These chocolate chip muffin tops takeaway the muffin middle man and get right to the good stuff: the muffin top. Now I don’t know about you, but I am the kind of person to decapitate their muffin just to eat the top. So why waste half of the muffin when you can just make one big muffin top?
In addition to my muffin decapitation habit, this recipe was inspired by my childhood memories of going to Panera Bread with my dad. He and I would always split a chocolate chip muffie. Did I enjoy the muffie? Yes. Did I enjoy sharing the muffie? No. Why? Well, Panera Bread’s muffies were their take on a chocolate chip muffin top that was perfectly chewy yet cakey and soft. They were simply too good to want to share.
This recipe is quick, easy and way more cost effective than buying muffies everyday. Trust me, you’re going to want to make these.
Ingredient Notes and Substitutions
Unsalted butter: This recipe uses 4 tablespoons of unsalted butter (half a stick). Melt butter in microwave and allow to cool for 1-2 minutes before using. We don’t want to cook the eggs!
Vegetable oil: Oil is a great fat that creates a moist, spongey texture for the muffin tops. Canola oil will also work well.
Granulated sugar: White sugar is used to help get that crispy outside while keeping the muffin light and airy.
Vanilla extract: I prefer to use pure vanilla extract over imitation vanilla.
All-purpose flour: It is important to measure your flour out correctly. Having too much or too little flour will interfere with the rise and texture of the muffins.
Baking powder: Baking powder will help these muffins rise and form a slight dome.
Baking soda: The baking soda in this recipe will react with the acidity from the sour cream to create additional rise in the muffin tops.
Sour cream: I liked to use sour cream in this recipes to add moisture to muffins. Sour cream also helps keep these muffins soft and tender in the middle. Full fat Greek yogurt is a great substitute for sour cream.
Mini semisweet chocolate chips: Mini chocolate chips are best for this recipe. Using regular sized chocolate chips will weigh down the batter and inhibit its ability to rise correctly.
What is a Muffin Top Pan?
A muffin top pan consists of shallow cups that allow muffin batter to be spread into a thin layer. With this design, more batter is exposed during the baking process. As a result, large domed muffin tops are formed. These pans are essential for muffin top lovers as they eliminate the bottom half of the muffin, leaving you with more muffin tops. I found mine at my local Marshalls for just 4 dollars, but these muffin top pans can
Where can I buy a muffin top pan? I found my muffin top pan at my local Marshalls for just 4 dollars. Stores like Marshalls are very hit or miss though, so purchasing a muffin top pan online is a more reliable option.
How to Make Chocolate Chip Muffin Tops?
Step 1: Preheat oven to 350 degrees Fahrenheit
Step 2: Grease muffin top pan
Step 3: Combine dry ingredients: flour, salt, baking powder, and baking soda in a bowl.
Step 4: In a separate bowl combine melted butter and oil. Mix in sugar until incorporated. Whisk in egg, sour cream and vanilla until a smooth batter is formed.
Step 5: Mix in dry ingredients until almost completely incorporated. Sprinkle in chocolate chips and mix until evenly distributed. Once chocolate chips are added, the flour should be completely combined.
Step 6: Divide batter into 12 equal portions in a muffin top pan
Step 7: Bake for 11-13 minutes until edges and tops are lightly golden brown
Chocolate Chip Muffin Tops
Equipment
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Muffin top pan
- Whisk
Ingredients
- 4 tbsp butter melted
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 1¼ cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 350℉ and grease muffin top pan. Set aside.
- In a medium bowl combine flour, salt, baking powder and baking soda. Set aside.
- Melt butter in microwave and allow to cool for 2 minutes. Once cooled combine melted butter and oil in a mixing bowl. Whisk in sugar, eggs, vanilla, and sour cream.
- Mix flour mixture into wet ingredients until almost all flour is combined. Add in mini chocolate chips and mix until evenly distributed and all remaining flour is incorporated.
- Divide batter equally into 12 muffin tops. Bake for 11-13 minutes until the sides are lightly golden brown and an inserted toothpick comes out clean.
- Allow to cool in pan for 5 minutes before transferring to a cooling rack.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @the.little.baker.who.could on Instagram.