This small batch bakery style chocolate chip muffin recipe yields just 6 super-domed muffins that are extra moist and filled with SO many chocolate chips. It only takes 20 minutes of prep time and a few simple ingredients for you to be gifted with the most perfect muffins ever!
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I apologize right now to all my other muffin recipes (looking at you, one bowl banana muffins and small batch lemon poppyseed muffins), but this recipe is KING. I know I wrote like yesterday that these lemon blueberry muffins were my favorite muffin recipe, but then I made these again and I think they have won my heart.
I'll probably change my mind in 10 minutes so maybe I am not the most reliable source but these muffins are amazing!! SUPER moist, loaded with melty chocolate chips, and are still so quick and easy to make. Plus small batch = no leftovers. You need to make these!
Ingredients
- Flour: All-purpose flour is best here.
- Sugar: A mix of white sugar and brown sugar creates the best flavor.
- Baking powder & baking soda: Creates tall muffins.
- Butter & oil: Butter adds flavor while oil adds moisture.
- Buttermilk or sour cream: An acidic dairy product makes these muffins extra moist. You can sub plain full-fat Greek yogurt if needed.
- Egg: Even though this recipe is small batch, you don't need to split an egg- 1 whole egg is sufficient.
- Vanilla, cinnamon, nutmeg, & salt: For flavor.
- Chocolate chips: I used mini chocolate chips but you can also use regular sized ones.
Step By Step Instructions
STEP 1: Whisk dry ingredients. In a medium bowl, whisk flour, sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg. Add 90g of the chocolate chips. Set aside.
STEP 2: Whisk wet ingredients. In a large bowl, whisk sour cream or buttermilk, oil, melted butter, egg, and vanilla until smooth.
STEP 3: Combine dry and wet ingredients. Pour the dry ingredients over the wet ingredients and fold until just combined. The batter will be very thick and lumpy, but don't over mix.
STEP 4: Rest batter. Set the batter aside for 10-15 minutes while the oven preheats. For even taller muffins, you can cover the batter and refrigerate it for up to a day or so before baking.
STEP 5: Scoop into muffin tins. Use a large cookie scoop to divide the batter between 6 muffin liners, filling all the way to the top. For even taller muffins, only line every other muffin tin instead of positioning the them next to each other.
STEP 6: Top with chocolate chips + coarse sugar. Top the muffins with the remaining 35g of chocolate chips, then sprinkle on some coarse sugar for crunch.
STEP 6: Bake. Start at 425°F (218°C) for 5 minutes, then lower the temperature to 350°F (177°C) for another 14-16 minutes, or until a toothpick comes out clean.
FAQ
Start at high oven temperature (425°F/218°C), line every other muffin tin, and rest the muffin batter before baking. For more information, read this article on how to make tall muffins.
Feel free to double this recipe to make a full batch of muffins.
For this recipe, using brown sugar, oil, and an acidic dairy product like sour cream or buttermilk creates ultra moist muffins.
Kitchen Equipment
More Muffin Recipes You'll Love
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintSmall Batch Bakery Style Chocolate Chip Muffins
This small batch bakery style chocolate chip muffin recipe yields just 6 super-domed, extra moist muffins loaded with gooey chocolate!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 muffins 1x
- Category: muffins, small batch
- Method: baking
- Cuisine: American
Ingredients
- 125 grams all-purpose flour
- 75 grams light brown sugar
- 50 grams granulated sugar
- 1 and ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 125 grams sour cream or buttermilk, at room temperature
- 35 grams vegetable or canola oil
- 35 grams unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 125 grams semi-sweet chocolate chips, divided
- Coarse sugar for topping, optional
Instructions
- Preheat oven to 425°F (218°C). Line a muffin pan with 6 paper liners, only lining every other muffin tin. Spacing them out helps the muffins rise higher. Set aside.
- In a medium bowl, whisk the flour, brown sugar, white sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the sour cream or buttermilk, oil, melted butter, egg, and vanilla.
- Add the dry ingredients to the wet ingredients. Once there are only a few more streaks of flour remaining, fold in 90g of the chocolate chips. Set aside the remaining chocolate chips for topping. Do not over mix the muffin batter- stop mixing when it just comes together. It should be very thick and lumpy.
- Allow the batter to rest for at least 10-15 minutes while the oven preheats, or cover it and refrigerate for up to a day or so for even taller muffins.
- Use a large cookie scoop to divide the batter between the 6 muffin tins, filling all the way to the top. Press on the reserved chocolate chips and sprinkle the tops with coarse sugar as desired.
- Bake at 425°F (218°C) for 5 minutes, then lower the oven temperature to 350°F (177°C) and continue baking for another 14-17 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5-10 minutes before serving.
Notes
- Quickly bring ingredients to room temp: Microwave the sour cream or buttermilk for 5-10 seconds. Place the egg in a bowl with warm water for 10 minutes.
- You can use full-fat plain Greek yogurt instead of sour cream or buttermilk if needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 423
- Sugar: 36.7 g
- Sodium: 130.4 mg
- Fat: 20.5 g
- Carbohydrates: 56.9 g
- Protein: 6.2 g
- Cholesterol: 50.8 mg
Keywords: small batch chocolate chip muffins, bakery style chocolate chip muffins, quick, easy, moist
Rota says
So good!
★★★★★
Kristy says
Taste and Texture are amazing. 10/10 recommend.
★★★★★
Talija Brunovskis says
So glad you enjoyed them!