Decadent Chocolate Muffin Tops (Printable Version)
Rich chocolate muffin tops studded with chocolate chips. A decadent, easy treat capturing the best part of the muffin.
# What You’ll 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 additional for topping
# Directions:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until fully incorporated.
04 - Alternately add dry mixture and milk to wet mixture, beginning and ending with dry ingredients. Gently fold together until just combined, avoiding overmixing.
05 - Fold chocolate chips into batter using a spatula or wooden spoon.
06 - Using a large cookie scoop or 1/4 cup measure, drop batter mounds onto prepared baking sheets, spacing approximately 2 inches apart. Gently shape into rounds and top with additional chocolate chips if desired.
07 - Bake for 10 to 12 minutes until tops are set with slight cracking but retain soft centers.
08 - Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
# Top Tips:
01 -
- The crisp edges combined with the fudgy center create that perfect textural contrast that makes you close your eyes with each bite.
- These come together in less than 30 minutes when that chocolate craving hits without warning.
02 -
- Overmixing the batter after adding flour will make your muffin tops tough instead of tender, so fold just until the flour disappears.
- The centers might look slightly underdone at 10-12 minutes, but they continue cooking from residual heat after removal from the oven.
03 -
- Adding 1/2 teaspoon of espresso powder intensifies the chocolate flavor without making them taste like coffee.
- For bakery-style muffin tops, refrigerate the batter for 30 minutes before baking to prevent them from spreading too thin.