After a weekend of a few too many of these, I wanted to bake up something light, yet wonderful enough to share with my readers. Today’s skinny chocolate chip muffin recipe makes ONE large, bakery size muffin. It’s a lower fat muffin using light butter. You could always make it sugarfree by using Splenda, but I stuck with sugar.
What is crazy about this muffin is that it does NOT taste “light” at all. And the muffin only takes about 20 minutes start-to-finish. A quick, completely guilt-free breakfast or snack just for you.
Plus, you only have to dirty one bowl. 😉
Single Serving Chocolate Chip Muffin
Ingredients:
- 3 Tablespoons white whole wheat flour (or all-purpose flour)
- 1/4 teaspoon baking powder
- dash of salt
- 1 and 1/2 Tablespoons semi-sweet chocolate chips (or milk chocolate)
- 1/2 teaspoon vanilla extract
- 1 Tablespoon butter or coconut oil, melted (I used Land O' Lakes light butter)
- 1 Tablespoon + 1 teaspoon milk (almond milk, soy milk, or cow's milk will work)
- 1 Tablespoon granulated sugar
Directions:
- Preheat oven to 350 degrees. Line muffin tray with 1 liner. Set aside.
- Mix flour, baking powder, salt, and chocolate chips together in a small bowl. Add vanilla, melted butter, milk, and sugar. Mix everything together until just combined. DO NOT overmix.
- Pour batter into prepared muffin liner. Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
Recipe Notes:
Adapted from Chocolate Covered Katie
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
If you like these muffins, check out my Skinny Double Chocolate Muffins!
First day at home on maternity leave, REALLY wanted something warm and muffin-y for breakfast, but didn’t want to go to the hassle of baking a whole batch. This recipe is perfection. Thank you Sally!
Considering this for breakfast next morning…is it possible to add oats and peanut butter? If so, what should my measurements be?
Yes ☻
Hi, if I make two muffins and bake them together, do I need to change the baking time or just do the same thing?? thanks
Just whipped this up with my two year old and our little family is ridiculously impressed! Thanks for sharing such a delicious and easy recipe, can’t wait to cruise around your website!
The coconut oil took the muffin to a whole new level, a subtle taste, not completely unlike almond extract….maybe i’ll sub almond for vanilla next time.
You really should put how EASY it is to make this muffin in the description! love this and would love more “smaller batch” recipes!
What size muffin tin did you use?
I used the regular sized muffin tin. Not the mini one and not the giant one but the average
Totally going to make this. I want to eat your photos….
I used blueberries instead of chocolate chips and put a muffin liner in a ceramic mug. I’m so excited to try other fillings! So yummy.
I made this just now for my dad, to give him a little surprise when he gets home! It’s in the oven, I can’t wait to see how it turns out, and what his reaction will be! Thanks for the great recipe!!
Hi Sally,
I was wondering if this is your only single serving muffin? I saw you have a Master Muffin Mix, and I was wondering how you could turn that into a single muffin?
Thank you for your time!
Megan
This is the only recipe I have for a 1 muffin recipe– sorry! Try a quick google search. I think there are many out there 🙂
This recipe is perfect! Tastes great and no leftovers to accidentally over eat. The best solution when I’m having a sweets craving. I love small batch & single serve sweets.
120% in love! Absolutely delicious muffins. Thanks so much for the wonderful recipe.
Hi Sally! Can I use Wholemeal Flour instead?
Thanks in advance!
These are delicious, they only take a second to make, and I think they are made even better as mini muffins! I use Whole wheat pastry flour and they’re just as good as they are with AP flour.
Nutrition Facts? I really would like to know how many calories are in this
I just made these! I doubled the recipe because why not and instead of choc chips I add 1/2 a small banana and chopped up pecans and a dash of cinnamon. the top came out crunchy but it was still moist. Will definately make again! 🙂
These are perfect for my pregnancy cravings without making an entire batch that I’ll eat in one sitting! They’re super delicious. I like to top them with a bit of sugar, which doesn’t make it any healthier but sure does make it tasty!
Amazing!!! Thank you. I will be making these over and over again. So nice to have a small recipe that tastes sooo good.
This recipe is delectable! I quadrupled the recipe with no problems (I felt bad turning on the oven for just one muffin, but I can’t make a whole batch as I live by myself, so 4 will be enough for a few days!), and it turned out so beautifully light and fluffy! Just stunning. It doesn’t even need the chocolate! I can’t wait to make this again. I ran out of vanilla extract and used almond and it was superb.
I love these so much. Can you put out a recipie for a full batch of these?