These small batch muffins are soft, fluffy and loaded with melty chocolate chips. This easy recipe makes 6 muffins, perfect when you do not want leftovers.
When I am in a rush or need a quick snack for my son's school, I make these small batch chocolate chips muffins. This recipe makes just 6 perfect muffins, loaded with chocolate chips, naturally sweetened with maple syrup, and mixed in one bowl. Optionally, I show you how you can divide the batter and make add cocoa powder to make 3 muffins double chocolate.
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Ingredients for 6 chocolate chip muffins
These muffins are made with just a few pantry staples. You'll find ingredients notes and substitutes below, plus the full measurements in the full recipe card at the end of this post.
- Flour: I used all-purpose unbleached flour.
- Baking Powder and Baking Soda: for texture and rise.
- Salt: you will need a little bit to balance the sweetness.
- Egg: one egg, at room temperature.
- Greek Yogurt: I used Fage plain 5% yogurt. Make sure to bring it to room temperature. You can use any full-fat or no-fat Greek yogurts. You can also use kefir or even sour cream.
- Maple syrup: I used pure maple syrup as the main sweetener for this small batch muffins recipe. You can also use honey or agave nectar.
- Olive Oil: I used light extra virgin olive oil for everyday cooking. You can use any other neutral vegetable oil.
- Milk: I used 2% milk. Plant-based will work great too in this recipe.
- Vanilla Extract: For flavor.
- Chocolate Chips: I used semi-sweet chocolate chips.
- Cocoa Powder: you will need just a little bit of plain cocoa powder to make the 3 double chocolate muffins. If making only vanilla chocolate chip ones, skip this ingredient.
How to make small batch chocolate chip muffins
In a large medium bowl, add egg, yogurt, maple syrup, olive oil, milk, and vanilla. Using a whisk, mix everything well until combined.
Add flour, baking soda, baking powder, and salt. Mix with the whisk until combined. A few lumps are OK.
Fold in chocolate chips. I keep about 20 pieces aside for topping.
To make 3 double chocolate muffins, simply divide the batter and stir in cocoa powder.
Pro tip: Fill 3 muffin tins about ¾ full and mix cocoa powder into the remaining batter, no extra bowl needed.
Bake muffins at 375F for about 17-20 minutes or until the toothpick comes out clean.
Bake: Place the muffin pan on the center rack of your oven. Bake at 375 f for 17-20 minutes or until the toothpick comes out clean.
Cool Down: Let the muffins cool down for 5 minutes before transferring them to the cooling rack or plate. Enjoy warm or cold.
Expert tips for the best muffin texture
- Do not overmix the batter, a few lumps are fine. Overmixing can make the muffins dense in stead of soft and fluffy.
- Measure maple syrup carefully and do not reduce its amount. Maple syrup keeps the muffins extra soft.
How to store
- On the counter: Once the muffins are completely cooled, transfer them to an airtight container. Store at room temperature for up to 2 days.
- In the fridge: After completely cooling, place the muffins in a storage bag and refrigerate for up to 5 days.
- In the freezer: Freeze the muffins in a freezer-safe bag for up to 2 months.
More muffins recipes
- Honey muffins
- ABC Muffins
- Banana chocolate chunk muffins
- Sour cream chocolate chip muffins
- Dairy-free blueberry muffins
📖 Recipe
Small Batch Chocolate Chip Muffins (6 Muffins)
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 Whisk
- 1 silicone or wooden spatula
Ingredients
- ⅔ cup all-purpose flour 90 grams
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- ¼ cup Greek yogurt
- 3 Tablespoons maple syrup
- 3 Tablespoons whole or 2% milk
- 2 Tablespoons olive oil
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips or more
- 20 extra chocolate chips for the topping
- 1 teaspoon (Optional) cocoa powder
Instructions
- Preheat oven to 375°. Place 6 muffin liners in a muffin pan.⅔ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
- In a large mixing bowl, add egg, Greek yogurt, maple syrup, milk, olive oil, and vanilla. Using a whisk, mix all wet ingredients well until well combined. 1 egg, ¼ cup Greek yogurt, 3 Tablespoons maple syrup, 3 Tablespoons whole or 2% milk, 2 Tablespoons olive oil, ½ teaspoon vanilla extract¼ cup Greek yogurt, 3 Tablespoons maple syrup, 2 Tablespoons olive oil, ½ teaspoon vanilla extract
- Add flour, baking soda, baking powder and salt to the bowl with wet ingredients. Whisk again until just combined. Do not over mix it.⅔ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt.¼ cup chocolate chips
- Fold int the chocolate chips into the batter. ¼ cup chocolate chips
- Using a spoon, fill three muffins cups with about 1.5 Tablespoons of batter in each. They should be little bit than half full. For 3 chocolate batter muffins: Fill only 3 muffin cups with the batter. Add cocoa powder to the remaining batter and mix. Fill the remaining muffin cups with chocolate batter. 1 teaspoon (Optional) cocoa powder
- Distribute the remaining chocolate chips over the muffins top, pressing them gently into the batter. 20 extra chocolate chips for the topping20 extra chocolate chips for the topping
- Bake for 17-20 minutes at 375℉ or until toothpick inserted in the center of the muffin comes out clean. Cool down for 5 minutes before transferring the muffins to the cooling rack. Enjoy!
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