Soft Chocolate Muffin Tops (Print View)

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

# What You'll Need:

→ 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

# How to Make:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together 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 combined.
04 - Add the wet mixture to the dry ingredients and gently mix until just combined, taking care not to overmix.
05 - Fold the semisweet chocolate chips into the batter evenly.
06 - Using a large cookie scoop or 1/4 cup measure, drop mounds of batter onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 11 to 13 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The edges crisp up beautifully while the centers stay impossibly soft and chocolatey.
  • Ready in under 30 minutes from bowl to cooling rack, making them perfect for unexpected guests or weekend cravings.
  • No fussy shaping or technique needed—just scoop and bake.
02 -
  • Don't skip cooling them on the baking sheet first—transferring them immediately tears apart the tender structure and leaves them broken on the rack.
  • Melted butter that's still warm will scramble the eggs when whisked together; always let it cool for a few minutes or run the bowl under cold water.
  • If your chocolate chips are large, break them in half before folding them in so they bake more evenly and soften properly throughout.
03 -
  • Use a cookie scoop to ensure every muffin top is the same size, so they bake evenly and finish at the same time.
  • If you notice the tops browning too quickly while the centers still feel soft, loosely tent with foil for the last minute or two of baking.

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