Chocolate Muffin Tops
These chocolate muffin tops are soft, tender, and cakey, with plenty of chocolate chunks throughout. They're made with simple ingredients, don't require a muffin pan, and have that bakery-style texture that's so good with a cup of coffee.
Equipment
- 1 large cookie scoop
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Ingredients
- 113 grams unsalted butter room temperature
- 100 grams granulated sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 65 grams plain Greek yogurt room temperature
- 120 grams all purpose flour
- 22 grams Dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 30 grams whole milk room temperature
- 120 grams semi-sweet chocolate chunks
Instructions
- Beat the softened butter and granulated sugar in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.100 grams granulated sugar, 113 grams unsalted butter
- Mix in the egg, vanilla extract, and Greek yogurt until smooth and combined.1 large egg, ½ teaspoon vanilla extract, 65 grams plain Greek yogurt
- Add the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Mix on low speed until the dry ingredients are mostly incorporated.120 grams all purpose flour, 22 grams Dutch-process cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Mix in the milk until just combined. Then fold in the chocolate chunks with a rubber spatula. Be careful not to overmix the batter.30 grams whole milk, 120 grams semi-sweet chocolate chunks
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours (overnight is best).
- When you're ready to bake, preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Use a large 3-tablespoon cookie scoop to scoop the batter onto the baking sheet. You should get about 9 muffin tops, but bake only 4 at a time. Leave a few inches between each one to allow for spreading. Press a few extra chocolate chunks into the tops if desired.
- Bake for 12-14 minutes, or until the muffin tops are puffed and the centers look set. A toothpick inserted into the center should come out clean with a few moist crumbs attached.
- Let the muffin tops cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Chill Time: The batter can be chilled for up to 24 hours.
Storage: Store the cooled muffin tops in an airtight container at room temperature for up to 3 days.
Freezing: Place the cooled muffin tops in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving. For a warm, freshly baked texture, microwave individual muffin tops for about 10-15 seconds before serving.
Nutrition
Serving: 1muffin topCalories: 278.8kcalCarbohydrates: 30.3gProtein: 4.3gFat: 16.4gSaturated Fat: 9.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4.5gTrans Fat: 0.4gCholesterol: 46.7mgSodium: 221.2mgPotassium: 156.6mgFiber: 2.3gSugar: 16.5gVitamin A: 352.5IUCalcium: 57.8mgIron: 2mg
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