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

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 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


  • Preheat your oven to 400F (200C). Line a 6-cup muffin tin with paper liners, or butter & flour the bottom and sides.
  • 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.
  • Pour the buttermilk mixture over the flour mixture. Stir with a fork until just combined. Using a rubber spatula, fold in the chocolate chips.
  • Evenly spoon into the prepared muffin tin.
  • 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.
  • 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.