Soft chewy chocolate muffin tops (Printable)

Soft, chewy chocolate muffin tops filled with melty chocolate chips for an easy, sweet treat.

# What You 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 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - 1/3 cup packed brown sugar
08 - 1/2 cup whole milk
09 - 1/2 cup plain Greek yogurt or sour cream
10 - 1/3 cup vegetable oil
11 - 2 large eggs
12 - 2 teaspoons vanilla extract

→ Add-ins

13 - 3/4 cup chocolate chips

# How to Make It:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, whisk granulated sugar, brown sugar, milk, Greek yogurt or sour cream, vegetable oil, eggs, and vanilla extract until smooth and homogenous.
04 - Gradually add dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
05 - Fold chocolate chips into the batter ensuring even distribution.
06 - Using a large cookie scoop or 1/4 cup measuring cup, drop batter onto prepared baking sheets, spacing mounds adequately.
07 - Top each muffin top with additional chocolate chips if desired.
08 - Bake for 10 to 12 minutes, or until tops are set and a toothpick inserted comes out with a few moist crumbs.
09 - Let muffin tops rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're ready in under 30 minutes, which means you can satisfy chocolate cravings without the guilt of a full commitment
  • The Greek yogurt keeps them unbelievably moist and tender, even days later—this was the game-changer that made people actually ask for the recipe
  • You get all the satisfaction of chocolate cake or brownies but in a format that feels like breakfast, so technically you can eat them any time
  • They're foolproof if you follow one simple rule: don't overmix the batter, and you'll avoid the dense, tough texture that ruins so many homemade muffins
02 -
  • Don't overmix the batter once you combine wet and dry ingredients—this is the most common mistake I see. Overmixing develops gluten and turns these into dense, tough hockey pucks instead of tender, crumbly muffin tops. Mix until just combined, even if there are a few flour streaks
  • The magic is in the yogurt. It keeps these moist for days and gives them a subtle tang that makes the chocolate taste richer. If you don't have Greek yogurt, sour cream works perfectly as a substitute
  • Bake until barely set in the middle. A toothpick with moist crumbs means you've nailed it. Pull them out before they look completely done, and they'll be perfect. If you wait until they look fully baked, they'll be too dry
03 -
  • Measure your dry ingredients by weight if possible—this ensures consistency between batches and eliminates the guesswork that comes with the scoop-and-level method
  • Don't skip the parchment paper. These muffin tops will stick to bare metal and disappoint you, but parchment gives you a perfect release every time
  • Keep a close eye during the last minute or two of baking. The difference between perfectly gooey and slightly overdone is just 30 seconds, and these are too good to miss by a moment

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