It’s no secret that I love to bake, but one of the problems with constant baking is the vast amount of baked goods that threaten to take over my kitchen. I do have the ingestive help of a dad, teenage brother, and brother’s friends, but sometimes it seems like there are cookies, bars, and muffins coming out of my ears! Of course I could always halve my recipes, yielding two dozen cookies rather than four dozen and six muffins rather than twelve, but that involves a great deal of math, thinking, and remembering not to forget that I’m halving all the ingredients halfway through the recipe! (Been there, done that.) Something about the combination of doing math while trying to calmly bake is just too contradictory, which is where wonderful little recipes like this one come in.
This recipe does not make a dozen muffins. It does not make 6 muffins. It makes one beautiful, delicious, sweet little muffin. Actually a medium muffin, if we’re being literal here. This Single Serving Chocolate Chip Muffin is the perfect solution for those times when you’re craving something special for breakfast, brunch, a snack, or dessert and don’t feel like baking an entire batch of something. It can easily be adapted into a blueberry muffin, cinnamon-raisin muffin, lemon-poppyseed muffin, whatever! Simply add in 1-2 Tbs of your desired add-in and 1/8-1/4 tsp of spices/extracts. Just be sure to eat your muffin up quickly, or put it in a safe place, because if your spouse/brother/mother/dog finds it before you do, it’s game over!
Single Serving Chocolate Chip Muffin
3 Tbs all-purpose flour
1 Tbs granulated sugar
1/4 tsp baking powder
sprinkle of salt
1 1/2 Tbs chocolate chips
1 Tbs + 1 tsp milk
1/2 tsp vanilla extract
1 Tbs vegetable oil (or applesauce)
Preheat oven to 330 degrees F. Line a muffin tin with 1 liner.
Whisk together the flour, sugar, baking powder, and salt in a small bowl. Mix in chocolate chips. In another small bowl, whisk together the milk, vanilla, and oil (or applesauce). Stir the wet ingredients into the dry JUST until combined. Scoop batter into prepared muffin tin.*
Bake for 16-18 minutes or until an inserted toothpick comes out clean. Eat!
*Alternatively, you can use a silicon baking cup and place the cup on a cookie sheet to bake.
(Recipe adapted from Chocolate Covered Katie)