It has been such a long time since I posted a recipe here on the blog. I am excited to jump back into logging my recipes. Cooking has always been something that I genuinely love to do. Mixing this and that in the kitchen and coming up with new twists on favorite dishes is somewhat of a hobby of mine.

This particular recipe is one that I’ve tweaked time and time again. Adding and subtracting different things each time.  I finally came up with this recipe that my husband and I both love. I made these a few days ago, the first time I’ve made them since Baby Boy was born. Well, they are gone now lol. Between my hubby and I, these do not last very long. These are definitely not on the “clean eating” list but they are certainly on the “so delicious you can’t eat just one” list!

I was inspired to come up with this homemade recipe because one of my favorite places to go and indulge is Panera Bread. I don’t know about you, but I am obsessed with the chocolate chip muffin tops that they sell. Well, these are almost identical if you ask me.

So, let’s get to the good stuff!

Chocolate Chunk Muffin Tops

Ingredients

2 eggs

1 cup milk

2/3 cup vegetable oil

2 teaspoons vanilla

1 cup sugar

½ cup brown sugar

4 teaspoons baking powder

½ teaspoon salt

3 ½ cups Whole Wheat Flour (AP works)

1-2 cups chocolate chunks

Directions

Now, every oven is different so be sure to keep an eye on these lovelies, or they could burn very quickly! Preheat your oven to 200 C / 400 F. Grab a large bowl and whisk together your eggs, milk, vegetable oil and vanilla. Then, stir in both sugars, baking powder, and salt. Next, I recommend sifting in the flour instead of just dumping it in. This helps to keep the flour from clumping together. Mix everything until it all comes together nicely. Now, the yummiest part, slowly stir in your chocolate chunks. Then you will want to place the batter by the tablespoonfuls onto a baking sheet lined with baking paper. Or a baking sheet greased with vegetable oil (this works just as well). The batter will spread into medium sized circles, this is okay. The muffin tops will puff up as they cook. 

Bake the muffin tops for about 7-9 minutes or until the edges are slightly browned. Remove the muffin tops from the oven and allow them to cool for 5 minutes or so before removing them from the baking sheet.

Platter up and serve warm! These are absolutely delicious when the chocolate chunks inside are still nice and melted. No worries though, they are just as yummy if you have to heat them up in the microwave the next morning with your coffee. Speaking from experience here!

 

 

Let me know if you give this recipe a try! I hope you all love it!

Lots of Love,

Ray