Small Batch Chocolate Chip Muffins (Fluffy and Easy)

Name: Small Batch Chocolate Chip Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1¼ cups all-purpose flour, spooned and leveled; ¼ cup granulated sugar; 3 tbsp brown sugar, packed; 1¼ tsp baking powder; ¼ tsp salt; ½ cup milk, room temperature ((dairy-free alternatives work too)); ¼ cup vegetable oil; 1 large egg, room temperature; 1 tsp vanilla extract; ½ cup chocolate chips (mini or regular); 1-2 tbsp coarse sugar for topping ((optional but highly recommended!))

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If you’re craving fresh-from-the-oven muffins but don’t want a dozen leftovers, these small batch chocolate chip muffins are exactly what you need! This easy recipe makes just 6 standard-size muffins, perfect for a cozy weekend breakfast, quick school snack, or a sweet treat with a glass of cold milk.

This small batch chocolate chip muffin recipe comes together in minutes and is made with simple ingredients that you likely have on hand already like all-purpose flour, brown sugar, and vegetable oil. There’s no sour cream or Greek yogurt required, and you don’t need any special tools either! Just grab a large mixing bowl, a spoon, and your favorite muffin tin.

You’ll get fluffy muffins with melty chocolate chips and golden, bakery-style muffin tops, all without overthinking the process. Whether you’re baking for two or just want to satisfy a craving without a mountain of dishes, this is one of those delicious muffin recipes you’ll come back to again and again!

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How I Perfected These Small Batch Chocolate Chip Muffins

When I started working on this small batch chocolate chip muffin recipe, I knew I wanted just six muffins with a soft, fluffy center and tall, golden bakery-style tops.

A lot of recipes I have come across use buttermilk or sour cream, but I wanted something simpler that didn’t require a special trip to the store. This version skips the buttermilk but still gives you moist crumbs, tender texture, and rich flavor using pantry staples.

Recipe testing was honestly so much fun! My girls are always asking for muffins, so they were more than happy to help me “taste test” along the way.

I usually develop full-size batches when I’m working on a muffin recipe, so it was actually refreshing not to have dozens of extras hanging around the kitchen this time. The small batch recipe also made cleanup quicker and let us enjoy just the right amount of fresh muffins without waste.

I tested different combinations of oil, whole milk, and brown sugar until I landed on a version that baked up soft and fluffy without being too sweet or greasy. I also tried using melted butter, but I noticed that the muffins made with vegetable oil stayed lighter and more tender.

As for the rise, the trick was starting with a high oven temperature of 425°F for the first 5 minutes, then dropping it to 350°F. That gave me the perfect bakery-style muffin tops. And of course, I added a sprinkle of coarse sugar for that little sparkle and crunch on top.

After a few test runs (and plenty of chocolate-sticky smiles from my girls), this one is officially a keeper!

How to Make These Small Batch Chocolate Chip Muffins (Step-by-Step)

Follow along with these simple steps to make the best homemade chocolate chip muffins. This method gives the best results with minimal effort, using just a few basic ingredients.

Step 1: Preheat the oven and prep your muffin pan

Preheat your oven to 425°F. Line a muffin pan with 6 paper liners (or grease the muffin cups if you’re not using muffin liners). Starting with a hot oven helps create those beautiful bakery-style muffin tops.

Step 2: Whisk together the dry ingredients

In a large bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and brown sugar. Whisk well to break up any lumps and evenly distribute your leavening agent and sugars. This sets the stage for light, fluffy muffins.

all-purpose flour, baking powder, salt, granulated sugar, and brown sugar in a large mixing bowl

all-purpose flour, baking powder, salt, granulated sugar, and brown sugar whisked together in a large mixing bowl

Step 3: Mix the wet ingredients

In a separate bowl or large liquid measuring cup, whisk together the room temperature egg, milk, vegetable oil, and vanilla extract. Using room temperature ingredients helps the batter mix more smoothly for a tender muffin.

egg, milk, vegetable oil, and vanilla extract whisked together in a mixing bowl

Step 4: Combine to make the muffin batter

Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Use a silicone spatula or wooden spoon. Over-mixing can lead to tough muffins, and we want those soft, bakery-style muffins.

all-purpose flour, baking powder, salt, granulated sugar, and brown sugar in a bowl next to a bowl of egg, milk, vegetable oil, and vanilla extract

all-purpose flour, baking powder, salt, granulated sugar, and brown sugar, egg, milk, vegetable oil, and vanilla extract all mixed together in a large mixing bowl

Step 5: Fold in the chocolate chips

Gently stir in your semi-sweet chocolate chips (or mini chocolate chips if that’s your preference!). You can also try white chocolate or peanut butter chips for fun different flavors, but the classic combo is always a win.

semi-sweet chocolate chips folded into the mixture

Step 6: Fill the muffin cups

Use a cookie scoop to scoop the muffin batter evenly into your prepared muffin tin. You should get 6 standard size muffins, filled nearly to the top for a nice dome. Sprinkle with coarse sugar on top for that extra sparkle and crunch.

muffin tin with 6 spots filled nearly to the top and coarse sugar sprinkled on top

Step 7: Bake at a high temperature, then reduce

Bake for 5 minutes at 425°F (the high temperature helps with the bakery-style dome shape), then – without opening the door – lower the oven to 350°F and bake for another 18-20 minutes.

Step 8: Cool and enjoy

Let your muffins cool in the pan for 5 minutes, then move them to a wire rack. Enjoy warm or let them cool completely. Store leftovers in an airtight container at room temp for a day or two, or freeze for longer storage.

a small batch of 6 chocolate chip muffins sitting on a wire rack to cool

Helpful Tips for Fluffy, Bakery-Style Small Batch Chocolate Chip Muffins

Want sky-high, fluffy muffins every time? Here are a few tips to help your small batch chocolate chip muffins turn out just right.

1. Use room temperature ingredients

Bringing your egg and milk to room temperature helps everything mix together more smoothly, creating a uniform muffin batter and a better rise.

2. Spoon and level your flour

Too much all-purpose flour can lead to tough muffins. Use the spoon and level method.

3. Don’t over mix the batter

Over-mixing develops gluten, which can make muffins dense. Gently mix with a wooden spoon or silicone spatula until just combined. Lumpy batter is okay!

4. Use the high-temperature trick

Start baking at 425°F for 5 minutes, then lower to 350°F. This helps create those tall, bakery-style muffin tops without needing a giant muffin tin.

5. Add coarse sugar for sparkle

Sprinkling a little coarse sugar on top before baking gives that sweet, crunchy finish, just like your favorite bakery-style chocolate chip muffins.

6. Use a cookie scoop for even muffins

A large cookie scoop (or ice cream scoop) helps portion your muffin cups evenly so all six muffins bake up the same size and look extra professional!

7. Let them rest in the pan (but not too long)

Let your muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to finish cooling. This keeps the bottoms from getting soggy while letting the tops set.

Prep Time:5

Cook Time:25

Total Time:30

Ingredients

1¼ cups all-purpose flour, spooned and leveled
¼ cup granulated sugar
3 tbsp brown sugar, packed
1¼ tsp baking powder
¼ tsp salt
½ cup milk, room temperature (dairy-free alternatives work too)
¼ cup vegetable oil
1 large egg, room temperature
1 tsp vanilla extract
½ cup chocolate chips (mini or regular)
1-2 tbsp coarse sugar for topping (optional but highly recommended!)

Instructions

Preheat the oven to 425°F (220°C). Line a muffin pan with 6 paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients and stir with a wooden spoon or silicone spatula until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the muffin batter.
Use a cookie scoop to divide the batter evenly between the 6 muffin cups. The cups will be nearly full.
Sprinkle the tops with coarse sugar for that classic bakery-style sparkle (optional but delicious!).
Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with moist crumbs.
Let the muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze and thaw as needed.
You can use ¼ cup of melted butter in place of the oil if you prefer a slightly richer flavor. Just be sure it’s cooled slightly before mixing with the wet ingredients.
I love using semi-sweet chocolate chips for that classic muffin flavor, but feel free to use whatever you have—milk, dark, white chocolate, peanut butter chips or even a mix!

Servings: 6

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!