Introduction
This Single‑Batch Chocolate Chip Muffins recipe is made with my Bulk Dry Muffin Base, so you can bake fresh muffins without measuring out a dozen ingredients every time. It’s perfect for busy families who want homemade treats with less mess and more consistency.
The bulk dry mix keeps everything balanced and ready to go. Just add your wet ingredients, stir in chocolate chips, and bake. It’s beginner‑friendly, pantry‑friendly, and ideal for last‑minute breakfasts or a cozy weekend treat.
Because this is a single batch, you get just the right amount warm, soft muffins without leftovers piling up. It’s scratch baking made simple.
Why you’ll love this recipe
This single‑batch recipe keeps baking simple while still delivering classic, chocolate‑chip muffin flavor.
- Just the right amount, no waste.
- Fast and easy with fewer dishes.
- Perfect for weekday breakfasts or weekend baking.
- Consistent results from the Bulk Dry Muffin Base.
- Beginner‑friendly and kid‑approved.
Helpful tips for the best results
Shake your bulk dry mix before scooping so the ingredients are evenly distributed. Fold in chocolate chips and mix only until combined to keep the muffins tender.
Use room‑temperature ingredients for a smooth batter, and watch bake time closely. The muffins should be domed and set with a soft center.
Ingredient Substitutions
These swaps are for the bulk dry mix only.
Gluten‑Free
Replace the all‑purpose flour with a 1:1 gluten‑free baking blend. Muffins may be slightly more delicate.
Diabetic‑Friendly
Swap granulated sugar with a cup‑for‑cup sugar alternative. Texture may be a bit less tender.
Why having a bulk dry mix helps
Having a bulk dry mix on hand means faster baking, fewer dishes, and more consistent results. It turns your pantry into a ready‑to‑bake shortcut so you can make a single batch whenever you want without extra measuring.
Learn more in the Bulk Dry Muffin Base Mix Page to see how this mix saves time and makes baking simpler for busy families.
How To Store
Room Temperature: Store muffins in an airtight container for up to 3 days.
Refrigerator: Refrigerate for up to 5 days in a sealed container.
Freezer: Freeze muffins for up to 2 months in a freezer‑safe bag.
Recommended Containers: Airtight containers or freezer‑safe bags.
FAQ
Can I make this ahead of time?
Can I freeze the muffins?
Can I double the mix?
Can I make it gluten‑free?
Single-Batch Chocolate Chip Muffins
Equipment
- 12-cup muffin pan
- 12 paper liners or nonstick cooking spray
- Large mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Cookie scoop or ice cream scoop (optional)
- Wire cooling rack
Ingredients
- 2 cups Muffin Base Bulk Dry Mix
- 2 large eggs
- ½ cup vegetable oil
- 1 cup milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together the eggs, oil, and milk until well combined.
- Add the Muffin Base Bulk Dry Mix and stir just until combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean (melted chocolate is okay).
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For taller bakery-style muffin tops, let the batter rest for 10–15 minutes before baking.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Try swapping the chocolate chips for blueberries, raspberries, or chopped nuts for easy variations.
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