Chocolate Muffin Tops with Chips (Print)
Decadent chocolate muffin tops loaded with chocolate chips—a quick, indulgent treat ready in under 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 2 large eggs, at room temperature
10 - 1 teaspoon pure vanilla extract
11 - 3/4 cup whole milk or buttermilk, at room temperature
→ Mix-ins
12 - 1 cup semisweet chocolate chips, plus extra for topping
# How to Make:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
03 - In another bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until fully incorporated.
04 - Alternately add dry ingredients and milk to wet mixture, starting and ending with dry ingredients. Mix gently until just combined without overmixing.
05 - Fold chocolate chips into batter until evenly distributed.
06 - Using a large cookie scoop or 1/4 cup measure, drop mounds of batter onto prepared baking sheets, spacing approximately 2 inches apart. Gently shape into rounds and sprinkle extra chocolate chips on top if desired.
07 - Bake for 10 to 12 minutes until tops are set and slightly cracked but still soft in the center.
08 - Allow muffin tops to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Theyre like getting just the crown of the muffin every single time—all crisp edge and no dry bottom!
- You can go from craving to eating in under 30 minutes, which has saved me from many late-night grocery store runs.
02 -
- Overmixing the batter after adding flour will make your muffin tops tough and rubbery—I learned this the hard way during a late-night baking session when I got distracted by a phone call.
- They might look underbaked at 12 minutes but will continue cooking on the hot baking sheet after removal from the oven—trust the process!
03 -
- Use a cookie scoop dipped in cold water between each portion to get perfectly shaped tops without the batter sticking to everything.
- Let the melted butter cool just enough that you can comfortably touch it—if its too hot, it will cook the eggs and ruin the texture of your muffin tops.