These moist, moderately sweet small batch chocolate chip muffins come in 2 flavors: vanilla and chocolate. They are ready to enjoy in only 40 minutes.
My son loves sweet snacks, especially chocolate. He always asks for these chocolate muffins or banana muffins with chocolate chunks.
Recently, I started making smaller batches of sweets. Because if we bake too many, I end up eating them the next day while everyone is at school or work.
This small batch chocolate chip muffins recipe yields 6 standard size muffins.
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Why you will love this recipe
- this small batch of muffins recipe is a perfect treat without leftovers.
- muffins come together in under 40 minutes with only a few dirty bowls at the end.
- they c can be made in 2 flavors- vanilla chocolate chip and double chocolate.
Ingredients
Below you can find the image and the list of all exact ingredients I used to make these 6 chocolate chip muffins.
See the recipe card for ingredient quantities.
- Flour: I used all-purpose organic unbleached flour. I try to use this flour in all my recipes instead of white flour.
- Baking Powder and Baking Soda: for texture and rise.
- Salt: to balance the sweetness and brings up flavors.
- 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 or even sour cream.
- Agave Nectar: I used organic agave nectar as the main sweetener for this small batch muffins recipe.
- Olive Oil: you can also use any other neutral vegetable oil.
- Milk: I used 2% milk at room temperature. Plant will work great too in this recipe.
- Vanilla Extract: vanilla extract will add some nice 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 6 chocolate chip muffins
Now, it is time to get all the ingredients on your counter, prepare the muffin pan and preheat the oven to 375°F, because this recipe comes together fast. Below are the detailed step-by-step instructions with images.
Mix Dry Ingredients: In the first medium bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
Mix Wet Ingredients: In the second medium bowl, add egg, yogurt, agave nectar, olive oil, milk, and vanilla. Using a whisk, mix everything well until combined.
Combine: Now, pour the wet ingredients into dry. Using your spatula, mix until just combined. Do not overmix it. Fold in chocolate chips. I keep about 20 pieces aside for topping.
3 Vanilla Muffins: Using an ice cream spoon or a tablespoon, fill in only 3 muffin cups with the batter (about ¾).
Add Cocoa Powder: Add powdered cocoa to the rest of the batter. Mix quickly until combined.
3 Double Chocolate muffins: Fill in the rest of the muffins cups with chocolate batter. Now, distribute those 20 chocolate chips over the muffin tops. This will make muffins look even more chocolate.
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 rack or plate. Enjoy warm or cold.
Top Tip
Make sure to bring all refrigerated ingredients to room temperature for the best muffin texture. Just them out 30 minutes before starting making the muffins.
Storing
On the counter: when the muffins are completely cooled down, transfer them to an airtight container with some paper towel at the bottom. Store at room temperature for about 2 days.
In the fridge: when fully cool down, transfer these muffins to a storage bag and keep them in the fridge for about 5 days.
In the freezer: freeze these muffins in a freezer-safe storage bag for about 2 months.
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📖 Recipe
Small Batch Chocolate Chip Muffins
Equipment
- 2 medium mixing bowls
- 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
- ¼ cup Greek yogurt
- 3 Tablespoons agave nectar
- 1 egg
- 2 Tablespoons olive oil
- 3 Tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips or more by taste
- 20 extra chocolate chips for the topping
- 1 teaspoon cocoa powder
Instructions
- Preheat oven to 375°. Place 6 muffin liners in a muffin pan. In a mixing bowl, add flour, baking soda, baking powder and salt. Mix them to combine.⅔ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
- In a second mixing bowl, add all wet ingredients. Using a whisk, mix all wet ingredients well until one consistency.¼ cup Greek yogurt, 3 Tablespoons agave nectar, 1 egg, 2 Tablespoons olive oil, 3 Tablespoons milk, ½ teaspoon vanilla extract
- Pour wet ingredients into dry. Using a spatula, mix until just combined. Fold in ¼ cup of chocolate chips.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.
- Add cocoa powder to the remaining batter. Mix with the spatula to incorporate.1 teaspoon cocoa powder
- Fill the rest 3 muffin cups with chocolate batter. Distribute the remaining chocolate chips over the muffins top, pressing them gently into batter.20 extra chocolate chips for the topping
- Bake for 17-20 minutes 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 or a plate. Enjoy!
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