Hey guys! I’m starting off the new year with another small-batch recipe- this time we’re going for some perfect Small-Batch Chocolate Chip Muffins that are insanely easy and delicious.

This recipe makes just 6 muffins, and you mix the whole thing by hand. Now that we’re settling back into our normal post-holiday routines, I think it’s time to focus in on easy bakes that don’t fill our kitchens with 25 servings at a time, so let’s get to it!

How to Make Small Batch Chocolate Chip Muffins

These muffins come together really quickly, and they’re super easy to make. The ingredients are super simple here- here’s everything that you’ll need for this recipe:

We’re starting by just mixing together all the dry ingredients, and stirring in all the wet ingredients. Before everything is completely combined, we’re adding in the chocolate chips. I love mini chips for this recipe, but you can use regular as well if you prefer! You want to make sure the chips get coated in a little flour as they are being mixed in.

Then we’re covering the batter and letting it rest for about 30 minutes. This allows the baking powder to really get busy, and it creates those tall, domed, muffin tops that we all know and love. Don’t skip this step, I promise it’s worth it!

I like to sprinkle the tops with more mini chips, and some granulated sugar, which creates a lightly crisp topping for the muffins. And then it’s off to the oven!

That’s pretty much it- we’ve got a perfect 6 muffins in the end and I am obsessed with this recipe. It comes together so fast, and it’s a super flexible recipe. Don’t want chocolate chips? Add in some fresh berries instead! Hope you guys enjoy this one.

Tips & Tricks for Small-Batch Chocolate Chip Muffins

I love this recipe for Small-Batch Chocolate Chip Muffins because it’s super easy, but I have some tips and tricks to help you along the way!

• Do I have to use buttermilk? Buttermilk helps to make these muffins tender and yummy, but you can substitute any milk with just a small splash of white vinegar to make a total 1/3 cup.
• Why should I use mini chocolate chips? I just like that mini chips give you tiny chocolate bits running everywhere through the muffins- they distribute through the batter really well! You can also go for regular chips if you prefer though.
• Can I use something other than chocolate? Yes, feel free to add in some chopped fresh berries, nuts, or any kind of chocolate you prefer.
• Can I skip the resting period for the batter? Resting the batter is what gives you those tall domed tops for the muffins and I highly recommend that you do not skip this step. I think it really takes these to the next level!
• Don’t overmix the batter. Muffin batters just want to be folded together until there are no dry pockets of flour remaining, so be sure to just gently mix until it comes together for tender muffins.
• I’m at about 5,000 ft above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Small-Batch Chocolate Chip Muffins

Servings 6 muffins

Ingredients

• 1 cup flour
• 1/3 cup sugar plus more for sprinkling on top
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup buttermilk
• 3 tbs melted butter
• 1/2 tsp. vanilla extract
• 1 egg
• 1/2 cup mini chocolate chips plus more for sprinkling on top

Instructions

1. In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a small bowl, stir together the buttermilk, melted butter, vanilla extract, and the egg. Pour the wet ingredients into the dry.
2. Stir together for just a couple of turns. While there are still pockets of dry flour in the mixture, toss in your mini chocolate chips. Continue to stir together until no dry pockets remain, but do not over-mix.
3. Cover, and let the batter rest on your counter for 30 minutes. This will help everything come together before baking, and it also helps to ensure you get high-domed muffins.
4. Preheat your oven to 400 degrees. Spray your baking pan with baking spray- you want the spray to coat the top of the pan mostly to prevent overhang from sticking. Line with paper cups.

5. Once your batter has rested for a full 30 minutes, scoop evenly into your prepared pan. The muffin cups should be very full here, with the batter coming up almost the top of the cups, and you should end up with 6 muffins. Generously sprinkle the tops with more sugar and additional mini chips.

6. Bake for 16-20 minutes, or until the muffins are puffed, lightly golden brown, and a toothpick comes out with just a few crumbs on it. Once removed from the oven, use a butter knife to ensure that any overhanging parts don’t stick to the pan. Cool the muffins completely in the pan, and enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!