Ridiculously Easy Homemade Chocolate Chip Muffins {a small batch recipe}

Prep time:
Cook time:
Total time:
Serves: 6


  • 1 cup (130 grams) flour
  • 3 tablespoons (35 grams) granulated sugar
  • ¼ teaspoon (1 gram) sea salt
  • 1 ½ teaspoons (7 grams) baking powder
  • 1 large egg
  • 2 tablespoons (28 grams) butter, melted
  • ½ teaspoon vanilla extract
  • ½ cup (120 ml) well-shaken buttermilk
  • ¾ cup chocolate chips


  1. Preheat your oven to 400F (200C). Line a 6-cup muffin tin with paper liners, or butter & flour the bottom and sides.
  2. Add the flour, sugar, salt, and baking powder to a clean deep bowl. In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork.
  3. Pour the buttermilk mixture over the flour mixture. Stir with a fork until just combined. Using a rubber spatula, fold in the chocolate chips.
  4. Evenly spoon into the prepared muffin tin.
  5. Bake until a deep golden brown, about 25 minutes. Remove from the oven. Set the tray on a wire rack, and allow muffins to cool at least 10 minutes before serving.
  6. MAKE AHEAD: Once baked, let muffins cool completely. Wrap them individually in plastic film, and store in a tightly sealed ziptop bag. Take muffins out the night before you plan to eat them, and let them thaw in the fridge overnight.