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 my 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: 6
  • Difficulty: easy
  • Print
  • 6 tablespoons of salted butter, softened
  • 6 tablespoons of granulated sugar
  • 1 egg
  • 3/4 cup of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 6 tablespoons of buttermilk
  • 1/2 cup of chocolate chips


  1. Preheat your oven to 425 degrees. Line a baking sheets with parchment paper.
  2. Cream together the butter and granulated sugar. Add the egg, mix well and then add the flour until combined.
  3. In a separate bowl, mix the baking soda with the buttermilk before you add it to the batter as well.
  4. Now fold the chocolate chips gently.
  5. With a standard ice cream scoop (1/4 cup) scoop out the dough onto the lined baking sheet. Leave about 2-3 inches between each one. Bake for about 11 minutes or until lightly browned.
  6. Transfer them to a cooling rack to cool completely.
  7. Enjoy!



  1. Thank you for this. I’m not gonna lie, I cannot wait to find out if mine will be as good as there’s. If so, I’m saving a lot of money. Yours look great! I’ll have to ask for you figure out the pumpkin tops! 😍

    1. Oh yes the pumpkin as well ♡

  2. YUM!!

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