Top O’ The Muffin To Ya

This muffin makes me want to start selling muffin tops. Elaine and Kramer had a seriously fabulous idea. I’ve made a very simple sour cream muffin with semi-sweet chocolate chips mixed in. What makes it special is the generous sprinkle of Turbinado Sugar on top. It gives it a crunchy, sweet, almost candy-like top. Don’t get me wrong, the actual muffin is also quite tasty too, but I could make muffin tops, corner the market, and take over the world! Its just that good.

Chocolate Chip Muffin Recipe

2 c all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 large eggs
1 c sour cream
2/3 c brown sugar, packed
3 tbsp unsalted butter, melted
1 tsp almond extract

1/2 c semi-sweet chocolate chips
turbinado (or other large grain) sugar for sprinkling on top

1. Grease a 12 cup muffin pan and preheat oven to 400 degrees.

2. Combine all dry ingredients (first 4 ingredients) in a large bowl and whisk together to incorporate.

3. Combine eggs, sour cream, sugar, butter and almond extract in another bowl, and whisk to incorporate.

4. Add the wet mixture to the flour mixture and fold together with 2-3 light strokes. Pour in the chocolate chips, and stir a few more times, just until the dry ingredients are moistened. Do not overmix, or you will or you will end up with one tough muffin. The batter should be slightly lumpy.

5. Divide the batter among the prepared muffin pan. Sprinkle a generous amount of turbinado sugar over the top of each muffin. Bake until a toothpick comes out clean, 12-15 minutes.

Note: The chocolate chips can be substituted with frozen berries.