There’s nothing better than a moist, light, fluffy, easy-to-make muffin, paired with a mug of piping hot coffee, first thing in the morning, and these small batch chocolate chip muffins take the cake…er, muffins.
You’ll be able to make these homemade muffins in a jiff, thanks to the simple pantry ingredients you probably already have on hand. Plus, some yogurt for a beautifully tender crumb.
This small-batch recipe will be well-loved for mornings when you need just the right amount—the Goldilocks of muffins, you might say. With 8 perfectly sized muffins, there’s enough to share, or not, so grab your bowl and let’s get baking!
Let’s Make One Bowl Muffins!
Just like my banana chocolate chip muffins, this recipe is a one-bowl wonder, which is a game changer, especially in the morning. In that one bowl, combine the ingredients in this order for a light, fluffy, tender muffin texture, taking note of the folding process.
- Whisk together the wet ingredients and sugar until fully combined and pale in color.
- Weigh the flour into the bowl using a kitchen scale for fool-proof results; this will ensure you don’t have too much flour, which would result in a dry muffin. Sprinkle the remaining dry ingredients across the top.
- Begin to fold the dry ingredients into the wet ingredients very gently. A very important note from many recipe tests and muffin baking in general is not to overmix, so only do this until it’s partially combined. You definitely want to see lots of flour streaks at this point!
- Then, add in mini chocolate chips! Fold them in gently as well, until just combined into the batter.
- Using a large scoop is the easiest way to fill muffin tins. I recommend a #20 size because one large scoop is all you need! Fill the tins 3/4 or to the top. Sprinkle on additional mini chocolate chips if you like to be extra (be extra).
BECCA’S TIP: Let the batter rest for 10-15 minutes for an even higher rise!
- Bake the muffins at a higher temperature to start; you’ll set the oven to 400°F. This helps them develop a beautiful rise; then, the temp is lowered to 350°F to finish baking without burning the bottoms or sides. As I tested the recipe, I found this popular method worked flawlessly to keep the batter from sinking from the weight of the chocolate chips.
The Ultimate Way to Enjoy
When it comes to enjoying chocolate chip muffins, IMO the best way to do so is when they’re warm. There’s nothing better than a tender crumb and melty chocolate in every bite.
My taste tester said the ultimate experience is warm but with a slather of butter, so do with that what you will. But when it’s all said and done, there’s really no wrong way to enjoy them, whether it’s a slow morning at home with a vanilla latte or an on-the-go breakfast during busy mornings.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Moist Chocolate Chip Muffins with Yogurt (Small Batch)
Ingredients
- 4 Tablespoons unsalted butter mleted
- ¼ cup plain yogurt
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 125 g all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅛ teaspoon cinnamon
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 400°F (204°C). Line 8 muffin tins with liners or grease well.
- In a large bowl, whisk together the melted butter, yogurt, sugars, vanilla, and egg until smooth.4 Tablespoons unsalted butter, ¼ cup plain yogurt, ¼ cup brown sugar, ¼ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet until halfway combined (with some flour streaks remaining).125 g all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt, ⅛ teaspoon cinnamon
- Gently fold in the mini chocolate chips just until combined.¾ cup mini chocolate chips
- Scoop batter into muffin cups, approximately ¾ full, or nearly to the top. I use a #20 cookie scoop.
- Bake at 400°F for 6 minutes, then reduce oven temperature to 350°F and bake another 6-8 minutes, or until a toothpick comes out clean. A darker pan will cook more quickly. Let cool in the pan for a few minutes, then transfer to a wire rack.
Nutrition
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