A Small Batch Recipe for Chocolate Chip Muffins (Makes 6 Muffins)

This is my favorite small batch version of chocolate chip muffins. With Greek Yogurt and whole milk, these are incredibly fluffy, moist, and delicious. This is a small batch recipe that makes six total Greek Yogurt Chocolate Chip Muffins, and comes together in less than 30 minutes.

I love using Greek yogurt for baking because it creates a tender, moist baked good with so much flavor. It also reacts with the baking soda in this recipe, which helps the muffins rise. I tested this recipe at a few different temperatures to achieve the giant “bakery style” muffin, but felt that it didn’t turn out the way I wanted. I like the temperature in this recipe because it still causes the muffins to rise, and evenly bakes each muffin.

Ingredients for Small Batch Chocolate Chip Muffins:

• 3/4 cup All-Purpose Flour
• 1/4 cup Granulated Sugar
• 1/2 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt)
• 1/3 cup Whole Milk
• 1/3 cup Full-Fat Greek Yogurt
• 1 Egg
• 1/2 tsp. Vanilla
• 1 1/2 tsp. Pure Maple Syrup
• 2 tbsp. Vegetable Oil
• 1/4 cup Mini Chocolate Chips (plus more for topping the muffins)
• Turbinado Sugar (for sprinkling on top of the muffins)

Important Ingredient Notes for these Small Batch Muffins:

• I tested this recipe with nonfat Greek Yogurt, and it does not provide the same texture as full-fat Greek Yogurt. The fat in the yogurt creates a softer texture in the muffin, and keeps it from sticking to the liners. It’s also more flavorful! If you don’t have full-fat Greek Yogurt, full-fat sour cream works great as a substitute.
• The vegetable oil in this recipe also prevents the muffins from sticking to the liners. I take an extra step and spray the liners with baking spray before filling them with batter, too. This helps the liners easily peel off of the muffins.
• Mini chocolate chips are my preference for this recipe, but you are welcome to use the standard size chocolate chips if preferred. If you prefer a fruit, such as blueberries, toss the berries in a tablespoon of flour before mixing them into the batter. The flour helps suspend them in the batter as they bake, so they don’t sink to the bottom the muffins. I tried this method with chocolate chips but didn’t see much of a difference.
• Turbinado sugar is a great sugar to sprinkle on top of baked goods to provide a crunchier texture and brown color. However, this ingredient isn’t crucial to the recipe.

I love that this recipe only makes six muffins. It’s a great recipe to make on Sunday night and have a quick breakfast available to you throughout the week. They also make great afternoon snacks (or dessert)!

How to Make Small Batch Greek Yogurt Chocolate Chip Muffins:

• Preheat the oven to 400 F. Line a muffin tin with six liners. If there are empty wells, fill them with water. Set the muffin tin aside.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

• Whisk in the milk, Greek Yogurt, vegetable oil, egg, vanilla, and maple syrup.

• Stir in the mini chocolate chips until just combined.

• Divide the batter between the prepared liners, filling each 3/4 full. Bake the muffins at 400 F for 5 minutes, then turn the heat down to 375 and continue baking for 8-10 minutes. Leave the oven door shut during the entire baking time.

• Remove the muffins from the oven, and gently insert a toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins are done. Allow them to rest in the muffin tin for 5 minutes, then transfer them to a wire baking rack to rest for another 5-10 minutes until cool enough to handle.

How long will these muffins keep?

These Greek Yogurt Chocolate Chip Muffins will keep for 3-4 days in an airtight container at room temperature. To prevent the muffins from getting soggy, line the container with paper towels so any excess moisture is absorbed.

These muffins will keep for up to 2 months in an airtight bag in the freezer, as well.

Other Small Batch Baked Goods:

• Small Batch Bourbon Chocolate Cupcakes
• Small Batch Soft + Chewy Chocolate Chip Cookies
• Small Batch Carrot Cake Cupcakes
• Mini Layered Carrot Cakes
• toffee crunch pudding cookies

If you make these muffins and love them, I would really appreciate a comment below! If you happen to post them on Instagram, be sure to tag me so I can see them, too. And as always, feel free to reach out to me directly if you have any questions!

xx Sara