These bakery style chocolate chip muffins are a simple treat to whip up. They are big in flavour, chocolatey and light. The muffin tops are crunchy and crisp while the middle has a soft and moist crumb.
Muffins will last 3 days stored in a tin but are best enjoyed the same day as the tops will lose their crunch. Muffins freeze well but will also lose the freshly baked crunchy muffin tops. Freeze in an airtight container for up to 2 months. Reheat in the oven to retain the crunchy top.
I’ve tried making this recipe with less sugar but have been unsuccessful. Less sugar results in a denser muffin so it’s best to just enjoy them as a treat!
Keywords: Breakfast, Muffins, Muffin Top, Chocolate Chip Muffin