Let me preface this by stating that most of my baking recipes are actually accidents. I’m usually trying to make something else, and making things up as I go, and what I end up with is something very different. But the delicious ones… well they end up here. The hardest part is naming them, because I don’t really know what to call all these yummy creations.
I actually prefer it this way. I love creating something new, and it makes me super happy when others can enjoy them too. With these little beauties today, my husband and I went back and forth on what I should call them. They have a cake-like texture, and are too soft to resemble a scone. They are more of a cookie shape but definitely too fluffy to call itself a cookie, in my opinion. The more we discussed all of this (and the more we tasted them), we realized that they look like muffin tops. They taste like muffin tops. They will be “muffin tops.”
The recipe is super simple and makes a delicious batch of muffin tops, arguably the best part of a muffin. These baked beauties have a deep chocolate flavor enhanced by espresso powder, and a sprinkle of mini chocolate chips throughout. The sweet vanilla bean icing drizzled on top pushes these closer to that fine line between breakfast and dessert. They are gluten free and vegan, and so much healthier.
To make these muffin tops, you combine all of the dry ingredients into a large mixing bowl. For this recipe, I used 1:1 gluten free baking flour by Bob’s Red Mills and dairy-free mini chocolate chips by Enjoy Life.
In a smaller bowl, whisk the wet ingredients until completely combined. Make sure your coconut oil isn’t hot. I usually heat the oil for a few seconds in a jar before I start on anything else. Then by the time I need it, it’s cool enough. If it’s too hot, the coconut milk with react and become harder to whisk together.
Pour wet into dry, and mix with a spatula until a sticky, wet batter forms and all of the dry ingredients hiding at the bottom of the bowl are incorporated.
Next, all you have to do is scoop, drop, and bake! For my scones and muffin tops, I like using this ice cream scoop. The scoop is 2.25 inches large and yields 12 muffin tops out of this recipe. If you have a smaller scoop, like a cookie scoop, you will have more, smaller muffin tops.
The recipe is super simple and makes a delicious batch of muffin tops, arguably the best part of a muffin. These baked beauties have a deep chocolate flavor enhanced by espresso powder, and a sprinkle of mini chocolate chips throughout. The sweet vanilla bean icing drizzled on top pushes these closer to that fine line between breakfast and dessert.
- 1 1/2 cups gluten free flour
- 1/2 cup unsweetened cocoa
- 1 tbsp baking powder
- 1 tsp espresso powder
- 1/4 tsp sea salt
- 1/2 cup mini semi-sweet chocolate chips (dairy free)
- 5 tbsp coconut oil, melted and cooled
- 3/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup full-fat coconut milk
- 1 tbsp coconut oil, melted
- 1 tbsp coconut milk
- 1/4 tsp vanilla beans (or 1/2 tsp pure vanilla extract)
- 1/2 cup powdered sugar
- If your coconut oil is still solid, add to a small jar or microwave safe bowl and microwave for 10 seconds. Remove from microwave and set aside to cool.
- Preheat oven to 375 degrees. Line a large (or two small) baking sheets with parchment paper.
- Mix dry ingredients in a large mixing bowl until combined and there are no more clumps. In a small bowl, whisk the wet ingredients. Pour the wet mixture into the dry and combine with a spatula. Make sure you get all of the dry ingredients hiding at the bottom of the bowl, and continue mixing until all is combined. A sticky, wet, and thick batter will form.
- Using a trigger ice cream scooper, scoop batter onto prepared baking sheets at least 2 inches apart. These muffin tops will spread quite a bit. Add a few mini chocolate chips on top of each muffin if desired. Bake for 20-25 minutes, careful not to burn the bottoms.
- Let cool in pan for a few minutes before moving to a cooling rack. Cool completely before icing. To make the icing, combine all icing ingredients in a small bowl and stir until completely combined and all lumps are gone. Drizzle onto the muffin tops.
The espresso powder enhances the chocolate flavor, but can be omitted if you don’t have any. I use a large ice cream scoop, which yields 12 muffin tops. A smaller cookie scoop can be used to yield more, smaller muffin tops. You can sub 1/2 tsp vanilla extract for the vanilla beans. If icing, store muffin tops in an airtight container in the refrigerator for up to a week (if you don’t eat them before then). If not icing, store in an airtight container in a cool, dry place.