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Small Batch Chocolate Chip Muffins

Bakery style chocolate chip muffins with a bite missing from one
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★★★★★

5 from 2 reviews

These small batch chocolate chip muffins are a great dessert to bring to gatherings with friends and family for breakfast or brunch.

Ingredients

Units Scale
  • 1 and 1/3 cups (170 g) all-purpose flour (spooned & leveled)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 4 Tablespoons (60 g) unsalted butter, softened to room temperature
  • 2 T (25 grams) canola oil
  • 1/3 cup (70 grams) granulated sugar
  • 2 T (20 grams) brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup (65g) full-fat sour cream or greek yogurt, at room temperature
  • 2 tablespoons (24 grams) full-fat milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (130g) mini semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 425°F. Generously grease and flour a standard 6-count muffin pan or line with muffin liners. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In the bowl of a stand mixer, cream together your sugars, vanilla extract, and butter on medium-high speed until well-incorporated, about 3 minutes. 
  4. Scrape down bowl before then adding oil and eggs. Mix together until combined. Follow up by adding sour cream (or Greek yogurt) and milk and mixing well. 
  5. Pour wet ingredients into bowl of dry ingredients. With a wooden or rubber spatula, fold together wet and dry ingredients until just combined.  Avoid over-mixing, as it can yield a more dense muffin. The batter will be thick. Fold in the chocolate chips.
  6. Distribute batter evenly into the pan, filling each muffin cup to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 12-15 more minutes. You’ll know they’re done when the tops are a light golden brown. Test doneness with a toothpick in the center of a muffin, and if it’s clean, remove the pan from the oven.
  7. Keep them in pan for about 10 minutes. Then let them come to room temperature on a cooling rack before storing in a container or serving immediately if desired. 

Notes

For any leftovers (hard to imagine you’ll have much of these, though 😉 ), they can last at room temperature for about 2-3 days or a week in the refrigerator. They also freeze well for 2-3 months. Thaw before serving.

Keywords: breakfast food, muffins, dessert, brunch food, chocolate chips, chocolate chip muffins

Find it online: https://susanbringsdessert.com/small-batch-chocolate-chip-muffins/