Soft Rich Chocolate Muffin Tops (Printable version)

Soft, rich chocolate muffin tops with crisp edges, moist centers, and loaded with chocolate chips.

# Ingredient list:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - 1/3 cup light brown sugar, packed
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream or plain yogurt
11 - 1/2 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Directions:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk granulated sugar, brown sugar, eggs, milk, sour cream (or yogurt), melted butter, and vanilla extract until smooth and fully blended.
04 - Add wet ingredients to the dry ingredients and gently mix until just combined, avoiding overmixing.
05 - Carefully fold the semisweet chocolate chips into the batter.
06 - Using a large cookie scoop or 1/4 cup measure, drop spoonfuls of batter onto the prepared sheets, spacing each about 2 inches apart.
07 - Bake for 11 to 13 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Let the muffin tops cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • You get all the crispy, golden edges and none of the dense, heavy muffin bottom that nobody really wants anyway.
  • The cocoa and chocolate combination is intense enough to feel indulgent but light enough to have more than one without feeling guilty.
  • These come together in under 30 minutes, which means you can have fresh, warm chocolate muffin tops on a random Tuesday if the mood strikes.
02 -
  • Don't try to use a muffin tin for this—the whole point is letting them spread on a flat pan so the edges get golden and crispy, which won't happen in a cup.
  • The batter will seem like it's on the thicker side of normal; that's exactly right and what gives you that fudgy center.
03 -
  • Room temperature ingredients mix more smoothly and create a more tender crumb, so pull your eggs and sour cream out of the fridge 15 minutes before baking.
  • If your cocoa powder is old or has been sitting open, it can taste bitter—fresh cocoa powder makes a noticeable difference in flavor and richness.

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