Chocolate Muffin Tops Chips (Printable Version)
Soft chocolate muffin tops filled with melty chips, boasting rich centers and slightly crisp edges.
# Ingredient List:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted and slightly cooled
02 - 2/3 cup granulated sugar
03 - 1/3 cup packed light brown sugar
04 - 2 large eggs, room temperature
05 - 2/3 cup whole milk
06 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup unsweetened cocoa powder
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
→ Mix-Ins
12 - 1 cup semisweet chocolate chips, plus extra for topping
# Directions:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then add milk and vanilla, mixing until well combined.
03 - In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
04 - Gently stir dry ingredients into wet ingredients until just combined; avoid overmixing.
05 - Fold semisweet chocolate chips into the batter gently.
06 - Using a large cookie scoop or two spoons, drop 1/4 cup portions of batter onto prepared baking sheets, spacing at least two inches apart.
07 - Sprinkle additional chocolate chips atop each batter mound.
08 - Bake for 10 to 12 minutes until tops are set but centers remain soft.
09 - Allow to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They bake faster than full muffins and somehow taste even better because you get more of that crispy-edged texture everyone fights over.
- The cocoa powder mixed with melted butter creates this deep, almost fudgy base that makes people think you spent hours perfecting them.
02 -
- Baking time is the difference between fudgy centers and dry hockey pucks; start checking at 10 minutes and use your eyes, not just a timer.
- Opening the oven door mid-bake releases heat and can cause them to sink slightly, so try to wait until the minimum time has passed.
03 -
- Room-temperature ingredients really do blend more smoothly and create better texture—it's not just baking mythology.
- That slightly cooled melted butter is crucial because it prevents the eggs from scrambling when they're mixed in, which would create a grainy, dense crumb.