Small Batch Chocolate Chip Muffins
These bakery-style Small Batch Chocolate Chip Muffins, are incredibly moist and fluffy! Each muffin is loaded with gooey mini chocolate chips and are topped with crunchy turbinado sugar, so you may want to make an extra batch as these muffins won’t last long.
Small Batch: This recipe yields 6 bakery-style muffins which is perfect for a quick snack or breakfast.
Simple Ingredients: All the ingredients are pantry staples, which means you can have double chocolate muffins whenever you want.
Easy To Make: You don’t need any fancy equipment to make these bakery style muffins, just a whisk and bowl!
Ingredients
- Butter: I use regular unsalted butter but you can do 2 tablespoons of melted butter and 2 tablespoons of canola oil if you prefer a more moist muffin.
- Sugar: Granulated white sugar sweetens the muffin perfectly. I recommend not lowering the sugar content in this recipe as it will impact the overall structure of the muffin.
- Egg: 1 large egg at room temperature.
- Vanilla: Muffins need a splash of vanilla to tie in the flavours.
- Whole milk or Buttermilk: Whole milk will work but I prefer using buttermilk as the acidity creates a moist and tender crumb. You can make your buttermilk at home by combining 1 teaspoon of vinegar or apple cider vinegar with 1/2 cup whole milk.
- Sour cream: Use either 5% or 14% sour cream for extra moisture. If you don’t have sour cream, increase the total amount of buttermilk to 1/2 cup.
- Flour: all you need is 1 cup of all purpose flour.
- Baking powder + Baking soda: I chose to use two leavening agents to create a fluffy muffin with a large dome.
- Salt: A pinch of salt helps balance out the sugar.
- Chocolate chips: Use either mini or regular chocolate chips.
- Turbinado sugar: To make these real bakery worthy muffins, sprinkle some turbinado sugar on top for an extra crunch.
Step-By-Step Instructions
Step 1: Line a muffin tray with 6 liners and set aside. Combine all-purpose flour, baking powder and salt in a bowl. Whisk the dry ingredients and set aside. In a different bowl, whisk together melted butter and sugar.
Step 2: Add an egg, vanilla, sour cream and buttermilk to the bowl. Mix until everything is incorporated. Then add the dry ingredients to the bowl and fold the batter until everything is combined (Avoid overmixing-if a few streaks of flour remain in the batter it’s okay!).
Step 3: Cover the bowl with a kitchen cloth and allow the batter to rest for 15 minutes. While waiting for the batter, preheat the oven to 425℉ (218℃).
Step 4: Divide the batter equally into each tin and bake for 5 minutes. Without opening the oven, reduce the temperature of the oven to 350℉ (176℃) and bake for 15 to 18 minutes or until a toothpick comes out clean.
Expert Baking Tips
- Measure out your dry ingredients (especially the flour) on a weighing scale.
- Use room temperature ingredients
- Avoid overmixing the batter.
- Let the batter rest for 30 minutes to achieve bakery-style muffins.
- Line every second muffin tin as this allows the muffin to dome.
More Small Batch Muffin Recipes
Small Batch Chocolate Chip Muffins FAQ
How can I get high muffin domes?
If you want to make bakery-style muffins with a perfect dome, there are some key steps to follow. First, let the batter rest for around 15 minutes to activate the starches and thicken it up. When lining your muffin tray, make sure to leave a gap between each muffin insert to increase the surface area for the muffin to dome. During the baking process, you’ll need to use two different temperatures to achieve the desired result. Start with a high temperature to allow for a significant rise, and then switch to a lower temperature to ensure that the inside of the muffin bakes through without becoming too hard.
Yes! Just double up on each ingredient.
Yes! Just double up on each ingredient to make 12 muffins.
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Small Batch Chocolate Chip Muffins
Ingredients
- 1 cup + 1 tablespoon all-purpose flour (128 grams)
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream (room temperature)
- 1/2 cup buttermilk (room temperature)
- 1/3 cup mini chocolate chips + extra for topping
- 1 tablespoon turbinado sugar
Instructions
- Line a 12-cup muffin tray with only 6 liners. Leave a space between each liner to allow the muffin to rise higher. Set the tray aside.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.1 cup + 1 tablespoon all-purpose flour (128 grams), 1/2 tablespoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In another bowl, add the melted butter and sugar into a bowl. Whisk until combined. Then add an egg, vanilla, sour cream and buttermilk. Mix until everything is incoporated1/4 cup unsalted butter, 1/2 cup granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract, 2 tablespoons sour cream, 1/2 cup buttermilk
- Add the flour mixture to the bowl and gently fold the batter until combined. (Avoid overmixing- a few streaks of flour in the batter is fine). Add mini chocolate chips and fold.1/3 cup mini chocolate chips
- Cover the bowl with a kitchen cloth or plastic wrap and allow the batter to rest for 15 minutes. Preheat the oven to 425℉ (218℃).
- Evenly distribute the batter into 6 muffin tins. Sprinkle turbinado sugar and extra mini chocolate chips on top.1 tablespoon turbinado sugar
- Place the muffin tray into the oven and bake for 5 minutes, then lower the heat to 350℉ (176℃) for 15-18 minutes or until a toothpick comes out clean.
Notes
- Replace the sour cream by increasing the total amount of buttermilk to 1/2 cup
- To make your own buttermilk, combine 1/3 cup of whole milk with 1 teaspoon of vinegar.
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