These sugar crusted chocolate chip muffins are the perfect sweet treat for any day! What makes these extra special is the sugar crust on top!

After the holidays I have the hardest time falling back into the rhythm of my normal life. As I sit here looking around and the gift boxes, empty toy boxes and those dang twist-tie things ; and don’t even get me started on the holiday decorations that eventually need to be packed away, I’m feeling extremely disorganized and overwhelmed with it all. I have to work the next couple of days and New Year’s weekend at the hospital and I’m wondering when I’ll get to it all. In the same breath, didn’t I just put all this stuff up?

I just want to bake.

Chocolate Chip Muffins l SimplyScratch.com

I can tell ya with certainty that I’d rather curl up with these muffins, a cup of coffee and watch endless hours of The Cooking Channel than tackle the after math of Christmas. So with that said… who wants to come over and re-organize my life, or maybe just the cupboards? So I can bunker down and watch a little Bitchin’ Kitchen… I’ll pay you with baked goods?

Chocolate Chip Muffins l SimplyScratch.com

It all begins with a few basic pantry ingredients. Wait until you see what happens when these unite!

Chocolate Chip Muffins l SimplyScratch.com

Combine all of the dry ingredients into a large bowl, and add the mini chips. I wanna say it was Ina Garten that said tossing your chips in some flour will keep them from sinking to the bottom of your muffin. Yeaaaah… I’m going with it.

Chocolate Chip Muffins l SimplyScratch.com

Stir to combine.

Chocolate Chip Muffins l SimplyScratch.com

Crack-alack one egg and measure in the vanilla extract.

Chocolate Chip Muffins l SimplyScratch.com

Drizzle in the grapeseed oil. Okay, so it doesn’t have to be grapeseed oil, although I personally think it’s responsible for why these muffins are so dang moist. Since I don’t keep vegetable or canola oil in the house, it’s a great {and much healthier} alternative. However, coconut oil, applesauce or an extra light olive oil would do the trick too.

Chocolate Chip Muffins l SimplyScratch.com

Add in the milk. Whole milk… because it’s creamier. Now whisk.

Chocolate Chip Muffins l SimplyScratch.com

Add the wet ingredients into the dry.

Chocolate Chip Muffins l SimplyScratch.com

Mix until incorporated. Sample… mix, sample, sample. Mix.

Chocolate Chip Muffins l SimplyScratch.com

Line your muffin tin.

Chocolate Chip Muffins l SimplyScratch.com

Drop a few spoonfuls of the batter into each muffin liner.

Chocolate Chip Muffins l SimplyScratch.com

The batter should come up about two-thirds of the way.

Chocolate Chip Muffins l SimplyScratch.com

Combine the white sugar with the dark brown sugar.

Chocolate Chip Muffins l SimplyScratch.com

Mix until combined.

Chocolate Chip Muffins l SimplyScratch.com

Sprinkle a few spoonfuls on top of each muffin.

Chocolate Chip Muffins l SimplyScratch.com

Place on the middle rack of your preheated 375 degree oven and bake for 15-18 minutes or until a cake tester comes out clean. Be careful not to over bake. 🙂

Chocolate Chip Muffins l SimplyScratch.com

Let cool in the pan until you’re able to remove them without scorching your fingers.

Chocolate Chip Muffins l SimplyScratch.com

The BEST Chocolate Chip Muffins ever.

Chocolate Chip Muffins l SimplyScratch.com

So sugar-y and crispy on the outside…

Chocolate Chip Muffins l SimplyScratch.com

Yet soft and chocolate-chipy on the inside. These were eaten before the day was out… so so good!

 

Enjoy! And if you give these Chocolate Chip Muffins a try, let me know by snapping a photo and tagging me on twitter or instagram!

Chocolate Chip Muffins l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Sugar Crusted Chocolate Chip Muffins
Yield: 12 muffins

Sugar Crusted Chocolate Chip Muffins

These sugar crusted chocolate chip muffins are the perfect sweet treat for any day! What makes these extra special is the sugar crust on top

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1/3 cup grapeseed oil (or extra light olive oil)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup mini semi-sweet chocolate chips
  • 3 tablespoons white sugar (for sugar crust)
  • 2 tablespoons dark brown sugar (for sugar crust)

Instructions

  1. Heat your oven to 375° and line a muffin tin with baking cups.
  2. Mix together the three tablespoons white sugar and the two tablespoon dark brown sugar and set aside.
  3. In a medium bowl, combine the flour, sugar, baking powder, chocolate chips and kosher salt. In a small bowl whisk the egg, vanilla, grapeseed oil and milk. Pour the wet ingredients into the dry and mix by hand until all ingredients are incorporated.
  4. Fill the cups two-thirds of the way and sprinkle with the sugar mixture.
  5. Place the muffin tin on the middle rack of your preheated oven and bake for 18-20 minutes.
  6. Check mine at the 15 minute mark. The muffins are done when a cake tester comes out clean. Each oven is different, so watch these carefully.
  7. Let cool for a minute before removing. Serve while still warm!

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Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 255 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 18mg Sodium: 229mg Carbohydrates: 38g Fiber: 1g Sugar: 21g Protein: 4g
Nutrition information isn’t always accurate.
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