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.
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.