Chocolate Muffin Tops with Chips (Printable)
Decadent, bakery-style chocolate muffin tops loaded with gooey chips and rich flavor.
# What You’ll Need:
→ 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
# How To Make It:
01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the milk and vanilla extract, mixing until the wet ingredients are well combined.
03 - In a separate bowl, sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
04 - Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined; take care not to overmix to maintain a tender texture.
05 - Gently fold the semisweet chocolate chips into the batter until evenly distributed.
06 - Using a large cookie scoop or two tablespoons, drop approximately 1/4 cup portions of batter onto the prepared baking sheets. Space the mounds at least 2 inches apart to allow for spreading.
07 - Sprinkle a few extra chocolate chips on the top of each batter mound. Bake for 10 to 12 minutes, or until the tops are set and slightly firm while the centers remain soft.
08 - Allow the muffin tops to cool on the baking sheet for 5 minutes to firm up. Transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- The edges get this beautiful slight crispness while the middle stays tender and fudgy, like the best part of the muffin multiplied by twelve.
- Ready in under thirty minutes from bare bowls to baking sheet, perfect for when you want something decadent without the fuss.
- The cocoa powder in the batter means these taste rich and serious, not like training-wheel chocolate.
02 -
- Overbaking by even one minute dries out the centers completely—these are done when they still look slightly underbaked because carryover heat finishes the job.
- Overmixing the batter makes them tough and cake-like instead of tender, so stop stirring the moment dry ingredients disappear, even if the batter looks rough.
- Room temperature eggs and milk actually matter here and create a noticeably smoother, more cohesive batter than cold ones do.
03 -
- Measuring flour by weight (190g for 1 1/2 cups) eliminates the guesswork that causes dense, sunken muffin tops, and a kitchen scale costs less than a fancy coffee.
- The parchment paper isn't just convenience—it ensures even heat circulation on the bottom and prevents the edges from over-crisping while the centers underbake.