Let's Bake

Small Batch Chocolate Chip Muffins

Yield Makes 6 muffins 1x
Prep: 20 minutesCook: 18 minutesTotal: 38 minutes

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


  1. 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.
  2. In a large mixing bowl, add flour, sugar, baking powder and salt and whisk briefly.
  3. To a small bowl, add melted butter, vanilla, egg and buttermilk and whisk briefly just to break up the egg yolk.
  4. Make a well in the middle of your dry ingredients, add the wet ingredients. Very gently stir together by hand.
  5. Add chocolate chips. Then fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
  6. 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. 

Nutrition Information

Serving Size: 1 muffin Calories: 331 Sugar: 24.7 g Sodium: 128.1 mg Fat: 13.2 g Carbohydrates: 49.3 g Protein: 5.5 g Cholesterol: 54 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: MuffinsCuisine: Australian
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