Chocolate Chip Muffin Tops

Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. They are scooped and baked like cookies but have the taste and texture of muffins. Light, fluffy and full of mini chocolate chips. These are perfect for brunch or dessert!

A Muffin Top to get excited about!!

The tops of muffins are 1000% the best part, am I right or am I right? ?

I am a leader over the teenage girls at my church. This week they are headed to Girls Camp!

They have all sorts of fun things planned. From boating to hikes to late night treats. I am so bummed I couldn’t go with them this year!

Brielle would have had to come up with me this year and that would just be no fun for me and a major distraction for the girls!

I wanted to send them off to camp, though. I didn’t tell anyone I was coming, but I showed up at the church when all of the trucks and vans were loading up!

I wanted to bring a little treat that they could munch on while they were waiting for everyone to arrive. It was a little late for breakfast, but definitely too early for lunch. They had a long, windy trip ahead of them so I didn’t want to load them up with a bunch of sugar either.

Then it dawned on me, Muffin Tops! Kind of like a cookie, but less sweet with the taste and texture of a muffin! They were perfect.

No utensils, no wrappers, no crumbs. Just grab and go! This time around I made Chocolate Chip Muffin Tops. I look forward to making every muffin flavor possible. Don’t worry, I’ll post about all of them. ?

How to make Chocolate Chip Muffin Tops

To make the Muffin Tops, butter and sugar are combined first.

The butter to sugar ratio is nothing like a normal cookie recipe. There is a lot more sugar than butter (but still not very much of either of them!) so when the butter and sugar are combined it will look like fluffy, white sugar.

Add in one egg.

Once the egg has been thoroughly combined, all of the dry ingredients go into the batter. The dry ingredients include flour, baking powder and salt.

The ‘batter’ at this point will resemble a boxed muffin mix package. It will be mostly dry, but could probably stick together if you tried hard enough.

Turn the mixer onto low and slowly add in milk.

After the milk has been added and the batter will be smooth, and fairly loose. The batter should stay put when scooped but shouldn’t be like cookie dough.

Fold in some (or a lot of!) mini chocolate chips.

Use a cookie scoop and scoop the batter onto a parchment paper lined cookie sheet.

I like to use the cookie scoop because that creates equal sized scoops. Equal sized scoops means equal cook time.

Nothing is worse than having half the batch slightly underdone while the other half is slightly over baked.

It is important to remember that these will spread when baking. I suggest limiting to 8 muffin tops per cookie sheet if you want to guarantee they don’t run into each other.

Bake in the oven at 400° for 10-12 minutes or until the tops bounce back when touched.

Let cool for a few minutes before serving. These are great served hot out of the oven but taste great cold, too.

Chocolate Chip Muffin Tops

Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. They are scooped and baked like cookies but have the taste and texture of muffins. Light, fluffy and full of mini chocolate chips. These are perfect for brunch or dessert!

Ingredients

• 3 tbsp butter softened
• 1 cup granulated sugar
• 1 egg
• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3/4 cup mini chocolate chips

Instructions

1. Preheat oven to 400°.
2. Cream the butter and sugar together until well combined.
3. Add in the egg and mix thoroughly.
4. Add the flour, baking powder and salt. At this point, the ‘batter’ should resemble a packaged muffin mix. It will be very very dry.
5. Slowly add in the milk and mix until the batter is smooth.
6. Fold in the chocolate chips.
7. Using a cookie scoop, scoop the batter onto a parchment paper lined cookie sheet.
8. The muffin tops will spread, be sure to leave space on the pan for them to spread!
9. Bake at 400° for 10-12 minutes or until they bounce back when touched.
10. Cool for a few minutes before serving. Can be served hot or cold. Store in an airtight container.

Need other Brunch ideas? Try these out!

Instant Pot Breakfast Burritos

Cinnamon Rolls

Instant Pot Hard Boiled Eggs

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Chocolate Chip Muffin Tops

Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. They are scooped and baked like cookies but have the taste and texture of muffins. Light, fluffy and full of mini chocolate chips. These are perfect for brunch or dessert!

4.95 from 19 votes

Print Pin Rate

Course: Breakfast, Dessert

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 24 -30 muffin tops

Author: Karli Bitner

Ingredients

• 3 tbsp butter softened
• 1 cup granulated sugar
• 1 egg
• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3/4 cup mini chocolate chips

Instructions

• Preheat oven to 400°.
• Cream the butter and sugar together until well combined.
• Add in the egg and mix thoroughly.
• Add the flour, baking powder and salt. At this point, the 'batter' should resemble a packaged muffin mix. It will be very very dry.
• Slowly add in the milk and mix until the batter is smooth.
• Fold in the chocolate chips.
• Using a cookie scoop, scoop the batter onto a parchment paper lined cookie sheet.
• The muffin tops will spread, be sure to leave space on the pan for them to spread!
• Bake at 400° for 10-12 minutes or until they bounce back when touched.
• Cool for a few minutes before serving. Can be served hot or cold. Store in an airtight container.

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