The best part of the muffin is its top, right? So why not forego the stump altogether and just bake the tops? That way you won’t be cleaning up crumbs from the poor discarded muffin base, stripped of its crowning glory.
These are essentially big, cakey cookies – with the same texture as a muffin, they’re baked on a cookie sheet – you don’t need a special pan to make them. They freeze well, and make the perfect “bun” for an ice cream sandwich – simply spread softened ice cream thickly on a frozen cookie, and sandwich with another. If you like, add sprinkles around the edge, and wrap individually in plastic wrap to store in the freezer.
Chocolate Chocolate Chip Muffin Tops
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups buttermilk
1/4 cup canola oil
1 large egg
1 tsp vanilla
1/2 cup chocolate chips (optional)
Preheat oven to 350°F.
In a medium bowl, combine the flours, brown sugar, cocoa, baking powder, baking soda and salt, stirring until well blended and no lumps of brown sugar or cocoa remain. In a small bowl, stir together the buttermilk, canola oil, egg and vanilla.
Add the wet ingredients to the dry ingredients and stir just until well blended. Stir in the chocolate chips. Drop large, round spoonfuls of batter 2 inches apart on a cookie sheet that has been lined with parchment or sprayed with nonstick spray. Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
Makes 1 1/2-2 dozen muffin tops.