Small Batch Double Chocolate Muffin Tops
More often than not, I’m tearing the muffin top off the muffin and eating it first, before getting into the base. So we’re just skipping right to the best part with these double chocolate muffin tops.
I love a recipe that can be baked in either a regular oven or a toaster oven (small kitchen champions, I see you!!). Even though I had a full-size oven in my NYC kitchen (honestly, a steal I didn’t even realize) I appreciate the need for a sweet treat whether you’re driving cross-country in a decked-out camper van or maybe you’ve just moved into your first dorm.
We all need a little muffin top love in our life, and these are the perfect handheld comforts that low-key look as if they popped right out of a bakery.
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SMALL BATCH DOUBLE CHOCOLATE MUFFIN TOPS
These double chocolate muffin tops will satisfy any chocolate craving, honestly, maybe just from looking at them. But obviously we’re gonna devour them too.
This recipe calls for Dutch-process cocoa powder for an even smoother chocolate flavor (and the deep brown color) plus loads of mini chocolate chips for gooey goodness in every puffy bite.
What’s the purpose of chilling muffin batter before baking? Chilling muffin batter helps to set the butter, allowing a slower spread when baking so the muffins set domed. It also allows the flour more time to hydrate so there is more structure for the dough to hold it’s shape when baking. Plus, the temperature contrast between the cold batter and the hot oven allows for a big spring once they hit the heat to further ensure a puffy muffin top!
INGREDIENTS
- Unsalted butter: Adds richness, flavor, and helps create a tender muffin top.
- Granulated sugar: Sweetens the muffin tops.
- Light brown sugar: Adds moisture, a deeper sweetness, and softer texture.
- Egg: Helps bind the ingredients together and provides structure.
- Vanilla extract: Pops the chocolate flavor and adds warmth.
- Full-fat Greek yogurt or sour cream: Brings moisture and richness for a soft cake.
- All-purpose flour: Provides the structure needed for thick, bakery-style muffin tops.
- Dutch-process cocoa powder: Creates a deep chocolate flavor and provides a rich color.
- Baking powder: Helps the muffin tops rise and become soft and fluffy.
- Baking soda: Balances the acidity in the cocoa and dairy.
- Salt: Brings out the chocolate flavor and balances the sweetness.
- Whole milk: Adds moisture and helps create a scoopable batter.
- Mini chocolate chips: Add pockets of melted chocolate throughout the muffin tops, and a bakery-style finish on top.
Can I substitute regular cocoa powder for Dutch-process cocoa powder? Dutch-process cocoa powder is preferred for this recipe for the smoothest chocolate flavor and a rich color. If you use regular cocoa powder, your muffin tops will likely be lighter in color with a more acidic cocoa taste.
HOW TO MAKE DOUBLE CHOCOLATE MUFFIN TOPS
Start by beating air into the butter and sugar…
Add the softened butter, granulated sugar, and brown sugar to a bowl and beat on medium-high speed for 3 minutes, until the mixture becomes noticeably lighter in color and fluffy.
This step is key to incorporating air into the batter, which helps create those tall, bakery-style double chocolate muffin tops. Don’t skimp on time here!
Making your muffin top batter…
Add the egg to the whipped butter and sugar and beat until fully combined. Then mix in the vanilla extract and Greek yogurt until smooth.
In a separate bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and mix until you just see a few streaks of flour remaining.
Fold in the whole milk and mini chocolate chips until the batter is fully combined. Be careful not to overmix!
Cover the bowl and refrigerate the muffin top batter for 45 minutes. Chilling the dough is key to getting those domed muffin tops once baked.
Bake your double chocolate muffin tops…
Preheat your toaster oven or regular oven to 400°F for at least 10 minutes to ensure it is fully heated before baking. Line your toaster oven baking tray with parchment paper.
Sprinkle a thin layer of extra mini chocolate chips onto a small plate. Scoop a 3-tablespoon portion of chilled dough without flattening it, then dip the rounded side into the chocolate chips before placing the dough flat-side down on the lined baking tray.
Place each muffin top at least 2 inches apart to allow room for spreading. If baking in a standard toaster oven, you will likely only be able to bake two muffin tops at a time.
Cover the remaining dough and return it to the refrigerator between batches.
Bake the double chocolate muffin tops for 12–14 minutes, rotating the tray around the 8-minute mark if your toaster oven allows. They are ready when a toothpick inserted into the center comes out with a few moist crumbs (melted chocolate is fine!).
Let the muffin tops cool on the baking tray for 5 minutes before transferring them to a wire rack.
3 reasons you’ll love these double chocolate muffin tops
TIPS & VARIATIONS
- Don’t skip the butter whipping time! You might feel ridiculous, but three minutes will allow enough time for air to whip into the muffin top batter to help create even more structure for a puffy bake!
- I highly recommend Dutch-process cocoa powder for this recipe for both a rich color and smoother chocolate flavor. While the recipe will work with regular cocoa powder, the muffin tops will likely be lighter in color and have a more acidic cocoa taste.
- I prefer mini chocolate chips for this recipe to get a good mix of gooey chocolate in every bite. You can swap for regular chocolate chips if that’s what you have on hand!
- You must chill your muffin dough before baking! This is key to building structure and creating a temperature contrast that will help your muffin tops dome.
MAKING AHEAD & STORING
You can make this batter in advance and keep it in the fridge. It does become firmer the longer it sits, so if you chill for longer than 45 minutes, you may need to account for additional baking time to ensure the centers of your muffin tops are cooked.
Once baked, store your double chocolate muffin tops in an airtight container at room temperature for up to 3 days. You can also freeze them (wrap individually or lay a piece of parchment paper between each) for up to 3 months.
You can refresh them by popping them in the microwave for 5-10 seconds!
MORE TOASTER OVEN RECIPES
- Individual Fruit Galette
- Single Baked Apple with Oat Filling
- Mini Roasted Garlic Rosemary Focaccia
- Small Batch Apple Cakes
EQUIPMENT YOU’LL NEED
Equipment
- 3 Tablespoon Cookie Scoop
- Baking Tray
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 3 tbsp unsalted butter softened
- ¼ cup granulated sugar
- 2 tbsp light brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 tbsp full-fat Greek yogurt or sour cream
- ¾ cup all-purpose flour
- 1 tbsp all-purpose flour
- 2 tbsp Dutch-process cocoa powder
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 1 tbsp whole milk
- ¼ cup mini chocolate chips plus extra for topping
Instructions
- Add the butter and both sugars to a bowl and beat on medium-high for 3 minutes, until noticeably lighter and fluffy. This is key to incorporating air into your batter to get that puff!
- Beat in the egg until fully incorporated before mixing in the vanilla and Greek yogurt
- In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt
- Mix into the butter mixture until just a few streaks of flour remain
- Fold in your milk and mini chocolate chips until combined
- Cover the bowl and place in the fridge for 45 minutes
- Preheat your toaster oven or regular oven to 400°F for at least 10 minutes. This ensures it’s hot enough before baking. Line your toaster baking tray with parchment paper
- On a small plate, sprinkle a layer of extra mini chocolate chips
- Scoop a 3 tablespoon-size portion of the chilled dough (don’t flatten!), dip the rounded side in mini chips, and place the flat side on the baking sheet. Place each dough mound at least 2 inches apart on the baking tray. Depending on the size of your toaster, you’ll likely only be able to bake two muffin tops at a time, so cover the rest of the dough and place back in the fridge while the others bake
- Bake for 12-14 minutes, rotating your pan if you’re able at the 8-minute mark, until a toothpick inserted into the middle comes out with just a few moist crumbs. Don’t worry if your toothpick has melted chocolate on it. You just don’t want it to be batter
- Cool on the baking tray for 5 minutes before moving to a wire rack
