Perfect Small Batch Chocolate Chip Muffins. Learn how to make just six soft and tender bakery-style muffins filled with chocolate chips. This is the latest recipe in our Small Batch series.
They’re here! They’re here!
Meet my Small Batch Chocolate Chip Muffins. They’re soft and sweet and filled with chocolate chips. And best of all, they have golden, crunchy, bakery-style muffin tops.
Just like my favourite Chocolate Chip Muffin recipe, this scaled down version is super quick and easy to make. They’re perfect for morning tea or an after school snack.
why you will love this recipe
- They’re quick and easy to make
- No electric mixer needed
- They’re soft and tender with bakery-style muffin tops
- It makes just SIX golden muffins
Hooray! We’re back with another scrumptious small batch recipe. This popular series started last year, when so many of us (myself included) were in lockdown.
Unable to celebrate in large gatherings but still wanting to satisfy our cravings, we turned to small batch baking. I started scaling down some of my tried and true favourites, like Chocolate Chip Cookies, Brownies and Chocolate Cake.
And then we turned our attention to muffins. First, we did Small Batch Double Chocolate Muffins (still one of my faves) and then Banana Muffins. But now it’s all about golden, moist, chocolate-filled Chocolate Chip Muffins.
We’ve taken everything we LOVE about muffins – think soft, cake-like centres, buttery crusts and domed muffin tops – and made it into just SIX perfect muffins filled to the brim with chocolate chips. You. Are. Welcome.
what you will need
- Plain flour: Or all purpose flour.
- Caster sugar: Or granulated sugar.
- Baking powder: This will help the muffins rise and get those lovely domed tops.
- Unsalted butter: Butter gives these muffins extra flavour (which I love), but if you prefer oil, you can use 60 ml (1/4 cup) of a flavourless oil (like vegetable oil or grapeseed oil).
- Vanilla extract: For a little extra flavour.
- Buttermilk: Buttermilk helps ensure a tender muffin due to its acidity. If you don’t have buttermilk readily available, you can make your own by adding 1 teaspoon white vinegar or fresh lemon juice to 80 ml (1/3 cup) whole or full fat milk.
- Chocolate chips: I used regular milk chocolate chips, but you can use any chocolate chips you like. White, milk, dark, peanut butter, butterscotch, Caramilk or even mini chocolate chips will work here.
tips for making perfect muffins
- Measure all your ingredients using a baking scale for best results. Using cups can be surprisingly inaccurate, and if you overmeasure your flour your muffins will be tough and dry.
- Don’t over-mix your muffin batter. Just gently fold the ingredients together by hand using a spatula until combined. Over-mixing will result in tough muffins – no thank you.
- Fill your muffin holes right to the top. We want our muffins to be big with large, domed tops. This recipe will make six bakery-style muffins so don’t be afraid to fill the muffin pan all the way.
- Don’t over-bake your muffins. You’ll know your muffins are ready when they’ve developed those crusty muffin tops. You can double check they’re done by inserting a skewer into the centre and seeing if it comes out clean (like you would with cake).
frequently asked questions
Save yourself the hassle, and make my regular Chocolate Chip Muffins instead.
Butter gives these muffins extra flavour, but if you prefer oil, you can use 60 ml (1/4 cup) of a flavourless oil (like vegetable oil or grapeseed oil).
Yes you can use this recipe to make 12 mini muffins if you prefer. Adjust the cooking time to 13-15 minutes.
Absolutely. I highly recommend freezing any leftovers muffins on the day they are made. You can then defrost them by microwaving them for 20 seconds or so and enjoying them warm.
more small batch recipes
Six perfect high top Chocolate Chip Muffins.
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 60 grams (1/4 cup) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 80 ml (1/3 cup) buttermilk
- 75 grams (1/2 cup) chocolate chips
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease six holes of a 6 or 12-hole muffin pan well with butter or spray lightly with oil.
- In a large mixing bowl, add flour, sugar, baking powder and salt and whisk briefly.
- To a small bowl, add melted butter, vanilla, egg and buttermilk and whisk briefly just to break up the egg yolk.
- Make a well in the middle of your dry ingredients, add the wet ingredients. Very gently stir together by hand.
- Add chocolate chips. Then fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out muffin batter into your prepared pan. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or until muffins are golden brown.
Butter: Butter gives these muffins extra flavour, but if you prefer oil, you can use 60 ml (1/4 cup) of a flavourless oil (like vegetable oil or grapeseed oil).
Buttermilk: You can make your own buttermilk by adding 1 teaspoon white vinegar or fresh lemon juice to 80 ml (1/3 cup) full fat or whole milk. OR you can add 1 tablespoon of Greek yogurt to a scant 1/3 cup of full fat or whole milk.
Chocolate chips: I used regular milk chocolate chips, but you can use any chocolate chips you like. White, milk, dark, peanut butter, butterscotch, Caramilk or mini chocolate chips.
Mini muffins: You can use this recipe to make 12 mini muffins if you prefer. Adjust the cooking time to 13-15 minutes.
Storage: Muffins are best eaten on the day they are made. Store muffins in an airtight container at room temperature and freeze leftovers for maximum freshness.