Recipe

Small Batch Chocolate Chip Muffins (eggless)

Servings:
6
(6 muffins)
Total Time:
0
hr
32
min
Jump to RecipeA plate of 6 chocolate chip muffins.

These chocolate chip muffins are basically dessert for breakfast. This small batch of chocolate chip muffins makes about 6 standard size muffins.

How to store muffins?

Once the muffins have cooled you can add them to an airtight container or plastic bag to keep them fresh for about 3 days. Store them at room temperate in a pantry or on the counter.

A plate of chocolate chip muffins.

Can these chocolate chip muffins be vegan?

I have not tried making these vegan. If you want to try I would use vegan butter, vegan yogurt, and almond milk. If you make those substitutions it is a vegan recipe! If you try this let me know in the comments how it worked for you.

Tips for making chocolate chip muffins

There are a few ways to make the perfect recipe each time.

1. Don’t over mix the batter

To keep the muffins nice and fluffy, you want to mix as little as possible. The more you mix the tougher the gluten gets which can make a tough dough. To do this, mix in the dry ingredients with a spatula and stop as soon as the flour is incorporated.

2. Add extra chocolate chips on top

Ever wonder why muffins at bakeries look more appetizing that ones you make at home? The often add a topping based on what is in the muffin. Having a few chocolate chips melt on the top really add the the visual appeal.

3. Fill the tin using a large cookie scoop

Adding the batter to the muffin tins can often get messy. If you have a large cookie or ice cream scoop, this is a great way to add the batter in. Add a scoop to each and then even them out with the remaining batter.

A chocolate chip muffin on a white tray.

Small Batch Chocolate Chip Muffins (eggless)

5 stars4 stars
(
1
)
Servings:
6
(6 muffins)
Prep Time:
10
min
Cook Time:
0
hr
22
min
Total Time:
0
hr
32
min

Ingredients

  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 3 tbsp sour cream, or plain greek yogurt
  • 1/4 cup milk, regular or almond milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tbsp chocolate chips

Directions

  1. Preheat oven to 375°F. Line or grease 6 muffin tins.
  2. Mix wet ingredients: In a bowl or stand mixer combine melted butter and granulated sugar until fully combined, about 1 minute. Add the sour cream, milk and vanilla extract. Mix until for about 1 more minute or until everything is fully incorporated.
  3. Add dry ingredients: To the wet mixture, add 1 cup of flour, baking powder, and salt. Mix until it just comes together.
  4. Fold 1/2 cup of chocolate chips into the batter, mixing only until combined. Don’t over mix.
  5. Scoop batter into prepared muffin tins, filling about 3/4 of the way. Sprinkle extra 2 tbsp of chocolate chips on top.
  6. Bake at 375°F for 22-25 minutes minutes. Muffins are done when the top is just turning golden brown.
  7. Remove from oven and cool for 15 minutes before eating.

Notes

Products Used

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