Last time, I posted a recipe for a single-serving ramekin blueberry muffin. Well, shortly after I made that recipe, I decided to try the same thing with a chocolate chip muffin. It was delicious, but it was also way heavier and definitely difficult to call a single serving. While you could still make it and split it with someone else, I decided to go one step further and turn it into individual muffins.
As it turns out, the recipe makes 4-6 muffins, depending on the size of the muffin cups you’re using. No wonder it wasn’t single-serving! That’s a lot of heavy chocolate, and delicious as it is, it was still a bit much.
You don’t actually need much to make a small batch of muffins to enjoy for a day or two, or share with someone else for a night’s dessert. Here’s how to do it!
Small-Batch Chocolate Chip Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
- 7 Tbsp Flour Half a cup minus a tablespoon, to make it easier.
- ½ Tsp Baking Powder
- 1½ Tbsp Cocoa Powder
- 2 Tbsp Butter Melted
- 2 Tbsp White Sugar
- 2 Tbsp Brown Sugar
- 1 Egg Yolk
- ½ Tsp Vanilla Extract
- 4 Tbsp Milk Room temperature
- ½ Cup Dark chocolate chips
Instructions
- Preheat your oven to 375℉. Prepare your muffin tins or grease a ramekin if you want to use that instead.
- In a bowl, combine the flour, cocoa powder, and baking powder.
- In another bowl, cream together the butter and sugar. Once combined, add in the egg yolk, vanilla, and milk, and well-combine them.
- Add the dry ingredients to the wet and mix until almost fully combined. Add in the chocolate chips and fold in to finish mixing.
- Pour your batter into your muffin cups or ramekin.
- If using ramekin, bake for about 40 minutes. If using muffin cups, bake for 18-19 minutes. In both cases, the toothpick test is a good way to check if it's done.