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!
Scale toservings (original: 24)
Ingredients
3.0 tbsp
Butter
1.0 c
White Sugar
Eggs
2.0 c
All Purpose Flour
3.0 tsp
Baking Powder
0.5 tsp
Salt
1.0 c
Whole Milk
0.75 c
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.
