Small Batch Chocolate Chip Muffins
These small batch chocolate chip muffins are fluffy, moist, and loaded with melty chocolate chips. Perfect when you just need six bakery-style muffins without the extras. Made with simple pantry staples (no buttermilk or sour cream needed!), this easy recipe uses oil for a soft, tender crumb and a high-heat baking trick for tall muffin tops. Great for a cozy school snack or quick breakfast.
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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