There’s something so nice about a recipe that only makes six muffins. Not twelve muffins you suddenly feel responsible for “using up” all week. Just six normal little chocolate chip muffins that disappear by tomorrow morning. Period.

I make these small-batch chocolate chip muffins for the mornings I want something homemade, but not “pull out three bowls and soften butter for an hour” and actually bake something homemade.

I love them because they’re quick, uncomplicated, and very forgiving (meaning, you can’t mess them up). The batter comes together fast, the tops get lightly golden and sparkly from the sugar, and the mini chocolate chips make them feel a little more bakery-style without requiring actual bakery-level effort (huge win).

Also, I know “small-batch muffins” may sound strange, but honestly? There are a lot of times where six muffins is exactly the right amount, haha.

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Why You’ll Love These Small-Batch Muffins

These muffins are soft, fluffy, buttery, and packed with mini chocolate chips without being overly sweet or cupcake-like. The Greek yogurt keeps them moist and tender, and the higher oven temperature helps give them those pretty rounded muffin tops that make them feel a little extra even though the recipe itself is extremely low drama.

They’re also fast (and really easy). No mixer, no fancy ingredients, no waiting around. One bowl, one pan, one spoon…that should do it.

Ingredient Notes

• The Greek yogurt is magic. It gives the muffins a soft, tender texture and keeps them from drying out. You can also use sour cream, it works really well too. But one or the other is necessary.
• I almost always use mini chocolate chips in these muffins. I find that they distribute better and give you chocolate in basically every bite, instead of one giant molten chocolate pocket in the center or along the top, haha. Honestly though, regular chocolate chips will totally work. I’ve tested both. And we survived.
• These muffins need both baking powder and baking soda. The combo creates a better rise and softer texture than just using baking soda alone. The tops bake up prettier too, which feels really important when you’re photographing muffins at 10 a.m. while holding coffee (it’s me).

Step-By-Step Instructions

1. Preheat the oven to 425°F and line 6 muffin cups or lightly spray with nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted and cooled butter, egg, sugar, and vanilla extract until smooth and glossy.
4. Stir in the Greek yogurt (or sour cream) until fully combined and creamy.
5. Add the dry ingredients to the wet ingredients and stir gently just until partially combined.
6. Fold in the mini chocolate chips with a rubber spatula, finishing the mixing as you go. Be careful not to over-mix the batter.
7. Use a 4 tablespoon cookie scoop to fill 6 muffin cups.
8. Sprinkle the tops lightly with sugar, if desired (but it seems silly to skip this).
9. Bake for 5 minutes at 425˚, then reduce to 375˚ and bake for 13-15 more minutes, rotating the pan halfway through baking, until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe Tips & Notes

• Don’t over-mix the batter. Muffin batter should look slightly lumpy when you stop mixing.
• If your Greek yogurt is very thick, the batter may seem a little thicker than expected. That’s okay, they’ll bake up great.
• The sugar on top gives these a lightly crisp bakery-style top that I highly recommend.
• For tall bakery-style muffin tops, bake the muffins at 425°F for the first 5 minutes, then reduce the oven temperature to 375°F for the remaining bake time. The initial burst of heat helps the muffins rise quickly and dome nicely.
• Keep a close eye on these muffins towards the end of baking. They’re easy to over-bake and can get too brown on the top. Muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
• These muffins freeze surprisingly well. I often microwave one for about 20 seconds straight from the freezer and call that breakfast.

Muffin Pan

This sturdy 6-cup muffin pan is perfect for small-batch muffins and all the “I don’t need 12 of these” baking moments.

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Storage Recommendations

Store these muffins in an airtight container at room temperature for 3–4 days. They stay soft for several days thanks to the Greek yogurt.

You can also freeze them for up to 3 months. Let them cool completely first, then store in a freezer-safe bag or container. Reheat in the microwave for 15–20 seconds or let them thaw at room temperature before eating.

Small-Batch Chocolate Chip Muffins

By: Kristine Underwood

Soft, fluffy small-batch chocolate chip muffins made with Greek yogurt and mini chocolate chips. This easy recipe makes just 6 muffins with bakery-style tops and a tender crumb.

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 6 muffins

Calories 266 kcal

Equipment

• 6 cup muffin pan
• 4 tablespoon cookie scoop

Ingredients

• 1 cup flour (all-purpose, spooned and leveled)
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup unsalted butter (melted and slightly cooled)
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2 TBS milk (any kind)
• 1/4 cup Greek yogurt (may substitute sour cream)
• 1/4 cup mini chocolate chips
• Extra sugar for sprinkling on top (optional)

Instructions

• Preheat the oven to 425°F and line 6 muffin cups or lightly spray with nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, and sea salt.
  1 cup flour, 1 tsp baking powder, 1/4 tsp sea salt
• In a separate bowl, whisk together the melted and cooled butter abd sugar until smooth and glossy.
  1/4 cup unsalted butter, 1/2 cup sugar
• Add the egg, milk, vanilla extract, and Greek yogurt (or sour cream) and whisk until combined and creamy.
  1 egg, 1 tsp vanilla extract, 2 TBS milk, 1/4 cup Greek yogurt
• Add the dry ingredients to the wet ingredients and stir gently just until partially combined.
• Fold in the mini chocolate chips with a rubber spatula, finishing the mixing as you go. Be careful not to over-mix the batter.
  1/4 cup mini chocolate chips
• Use a 4 tablespoon cookie scoop to scoop the batter into 6 muffin cups.
• Sprinkle the tops lightly with sugar, if desired.
  Extra sugar for sprinkling on top
• Bake for muffins for 5 minutes at 425˚, then reduce to 375˚ and bake for 13-15 mintues. rotating the pan halfway through baking, until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
• Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Store muffins in an airtight container for 3–5 days or freeze for up to 3 months.

Notes

• Don’t over-mix the batter. Muffin batter should look slightly lumpy when you stop mixing.
• Don’t overfill the muffin cups, 4 tablespoons is the perfect amount. 
• If your Greek yogurt is very thick, the batter may seem a little thicker than expected. That’s okay.
• The sugar on top gives these a lightly crisp bakery-style top that I highly recommend.
• Bake at 425˚ for the first 5 minutes, then reduce to 375˚ degrees for the remainder of the baking time.
• Keep an eye on them towards the end of baking, so they don’t get too done. They lose their fluffy texture when they’re over-baked.
• These muffins freeze really well. Store them in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 1 muffinCalories: 266kcalCarbohydrates: 38gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 190mgPotassium: 55mgFiber: 1gSugar: 22gVitamin A: 299IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg