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–+ servings
Small batch chocolate chip muffins on a wooden board.

Small Batch Chocolate Chip Muffins (6 Muffins)

Nataliia
These 6 small batch chocolate chip muffins are soft, naturally sweet, and half vanilla, half double chocolate. Ready in under 40 minutes, loaded with chocolate chips and made in just one bowl!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6
Calories 247 kcal

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 extract
    ¼ 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 topping
    20 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!

Notes

Store the muffins at room temperature for up to 2 days, or refrigerate them for up to 7 days.
You can freeze the muffins for up to 3 months.

Nutrition

Serving: 6gCalories: 247kcalCarbohydrates: 21.4gProtein: 4.1gFat: 11.2gSaturated Fat: 4.4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gCholesterol: 35.4mgSodium: 66.2mgPotassium: 73mgFiber: 0.5gSugar: 15.6g
Keyword chocolate chip muffins, small batch chocolate chip muffins, small batch muffins
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