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Muffins in a muffin tin with one cut in half on top.
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5 from 6 votes

Small-batch Chocolate Chip Muffins

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 muffins
Calories 316kcal
Author Kristine Underwood

Ingredients

  • 1 cup flour (unbleached)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup butter (melted and cooled)
  • 1 egg
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt (may substitute sour cream)
  • 1/2 cup chocolate chips (mini)
  • extra sugar for sprinkling on top (optional)

Instructions

  • Preheat oven to 375 degrees and line 6 muffin cups or spray with nonstick spray.
  • In a medium bowl, melt butter and set aside to cool.
  • In a large bowl, whisk together the flour, baking soda, and sea salt.
  • Whisk the egg, sugar, and vanilla into the cooled butter until smooth.
  • Add Greek yogurt and stir until fully incorporate and light colored.
  • Add wet ingredients to the flour mixture and stir just a few times.
  • Pour in mini chocolate chips and fold in, finishing the mixing of the batter with a rubber spatula. Avoid over-mixing.
  • Scoop batter into lined muffin cups, filling almost to the top.
  • Sprinkle a little sugar on the top of each muffin.
  • Bake for 20 minutes, rotating the pan halfway through to ensure even baking.
  • Let muffins cool in the muffin 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.
Nutrition
Serving: 1 muffin | Calories: 316kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 144mg | Fiber: 2g | Sugar: 23g | Vitamin A: 285IU | Calcium: 38mg | Iron: 2mg