Double Chocolate Chip Muffin Tops

Photo: Liz Andrew/Styling: Erin McDowell

Life is short. So why waste your time with whole muffins? Everyone knows the top is the best part. Enter our recipe for double chocolate chip muffin tops. Eat them for breakfast or dessert--this is a YOLO situation.

Doughnut Muffins Are a Reason to Wake Up In the Morning


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


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.