplicity. This is an easy one-bowl recipe that can be made entirely by hand.
- Flavor. They're sweet but not too sweet. Not to mention the chocolate chips bursting in every bite!
- Texture. These muffins are insanely moist (thanks to the sour cream).
- Yield. This scaled-down recipe makes just six muffins, but the recipe can easily be doubled to yield a full-size batch!
Ingredients and Substitutions
These bakery-style chocolate chip muffins use pretty standard ingredients. Here's what you'll need:
- Butter– Using butter provides the best flavor for these muffins. However, you can use an equal amount of any type of neutral oil (like vegetable oil) in its place if that's all you have on hand.
- Sugar– Just 1/2 cup to sweeten our muffins ever so slightly.
- Egg– Just one large egg is needed!
- Vanilla– Vanilla is a flavor enhancer, so don't leave it out!
- Milk– This helps keep the crumb nice and tender. You can replace it with a non-dairy alternative!
- Sour Cream– This key ingredient helps keep the muffins moist and tender. You can, however, replace it with an equal amount of Greek yogurt.
Greek Yogurt vs. Sour Cream
The main difference between yogurt and sour cream is thickness and fat percentage. Greek yogurt is thinner and often has a tangier taste than sour cream. Furthermore, yogurts have significantly lower fat content, which *can* alter the consistency of your results. Because of these differences, baked goods made with yogurt will be tangier and slightly less tender than those made with sour cream.
- All-Purpose Flour– Just a little over 1 cup is needed!
- Fine Sea Salt– The salt helps balance the sugar.
- Baking Soda + Baking Powder– Our leavening agents to help make sky-high muffin tops.
- Mini Chocolate Chips– I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer.
How To Make Chocolate Chip Muffins
Serving and Storage
Serving: These small batch chocolate chip muffins need about 10-15 minutes to cool down; otherwise, you'll burn your tongue on the melty chocolate chips. You can serve them warm or at room temperature.
Storage: Leftover muffins should be stored in an airtight container and kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze baked & cooled muffins for up to 2 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired!
Tips for Making the Best Muffins
Here are a few tips for making the best muffins possible:
- Don’t overmix your batter. Overmixing causes the muffins to get tough and rubbery, which nobody wants. Mix until everything is *just* combined (a few flour streaks are okay, honestly).
- Use a spring-loaded scoop to fill the muffin tins. You'll need to fill each one with 4½-5 tablespoons of batter. Anything less will result in squat muffins.
- Bake muffins in a greased muffin tin or with paper liners to ensure your muffins come out of the pan in one piece.
- Don’t overbake your muffins. Bake them just until a tester inserted in the middle comes out clean or with a few moist crumbs.
Troubleshooting and FAQ
Can I double this recipe?
Yes! You can double the recipe and bake it in a standard 12-cup muffin pan; the bake time will be about the same! You can adjust the 'servings' slider from 6 to 12 to get the proper metric measurements.
How can you tell when the muffins are done baking?
A toothpick is your best friend when testing muffins for doneness. You’ll want to remove these chocolate chip muffins from the oven when your toothpick can be inserted into the center and come out clean or with a few moist crumbs. Let them cool for 10 minutes in the pan before removing them to a wire rack to cool completely.
Watch How to Make These Small Batch Chocolate Chip Muffins:
Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! However, looking at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to volume measures!
Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you make these Small Batch Chocolate Chip Muffins! Happy baking!
Small Batch Chocolate Chip Muffins with Sour Cream
- 56 g unsalted butter melted
- 100 g granulated sugar
- 1 large egg (≈ 50g)
- 2 teaspoon vanilla extract
- 90 g sour cream
- 30 g milk
- 140 g all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 135 g mini chocolate chips
- turbinado sugar (optional)
- Preheat the oven to 425°F (220°C). Spray a 6-cup muffin pan with nonstick spray or line it with cupcake liners, then set it aside.
- In a large bowl, whisk together the butter, sugar, egg, vanilla, sour cream, and milk until well combined.
- Add the flour, baking powder, baking soda, salt, and mini chocolate chips and fold together gently until just combined.
- Spoon the batter into the prepared muffin pan, filling each cup to the top; you’ll use 4½ tablespoons of batter per cup. Sprinkle the tops with turbinado sugar, if using.
- Bake the muffins for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C), and bake them for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes in the pan before removing them to a wire rack to cool completely.