Small-Batch Chocolate Chip Muffins Made with Sour Cream

Small Batch Chocolate Chip Muffins

Small batch baking is something I focus on often, and these chocolate chip muffins are one of my favorites. They deliver tall, domed tops with a crackly, sugar-kissed finish and a moist, tender crumb full of mini chocolate chips. This straightforward recipe is quick to mix, requires just one bowl, and makes six muffins—perfect for a small household or when you want fresh muffins without leftovers.

Why You’ll Love These Muffins

• Simplicity. A true one-bowl recipe that you can make by hand—no mixer required.
• Balanced flavor. Sweet but not cloying, with bursts of chocolate in every bite.
• Great texture. Sour cream keeps the crumb moist and tender.
• Easy to scale. The recipe yields six muffins but doubles cleanly for a full 12-cup pan.

Ingredients and Substitutions

The ingredients are simple and pantry-friendly. Use the list below as written or swap in alternatives when needed.

• Butter – Provides the best flavor. You can substitute a neutral oil (vegetable or canola) in equal measure if needed.
• Sugar – 1/2 cup (about 100 g) for a lightly sweet muffin.
• Egg – One large egg binds the batter and contributes structure.
• Vanilla – Enhances overall flavor; don’t skip it.
• Milk – Keeps the crumb tender; non-dairy milks work fine as a substitute.
• Sour cream – Key to moist, tender muffins. Greek yogurt can replace it, though results will be slightly tangier and less rich.

Greek Yogurt vs. Sour Cream
Greek yogurt tends to be thinner and tangier with less fat than sour cream, which can change texture and flavor. Muffins made with yogurt will be a bit tangier and may be slightly less tender than those made with sour cream.

• All-purpose flour – A little over 1 cup (140 g).
• Fine sea salt – Balances the sweetness.
• Baking soda + baking powder – Work together to give the muffins their lift and tall domes.
• Mini chocolate chips – I prefer minis because they distribute evenly; regular chips or chunks also work.

How To Make Chocolate Chip Muffins

Serving and Storage

Serving: Let the muffins cool for 10–15 minutes so the chocolate sets and you don’t burn your mouth. Serve warm or at room temperature.

Storage: Keep leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Baked and cooled muffins freeze well for up to 2 months—thaw in the refrigerator or at room temperature and warm briefly if you like them heated.

Tips for Making the Best Muffins

Follow these tips for reliable results:

• Don’t overmix. Stir until ingredients are just combined; overmixing makes tough muffins.
• Portion evenly. Use about 4½–5 tablespoons of batter per muffin cup so they rise tall instead of staying squat.
• Line or grease the pan. Paper liners or a well-greased pan help the muffins release cleanly.
• Watch bake time. Remove when a toothpick comes out clean or with a few moist crumbs to avoid drying them out.

Troubleshooting and FAQ

Can I double this recipe?
Yes. Double the ingredients and bake in a standard 12-cup muffin pan. Bake time remains about the same; test for doneness with a toothpick.

How do I know when muffins are done?
Insert a toothpick into the center—remove the muffins when it comes out clean or with a few moist crumbs. Let them cool in the pan for 10 minutes before transferring to a wire rack.

Watch How to Make These Small Batch Chocolate Chip Muffins:

@mikebakesnyc

my breakfast for the next week: SMALL BATCH CHOCOLATE CHIP MUFFINS 😍 recipe on the blog! #chocolatechipmuffins #muffinrecipes

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Note: The recipe is developed in grams for accuracy. If you prefer volume measurements, the recipe card below can be switched to US Customary.

Enjoy the muffins and feel free to share your results and feedback!