My Twist On Panera’s Chocolate Chip Muffin Tops

Good morning. How is your summer break so far? We have been doing well balancing adventures and lazy days! Today was one of the lazy days and I needed a quick and delicious breakfast to fill up these little bellies for a morning full of TV and games 😉


Here is a recipe for a scrumptious breakfast treat. Double it up or substitute chocolate chips for raisins or blueberries and you have yourself breakfast for a week. Enjoy!

Chocolate Chip Muffin Tops

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

  • 6 tablespoons of salted butter, softened
  • 6 tablespoons of granulated sugar
  • 1 egg
  • 1 cup of all-purpose flour
  • 1/2 teaspoon of baking soda
  • pinch of baking powder
  • 6 tablespoons of buttermilk
  • 1/2 cup of chocolate chips (or more)

Directions

  1. Preheat your oven to 425 degrees. Line two baking sheets with parchment paper.
  2. In a medium sized bowl, cream together the butter and granulated sugar. Add the egg, mix until smooth and creamy.
  3. In a separate bowl, combine the flour, baking soda and baking powder. Mix. 
  4. Now add the flour and the buttermilk to the main bowl. Give it another mix to combine.
  5. Fold in the chocolate chips gently.
  6. With a standard ice cream scoop – scoop out the dough onto the lined baking sheets. About 2-3 inches between each one to allow enough space to spread out. Bake for about 11 minutes or until lightly browned.
  7. Transfer them to a cooling rack to cool completely. Dust with powdered sugar if you like. 
  8. Enjoy!

x, Dijana

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