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This single serving chocolate chip muffin is soft, buttery, and filled with sweet chocolate chips. It’s easy to make, bakes right in a ramekin, and is perfect when you want a quick homemade treat.
Why You’ll Love This Recipe
- Quick and Easy: Made with simple ingredients and ready in minutes.
- Perfectly Portioned: Designed for one, so there’s no waste.
- Chocolate-Filled: Loaded with chocolate chips and just the right amount of sweetness.
This little chocolate chip muffin is one of my favorites to make when I want something warm and sweet without a lot of effort. It’s soft, buttery, and filled with melty chocolate chips in every bite. I love that it bakes right in a ramekin—no muffin pan needed—and it’s just the right size when you want a homemade treat without making a whole batch.
Looking for more bakery-style muffins? Try our Maple Walnut Muffin, Blueberry Muffin, and Apple Muffin recipes.
Featured Comment
“This was absolutely delicious. So easy to make and the perfect amount of sweetness from the chips.”
– Sue
Ingredients
If you have any ingredients leftover from this single chocolate chip muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: The base of the muffin, provides structure and softness.
- Baking Powder: Helps the muffin rise and gives it a light texture.
- Salt: Enhances flavor and balances the sweetness.
- Vanilla Extract: Adds warm, classic flavor that pairs well with chocolate.
- Melted Butter: Use salted butter for rich flavor and a tender crumb.
- Sugar: Sweetens the muffin without overpowering it.
- Egg Yolk: Adds richness and helps the muffin hold its shape. Save the egg white and use it in egg white recipes like mini Texas Sheet Cake, two vanilla cupcakes, or a small white cake.
- Milk: Adds moisture. Use any milk you like—skim, 1%, 2%, whole, or almond for dairy-free.
- Chocolate Chips: Key to a classic chocolate chip muffin. Use semisweet, dark, or white chocolate. Leftovers? Try them in our Chocolate Lava Cake, Chocolate Banana Bread, a Brookie, or Chocolate Scones.
Recipe Variations
Try one of these simple ways to change up your easy muffin recipe:
- Chocolate Chip & Walnut: Replace some of the chocolate chips with chopped walnuts or pecans for added crunch.
- Fruit & Chocolate: Stir in a tablespoon of dried cranberries or raisins for a touch of sweetness.
- Dark Chocolate: Use dark chocolate chips for a richer, more intense flavor.
How To Make One Chocolate Chip Muffin
In a small bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the melted butter and sugar, then add the egg yolk, vanilla, and milk, whisking until smooth. Stir the wet ingredients into the dry ingredients until just combined, then gently fold in the chocolate chips. Pour the batter into a buttered 10-ounce ramekin and bake at 375°F for 15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Expert Tips
- Use Room Temperature Ingredients: They mix more evenly and help create a smoother batter.
- Check Your Baking Powder: Make sure it’s fresh so the muffin rises properly.
- Don’t Overmix: Mix until just combined—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a baking sheet to catch any spills.
- Watch the Bake Time: Bake just until the center is set and a toothpick comes out clean or with a few moist crumbs.
Serving Suggestions
This chocolate chip muffin is great on its own or paired with other dishes for a more complete meal. Here are a few ideas:
Frequently Asked Questions
No, using the whole egg will add too much liquid and change the texture. Stick with just the yolk for the best result.
For single serving muffins, a 10-ounce ramekin is ideal. It should be 4 inches in diameter and about 1¾ inches tall.
Yes, this recipe can be doubled to make two muffins. Use two 10-ounce ramekins or one 5×5-inch baking dish.
If you have leftovers, cover the muffin and store it at room temperature for up to one day. For longer storage, refrigerate it for up to 3 days and reheat briefly in the microwave before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve chocolate chip muffin or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Chocolate Chip Muffin For One
Equipment
Ingredients
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons salted butter -melted
- 3 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 4 tablespoons milk
- ¼ cup chocolate chips
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla, and milk, and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the chocolate chips.
- Pour the batter into a buttered 10-ounce ramekin.
- Bake for 15 to 20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Best enjoyed warm.
Notes
- Use Room Temperature Ingredients: They mix more evenly and help create a smoother batter.
- Check Your Baking Powder: Make sure it’s fresh so the muffin rises properly.
- Don’t Overmix: Mix until just combined—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a baking sheet to catch any spills.
- Watch the Bake Time: Bake just until the center is set and a toothpick comes out clean or with a few moist crumbs.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If I double the recipe, would it turn out ok by using 1 whole egg instead of 2 egg yolks? With the price of eggs these days, I hate to waste any.
I recommend sticking with just the yolk, even if you double the recipe. Using the whole egg can change the texture of the muffins and make them less tender. We totally understand not wanting to waste eggs—if you’re looking for ways to use the leftover whites, we have several egg white recipes on our site you might enjoy – https://onedishkitchen.com/egg-white-recipes/