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A single chocolate chip muffin rises tall in the oven and comes out soft and buttery, with melted chocolate in every bite. It’s perfectly sized for one person.
Featured Comment
“This was absolutely delicious. So easy to make and the perfect amount of sweetness from the chips.”
– Sue
Quick Look
- Prep Time: 10 minutes
- Cook Time: 18 to 25 minutes
- Cool Time: 10 minutes
- Total Time: 38 to 45 minutes
- Equipment: 10-ounce ramekin
- Cook Method: Oven-baked
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Buttery and sweet, loaded with chocolate.
This chocolate chip muffin for one bakes up as big as the ones in a bakery case, and you don’t need a muffin pan to make it.
Why You’ll Love This Single Muffin Recipe
You get one warm chocolate chip muffin, baked from scratch, and no dozen more sitting on the counter. Every amount in the recipe is measured for a single muffin, so there’s nothing to halve or guess at. It’s made for one person.
I developed this single serve chocolate chip muffin recipe around one egg yolk. In my 35 years as a chef, I’ve found that a whole egg makes a muffin this size cakey, and the yolk alone keeps it tender and rich. Save the white for one of our egg white recipes.
The butter goes in melted, so the batter whisks together by hand with no mixer to pull out. Measure the flour carefully and you get a thick batter that holds the chocolate chips in place while the muffin bakes.
It’s one of my favorite ways to bake something sweet just for myself, and I think it’ll become one of yours too.
Looking for more single serving muffin recipes? Try my single serve blueberry muffin, apple muffin with pecan streusel, single lemon blueberry muffin, or small batch of banana muffins.
Ingredients
Every ingredient in this single serve muffin has a job to do. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
All-purpose flour: Flour gives the muffin its structure. Spoon it into your measuring cup and level it off with a knife, because scooping straight from the bag packs in extra flour and bakes up a dry, dense muffin. You can use the same amount of self-rising flour and leave out the baking powder and salt, since self-rising flour already has both mixed in, though the rise may be slightly different. For a gluten free chocolate chip muffin, use a 1:1 gluten-free flour blend.
Baking powder: Baking powder is what makes the muffin rise, so it needs to be fresh. To test it, stir ¼ teaspoon into ½ cup of hot tap water. If it bubbles right away, it’s good to use.
Salted butter: Butter gives the muffin its flavor and keeps it tender. Melt it, then let it cool for a minute before the egg yolk goes in so the yolk doesn’t start to cook. If you only have unsalted butter, add a pinch more salt.
Sugar: Granulated sugar sweetens the muffin and helps the top bake up golden.
Egg yolk: Use the yolk from one large egg. Eggs separate most easily cold from the fridge, when the yolk holds together. Cover the white and keep it in the refrigerator for scrambled eggs or use it in a small Texas sheet cake.
Milk: Milk moistens the flour and brings the batter together. I use whole milk, but any milk you have on hand works.
Salt and vanilla: A little salt balances the sugar, and vanilla extract flavors the batter.
Chocolate chips: The chocolate is the reason to make this muffin, so use chips you like eating straight from the bag. Dark chocolate chips give a richer, more intense flavor, mini chips spread more evenly through the batter, and stevia-sweetened chips work too. Use extra chips in a small batch of chocolate chip cookies or chocolate chip pancakes.
Recipe Variations
You can deepen the chocolate, change the topping, or bake two regular-size muffins with this single chocolate chip muffin recipe.
Single Serve Chocolate Muffin
To make a single serve chocolate muffin, replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder and keep the rest of the recipe the same. The cocoa turns the batter dark and gives you a double chocolate muffin, with chocolate in the muffin itself and in every chip. The cocoa also keeps the top from turning golden, so use a toothpick to check for doneness, starting at 18 minutes.
Chocolate Chip Streusel Muffin
For a chocolate chip streusel muffin, top the batter with the same streusel I use on my pumpkin coffee cake for one. Stir together 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, ½ teaspoon granulated sugar, and ¼ teaspoon ground cinnamon. Then work in 1 tablespoon softened salted butter with a fork until the mixture forms crumbs. Scatter the crumbs over the batter in the ramekin and bake until the streusel is golden and a toothpick in the center comes out clean. The streusel may need a few more minutes than the plain muffin, so start checking at 20 minutes.
Chocolate Chip Muffin With A Crunchy Sugar Top
For a chocolate chip muffin with a crunchy sugar top, sprinkle 1 teaspoon of coarse sugar, such as turbinado, evenly over the batter in the ramekin before it goes into the oven. The large crystals hold their shape as the muffin bakes and give the top a sweet crunch. Bake it the same way as the plain muffin.
Small Batch Chocolate Chip Muffins
To make small batch chocolate chip muffins, divide the batter between 2 lined or greased cups of a standard muffin tin. Bake at 400°F (200°C) for 15 to 18 minutes, until the tops are golden and a toothpick in the center comes out clean. The recipe makes 2 regular-size chocolate chip muffins in place of one big ramekin muffin.
How To Make One Chocolate Chip Muffin
This single serving chocolate chip muffin bakes at 400°F (200°C) for 18 to 25 minutes. See the recipe card below for ingredient amounts.
- Preheat the 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 flour mixture to the butter mixture and stir just until no dry flour shows. Gently fold in the chocolate chips.
- Butter a 10-ounce ramekin and spoon in the batter, spreading it evenly.
- Set the ramekin on a baking sheet and bake for 18 to 25 minutes, until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
- Let the muffin cool in the ramekin for 10 minutes before serving.
Expert Tips
Use a 10-ounce ramekin: The batter is measured for a 10-ounce ramekin. In a larger dish, it spreads out thinner, bakes faster, and won’t rise as high. In a smaller one, it needs more time in the oven.
Stir just until the flour disappears: Stop mixing as soon as no dry flour shows. Overmixing develops the gluten in the flour and bakes up a dense, tough muffin.
Let the egg yolk and milk warm up: Set the yolk and milk on the counter while the oven preheats. Room temperature ingredients mix evenly into the melted butter and give you a smoother batter.
Check your oven temperature: Ovens often run hotter or cooler than the dial says, and a single muffin shows the difference quickly. Use an oven thermometer, start checking at 18 minutes, and if the center is still wet, give it a few more minutes before testing again.
Troubleshooting
Here’s how to get a single serve chocolate chip muffin that bakes up tall and tender every time.
Why Did My Chocolate Chips Sink To The Bottom?
Chocolate chips sink to the bottom of a muffin when the batter is too thin to hold them up while it bakes. A thin batter usually comes from too little flour, so spoon the flour into your measuring cup and level it off to get a thick batter that keeps the chips in place. You can also toss the chips in a spoonful of the measured flour before folding them in.
Why Is My Chocolate Chip Muffin Raw In The Middle?
A chocolate chip muffin stays wet in the center when it hasn’t baked long enough for the middle to set. Return it to the oven for 5 minutes, then test the center again with a toothpick. If the top is already dark, lay a piece of foil loosely over the ramekin first. An oven that runs cool can slow the bake, so check yours with an oven thermometer next time.
Why Didn’t My Chocolate Chip Muffin Rise?
A chocolate chip muffin won’t rise when the baking powder has lost its strength or the batter goes into a dish that’s too large. To test your baking powder, stir ¼ teaspoon into ½ cup of hot tap water, and replace it if it doesn’t bubble right away. Bake the muffin in a 10-ounce ramekin, since a wider dish spreads the batter thin and it can’t climb as high.
Why Is My Chocolate Chip Muffin Dry?
A chocolate chip muffin turns out dry when it bakes too long or the batter has too much flour. Start checking at 18 minutes, and take it out as soon as a toothpick in the center comes out clean or with a few moist crumbs. Spoon and level the flour, because a packed cup adds enough extra to dry out a muffin this small.
Frequently Asked Questions
You can bake a muffin in a ramekin, and a 10-ounce ramekin is the right size for this chocolate chip muffin. Butter the inside, set the ramekin on a baking sheet, and bake until a toothpick in the center comes out clean.
This chocolate chip muffin needs only the egg yolk, because a whole egg adds enough extra liquid to change the texture and make the muffin less tender. Stick with yolks even when you double the recipe, and save the whites for scrambled eggs.
This recipe makes one muffin for one person, so to make chocolate chip muffins for two, double every ingredient, including the baking powder. Bake the batter in two 10-ounce ramekins for the same 18 to 25 minutes, or in one 5×5-inch baking dish.
A chocolate chip muffin keeps, covered, at room temperature for up to 1 day or in the refrigerator for up to 3 days. Warm it briefly in the microwave before serving.
You can add chopped walnuts or pecans to a chocolate chip muffin by swapping them in for part of the chocolate chips, which gives the muffin some crunch. For a fruit version, stir in 1 tablespoon of dried cranberries or raisins along with the chips.
A chocolate chip muffin freezes well for up to 2 months. Let it cool completely, wrap it tightly in plastic wrap, and place it in a freezer bag. Thaw it at room temperature, or warm it in the microwave for 20 to 30 seconds.
You can use oil instead of butter in this chocolate chip muffin by swapping the melted butter for the same amount of a neutral oil, like vegetable or canola. Add a pinch more salt, since the recipe calls for salted butter.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single serve muffin 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 please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 4 tablespoons milk (I use whole)
- ¼ cup chocolate chips
Instructions
- Preheat the 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 flour mixture to the butter mixture and stir just until no dry flour shows. Gently fold in the chocolate chips. The batter will be thick.
- Butter a 10-ounce ramekin and spoon in the batter, spreading it evenly.
- Set the ramekin on a rimmed baking sheet and bake at 400°F (200°C) for 18 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffin cool in the ramekin for 10 minutes before serving.
Notes
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.
Can I use 1/2 cup self rising flour instead of all purpose flour?
Yes, you can use 1/2 cup self-rising flour here. Just leave out the baking powder and salt the recipe calls for, since self-rising flour already has both mixed in. The amount of leavening in self-rising flour is set, so the rise may be slightly different from the original, but it will still bake up into a good muffin.
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/
This look delicous, I was just wondering if I would be able to bake it in an air fryer? And if so how long would it have to bake for? Thanks!
This recipe has not been tested in an air fryer because we don’t use one. I suggest referring to the manual that came with your air fryer to determine the baking time.
Buttery, fluffy, and scrumptious! Though it takes longer because it’s baked in the oven, it’s so worth it because the heat of the oven gives it the most heavenly crust.
I’m so happy you enjoyed the muffin. Thanks so much for your feedback!
This was absolutely delicious! Only problem I had was that the batter was a little runny and my chips sunk to the bottom! Any suggestions to correct? Thanks!
Thank you so much for your kind words! I’m thrilled you enjoyed the chocolate chip muffin. It sounds like the batter might have been a bit too thin, which can sometimes cause the chocolate chips to sink. This can happen if there’s a slight variation in measuring the ingredients.
To help prevent this in the future, double-check your measurements to ensure accuracy, especially with the flour. A slightly thicker batter will help keep those chocolate chips evenly distributed.
I hope this helps and thanks again for trying the recipe.
Love it
Your recipes never disappoint! Delicious! Thank you!
Can these be made Low Carb, using Almond Flour and Lily’s Stevia Sweetened Chocolate Chips? What are the changes that would be needed?
This recipe has not been tested with other types of flour but the stevia-sweetened chocolate chips should work just fine.
Terrific recipe. If you omit both the vanilla and the chocolate chips, but keep the rest of the ingredients as stated, you will have a plain muffin.
This makes a HUGE bakery-style muffin with crispy edges and moist golden insides generously dotted with chocolate. Mmmmmm! I am so glad it only makes one. These would be downright dangerously tempting if I had a dozen sitting around the house! My muffin was baked in a ceramic 10 oz ramekin and took 25 minutes in my oven.
I’m so glad you enjoyed it. Thank you so much for your feedback.
I need to combine two of these in one oven. Would the cook time be 30 min?
If I wanted to double the recipe, would that go for baking powder being doubled as well?
Bake both muffins for the same amount of time, 15-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. If you are doubling the recipe, double every ingredient.
This required much more cooking than the 15 minutes. I thought I had them cooked and I went to take one out only to discover it was super soupy inside. Once completed though, they were super yummy.
Hey,
I followed your recipe, but my muffin didn’t rise as much. It was like halve of the ramekin. What could have gone wrong?
There might be a couple of reasons as to why your muffin didn’t rise. What size ramekin did you use? I recommend using a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 3/4-inches tall. If you used a ramekin that was much larger, the muffin batter would be thinner and wouldn’t rise as high. Another reason could be that the baking powder you used might have lost its potency due to being past its prime or expired.
Is the nutritional info in US?
Yes, it is.
Please, can we have one meal recipes for microwave cooking too.
Joanie, why do so many of your bakery item recipes use just the egg yolk? What would be the effect of using the whole egg? Thank you.
Hi Michelle,
In many of our cookies and muffins, I don’t recommend using a whole egg. An entire egg can make the cookies, muffins or scones too cakey. Instead, we recommend using just the egg yolk and saving the egg white in the refrigerator to use in either scrambled eggs or in one of our recipes that call for just one egg white.
This was absolutely delicious. So easy to make and the perfect amount of sweetness from the chips.
Oh my. I KNOW I’ll be loving these! Choc chip cookies are sensational, but to have it in a super moist muffin form? YES PLEASE!
I absolutely love your single serve muffins!! Though I usually double the recipe and make two. We love to have a sweet treat every once in awhile and don’t want a dozen muffins sitting around!
Such a perfect breakfast treat for one! Can’t wait to try this recipe. 🙂
I love how I can make these muffins in a little ramekin 🙂 They’re so delicious and fluffy!
This chocolate chip muffin looks so moist and fluffy!!! Something I need to make more often in my house!