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Chocolate Chip Muffin For One

A big bakery style chocolate chip muffin recipe that's easy to make and perfect if you're cooking for one! Filled with chocolate chips, this buttery chocolate chip muffin makes the perfect breakfast treat or a snack.

A chocolate chip muffin in a ramekin next to a yellow dish filled with chocolate chips and a small glass of milk

When my youngest daughter was growing up, she loved chocolate chip muffins. On our weekly trips to our local grocery, we'd always pick up a tray of bakery-style assorted muffins to bring home. While my other kids enjoyed every type of muffin in the package, my daughter always wanted the chocolate chip muffins to be hers alone.

I have quite a few single serving muffin recipes here on One Dish Kitchen and for quite some time, I've wanted to create a single serving chocolate chip muffin recipe. After quite a few tries, I'm excited to finally have a perfect giant bakery-style one to share.

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Why This Recipe Works

  • This recipe is totally reminiscent of the muffins my daughter loved. It's a big muffin and resembles the size of one you might see in the display case of a bakery.
  • This is not your typical "muffin tin" muffin, it's even bigger and you might even want to eat it out of the dish with a spoon.
  • It's also delicate and buttery with a tender crumb. Although the muffin is filled with chocolate chips, the muffin itself isn't overly sweet.
  • This muffin recipe yields the perfect amount for one or two people.
A chocolate chip muffin in a ramekin next to a yellow dish filled with chocolate chips and a small glass of milk

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

the ingredients needed to make a chocolate chip muffin labeled on a table.

Ingredient Notes

  • Flour: Use all-purpose or plain flour.
  • Baking powder: This helps the muffin rise.
  • Salt and vanilla extract: For flavor.
  • Butter: Use melted butter for a soft texture and amazing butter flavor.
  • Sugar: I use white granulated sugar.
  • Egg yolk: To give the muffin structure.
  • Milk: Adds moisture and lightens up the crumb. You may use any percentage milk (skim, 1%, 2%, or whole) or almond milk.
  • Chocolate chips: You'll definitely need chocolate chips for a chocolate chip muffin!

How To Make This Recipe

  1. In a small bowl, mix together flour, baking powder, and salt.
  2. In a separate medium-sized bowl, stir together melted butter and sugar. Add egg yolk, vanilla, and milk and whisk until completely blended. Stir wet ingredients into dry ingredients, gently fold in chocolate chips and pour into a buttered 10-ounce ramekin.
  3. Bake for 15 minutes or until top is golden and center is completely cooked.
A spoonful of a chocolate chip muffin from a ramekin

Expert Tips

  • Start with room temperature ingredients.
  • Check the expiration date of your baking powder. If the baking powder is old it will prevent the muffin from properly rising and will be dense and flat. This is important because you want your muffin to be fluffy and round.
  • Don't overmix the batter. If you mix the batter too much it can create a very dense muffin. Stir only until the flour has disappeared and don't worry about leaving lumps. Lumps are okay.
  • Slide a baking sheet under the ramekin before baking. This will help with cleanup in case there is an overflow.
  • Be careful not to overbake your muffin. Overbaking will result in a dry muffin with a very dark surface. Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.
  • Enjoy the muffin fresh.

Frequently Asked Questions

How Do I Store A Chocolate Chip Muffin?

Cover the chocolate chip muffin tightly with plastic wrap or place in an airtight container. It will stay fresh for 3-4 days at room temperature.

Can This Muffin Be Frozen?

Yes, muffins can be frozen. Cool first and wrap the muffin well. Then, place in an airtight container. It will keep well for up to 3 months.

What Size Ramekin Should I Use?

For this and for other muffin recipes, we use a 10-ounce ramekin which measures 4-inches in diameter and is approximately 1 3/4-inches tall.
If you have ramekins or oven safe dishes that are smaller than 10-ounces, divide the batter between them and follow the recipe baking time.
Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

A spoonful of a chocolate chip muffin from a ramekin

What To Do With The Leftover Egg White

You’ll only use an egg yolk in this chocolate chip muffin recipe but please don’t throw out the egg white. Instead consider using it in these single serving and small batch recipes:

Other Single Serving Muffin Recipes

Other Recipes Using Chocolate Chips

If you’ve tried this 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 | one dish kitchen

Chocolate Chip Muffin For One

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 10 minutes
Total Time: 35 minutes
Course: Breakfast/Dessert
Cuisine: American
Keywords: chocolate, muffin
Servings: 1 person
Calories: 869kcal
Author: Joanie Zisk

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons butter melted
  • 3 tablespoons sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons milk  (you may use any percentage milk or almond milk)
  • 1/4 cup chocolate chips

Instructions

  • Heat oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together flour, baking powder, and salt.
  • In a separate medium-sized bowl, stir together melted butter and sugar. Add egg yolk, vanilla, and mik and whisk until blended. Stir wet ingredients into dry ingredients, gently fold in chocolate chips and pour into a buttered 10-ounce ramekin.
  • Bake for 15 minutes or until top is golden and center is completely cooked.
  • Remove ramekin from oven and place on a rack to cool slightly.
  • Best if enjoyed warm.

Notes

Expert Tips
  • Start with room temperature ingredients.
  • Check the expiration date of your baking powder. If the baking powder is old it will prevent the muffin from properly rising and will be dense and flat. This is important because you want your muffin to be fluffy and round.
  • Don't overmix the batter. If you mix the batter too much it can create a very dense muffin. Stir only until the flour has disappeared and don't worry about leaving lumps. Lumps are okay.
  • Slide a baking sheet under the ramekin before baking. This will help with cleanup in case there is an overflow.
  • Be careful not to overbake your muffin. Overbaking will result in a dry muffin with a very dark surface. Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.
  • Enjoy the muffin fresh.

Nutrition

Serving: 1serving | Calories: 869kcal | Carbohydrates: 118g | Protein: 14g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 253mg | Sodium: 265mg | Potassium: 160mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1168IU | Calcium: 147mg | Iron: 4mg

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.

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14 thoughts on “Chocolate Chip Muffin For One”

  1. 5 stars
    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.

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