Who needs the full muffin when you can make the delicious, firm but soft, top of a muffin on its own? I certainly prefer the muffin top to the rest of the muffin, so when I saw a recipe that replicated the muffin top without the rest of the muffin, I had to try it out. I am always looking for new, interesting recipes, and this was something I had never done before!
As I anticipated, my cooking journey has been slowed pretty significantly by the start of school and soccer. I wish I had time to do everything, but I don't. So, I will be cooking on the weekends to my hearts content, and I will be trying to slip in some fun recipes during the week with the understanding that I might just be too busy to cook that week.
Fortunately, I just got a stand mixer!!! Unfortunately, I am cooking and baking less. That means that from now on, I will be trying to make things that involve my beautiful mixer (featured in a picture at the bottom).
These muffin tops were a blast to make, mostly because I got to use my mixer for the first time, but also because baking promises delicious results, most of the time. I'd say that held true this time around because these muffin tops are so tasty and so wonderfully sweet and chocolaty. Once you have combined all of the ingredients and mixed them together, the recipe calls for 1/4 cup rounds spread out on a baking sheet - no muffin tin necessary! I realized that with more attention to detail, these muffin tops would've settled better and had a smoother and more muffin-like look to them, but they still taste the same no matter how they look!
PREP: 25 MIN COOK: 35 MIN TOTAL: 1 HR
Ingredients ~
2½ cups all-purpose flour ½ cup cocoa powder 1¼ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick unsalted butter, at room temperature ¾ cup light brown sugar ¼ cup sugar 1 egg 1 teaspoon pure vanilla extract 1 cup buttermilk 1½ cups semisweet chocolate chips
Instructions ~
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. In a large bowl, whisk the flour with the cocoa powder, baking powder, baking soda and salt. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla, and mix to combine. 4. Add about a third of the flour mixture to the bowl of the mixer, and mix to combine. Add half the buttermilk and mix to incorporate. Repeat until all the flour and buttermilk are added and the batter is smooth. Add the chocolate chips to the batter, and fold in gently. 5. Scoop the batter into ¼-cup rounds onto the prepared baking sheets, staggering the mounds so they’re at least 1½ inches apart. 6. Bake until a toothpick inserted into the center of a muffin top comes out clean, 17 to 20 minutes. Cool at least 15 minutes before serving.
Makes 12 Servings
Recipe From: PureWow
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