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Hi.

Welcome to Fresh Baked Yum - the lovechild of my brain and my typing fingers. Follow along on my cooking journey and share the joys of food with me.

Raspberry Chocolate Chip Muffin Tops

Raspberry Chocolate Chip Muffin Tops

Do you think the bottom part of a muffin is stupid AF and totally not necessary? Well, do I have a recipe for you!

No, but seriously have you ever experienced a muffin top? Rather than think of it like a muffin without the stupid bottom part I like to think of it like a muffin-cookie hybrid. It’s like a fluffy cookie that’s not too sweet and filled with all the delicious things that come in muffins like fresh fruit.

So, while I was playing with my brand spankin’ new KitchenAid Mixer (it’s been on my wish list for at LEAST 5 years and my hubs surprised me with it a couple days ago), the first thing I decided to make was these muffin tops.

These raspberry chocolate chip muffin tops are filled with delicious sweet-tart raspberries and decadent semi-sweet chocolate chips. They’re light and fluffy with that perfect muffin texture, and they bake up quickly without any extra equipment needed. (No fancy muffin top pans needed here. GTFO with that nonsense).

I was actually surprised how quick and easily these came together and while waiting for them to cool so I could take pictures of them my hubs and daughter kept asking for more. I consider that a definite recipe win. Do yourself a favor and make a batch and then never go back to regular old muffins again. Muahaha!

raspberry chocolate chip muffin top recipe
raspberry chocolate chip muffin top recipe
raspberry chocolate chip muffin tops recipe

Raspberry Chocolate Chip Muffin Tops

Skip the muffin pan and whip up these quick and easy muffin tops with sweet-tart raspberries and decadent chocolate chips.

Makes: 12 muffin tops

Prep time:

Cook time:

Ingredients:
  • 2 c AP flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1 c buttermilk
  • 2 tsp vanilla extract
  • 1 egg
  • 1/4 c canola, vegetable, or avocado oil
  • 1 c raspberries, fresh or frozen
  • 1 c semi-sweet chocolate chips
  • 1/4 c coarse sugar, such as turbinado (optional)

Instructions:
  1. Preheat the oven to 400 degrees F. Prepare baking sheet with silicone mat, nonstick spray, or parchment paper. Set aside.
  2. Measure dry ingredients in a large mixing bowl. Stir to combine.
  3. Pour wet ingredients into try ingredients, mixing after each addition.
  4. Once combined, pour 1/4 c of mixture onto baking sheet 3 inches apart. You should be able to fit 6 per sheet. If you're using the optional sugar, sprinkle a bunch on each top here.
  5. Bake for 15-18 minutes or until lightly golden brown on the tops.
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