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Craving a delicious yet simple treat just for yourself? Look no further than this single serving Chocolate Chip Muffin Recipe. This isn’t your average muffin—imagine a big, bakery-style creation that’s rich, buttery, and filled with luscious chocolate chips. Perfect for breakfast or a quick snack, this muffin is quick to make, requires minimal ingredients, and is tailored for one or two people. The balance of flavors is impeccable; while filled with chocolate chips, the muffin itself isn’t overwhelmingly sweet.
Looking for more big, bakery-style muffin recipes? You’ve got to try our Maple Walnut Muffin, loaded Blueberry Muffin, and Apple Muffin!
Why You’ll Love This Chocolate Chip Muffin Recipe
- Simple: Just a few common ingredients and you’re good to go!
- Quick: This muffin takes no time to whip up—perfect for busy mornings.
- Versatile: Ideal for both breakfast and snack times.
- Tailored: Specially designed for single servings or small batches.
- Flavorful: Filled with chocolate chips, yet balanced enough not to be overly sweet.
Ingredients
- Flour: The ideal base for a fluffy muffin.
- Baking powder: Essential for making your muffin rise, giving it that perfect, airy texture.
- Salt: A pinch balances the sweetness and enhances the overall flavor.
- Vanilla Extract: Adds that classic, aromatic sweetness that complements the chocolate chips.
- Melted Butter: Choose salted, melted butter for a rich, buttery texture and flavor.
- Sugar: Contributes to the sweetness without overpowering
- Egg yolk: Provides structure and stability, making your muffin both soft and firm. Hang on the leftover egg white and use it in one of our egg white recipes like a mini Texas Sheet Cake, two vanilla cupcakes, or a small White Cake.
- Milk: Adds the necessary moisture and lightens the crumb. You have flexibility here; opt for skim, 1%, 2%, or whole milk, or even almond milk for a dairy-free version.
- Chocolate chips: An absolute must for an iconic chocolate chip muffin! You can also explore variations like dark chocolate or white chocolate chips. If you’ve got leftover chocolate chips, consider using them in a single serving Chocolate Lava Cake, Chocolate Banana Bread, a Brookie, and a small batch of Chocolate Scones.
This section provides a quick rundown of the ingredients used in this Chocolate Chip Muffin recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
Recipe Variations
Who says you can’t play around with a classic? Here are some fun twists on this beloved recipe.
- Nutty Delight: Swap out some of the chocolate chips for chopped nuts like walnuts or pecans for a crunchier texture.
- Fruit Fusion: Add in a tablespoon of dried cranberries or raisins along with the chocolate chips for a fruity kick.
- Dark Chocolate: Swap the chocolate chips for dark chocolate for a richer experience.
How To Make A Chocolate Chip Muffin
- 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 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.
- Bake for 15 minutes or until top is golden and center is completely cooked.
Expert Tips
- Use Room Temperature Ingredients: Starting with ingredients at room temperature ensures even mixing and a smoother batter.
- Check Baking Powder Expiration: Ensure your baking powder is fresh for a fluffy, well-risen muffin. Old baking powder leads to flat, dense results.
- Avoid Overmixing: Stir the batter just until the flour is incorporated. Overmixing results in a heavy, dense muffin. A few lumps are perfectly fine.
- Use a Baking Sheet Under Ramekin: Place a baking sheet beneath your ramekin to catch any overflow, making cleanup easier.
- Monitor Baking Time: Overbaking leads to dry, dark muffins. Bake until a skewer or knife tip inserted into the center comes out clean or with minimal crumbs.
- Savor Freshly Baked: For optimal flavor and texture, enjoy your muffin while it’s fresh out of the oven.
Serving Suggestions
Sometimes, it’s all about how you serve it. Here are some ideas to elevate your single serving muffin
- Pair with Coffee: A classic combo; a black coffee cuts through the sweetness.
- Add Ice Cream: For an indulgent dessert, add a scoop of vanilla ice cream.
- Yogurt & Fresh Fruits: To keep it light, pair with Greek yogurt and some seasonal fruits.
Frequently Asked Questions
Keep your chocolate chip muffin fresh by sealing it in plastic wrap or storing it in an airtight container. It’ll maintain its quality for 3-4 days when stored at room temperature.
Absolutely, you can freeze this muffin for later enjoyment. Just let it cool completely, wrap it securely, and store it in an airtight container. It will keep its taste and texture for up to 3 months.
For single serving muffins, a 10-ounce ramekin works best. It should have a 4-inch diameter and be about 1 3/4-inches tall. If you’re working with smaller oven-safe dishes, simply divide the batter evenly and stick to the original baking time.
To determine the size of an unmarked ramekin, fill it with water and then pour the water into a measuring cup. This will give you an accurate volume measurement.
For more details on appropriate cookware for single-serving recipes, feel free to check out our FAQ section.
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 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 (you may use any percentage milk or almond milk)
- ¼ 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
- Use Room Temperature Ingredients: Starting with ingredients at room temperature ensures even mixing and a smoother batter.
- Check Baking Powder Expiration: Ensure your baking powder is fresh for a fluffy, well-risen muffin. Old baking powder leads to flat, dense results.
- Avoid Overmixing: Stir the batter just until the flour is incorporated. Overmixing results in a heavy, dense muffin. A few lumps are perfectly fine.
- Use a Baking Sheet Under Ramekin: Place a baking sheet beneath your ramekin to catch any overflow, making cleanup easier.
- Monitor Baking Time: Overbaking leads to dry, dark muffins. Bake until a skewer or knife tip inserted into the center comes out clean or with minimal crumbs.
- Savor Freshly Baked: For optimal flavor and texture, enjoy your muffin while it’s fresh out of the oven.
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!