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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.
Featured Comment
“This was absolutely delicious. So easy to make and the perfect amount of sweetness from the chips.”
– Sue
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 single maple walnut muffin, blueberry muffin for one, and apple mpple muffin for one.
Ingredients
If you have any ingredients leftover from this single chocolate chip muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Egg Yolk: Adds richness and helps the muffin hold its shape. Save the egg white and use it in egg white recipes like mini 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 small chocolate lava cake, chocolate banana bread for one, a single brookie, small batch chocolate scones, or small batch air fryer chocolate chip cookies.
See recipe card below for a full list of ingredients and measurements.
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.
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!