Go Back

Small Batch Chocolate Chip Muffins

This recipe yields six delicious chocolate chip muffins which are moist and fluffy. The muffin tops are crispy and loaded with gooey mini chocolate chips, so you may want to make an extra batch as these muffins won't last long.
Print Recipe Pin Recipe
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 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 incoporated
    1/4 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. 
Keyword Chocolate chip muffins, mini chocolate chips, Small batch chocolate chip muffins