Home Kitchen Sugar Crusted Chocolate Chip Muffins

After the holidays I have the hardest time falling back into the rhythm of my normal life. As I sit here looking around and the gift boxes, empty toy boxes and those dang twist-tie things – and don’t even get me started on the holiday decorations that eventually need to be packed away, I’m feeling extremely disorganized and overwhelmed with it all. I have to work the next couple of days and New Year’s weekend at the hospital and I’m wondering when I’ll get to it all. In the same breath, didn’t I simply put all this stuff up?

I only want to bake.

I can tell ya with certainty that I’d rather curl up with these muffins, a cup of coffee and watch endless hours of The Cooking Channel than tackle the after math of Christmas. So with that said… who wants to come over and re-organize my life, or maybe only the cupboards? So I can bunker down and watch a little Bitchin’ Kitchen… I’ll pay you with baked goods?

TO Make These Sugar Crusted Chocolate Chip Muffins Set out:

• unbleached all-purpose flour
• granulate sugar (white)
• baking powder
• kosher salt
• egg
• vanilla extract
• whole milk
• grapeseed oil (or extra light olive oil)
• mini semi-sweet chocolate chips
• white sugar (for sugar crust)
• dark brown sugar (for sugar crust)

In a large bowl, measure and add 2 cups all-purpose flour, 1/2 cup sugar, 3 teaspoons baking powder, 1/2 teaspoon kosher salt and whisk to combine. Once combined add 3/4 cup mini chips.

Stir to combine.

In a separate bowl, crack and add in one egg and measure in 1/2 teaspoon vanilla extract.

Drizzle in 1/3 cup grapeseed oil. Okay, so it doesn’t have to be grapeseed oil, although I personally think it’s responsible for why these muffins are so dang moist. Since I don’t keep vegetable or canola oil in the house, it’s a great (and much healthier) alternative. However, coconut oil, applesauce or an extra light olive oil would do the trick too.

Add in 1 cup milk. I use whole milk because it’s creamier. Now whisk to combine.

Add the wet ingredients into the dry.

Mix until incorporated.

Line your standard muffin tin.

Drop a few spoonfuls of the batter into each muffin liner.

The batter should come up about two-thirds of the way.

In a small bowl, measure out 2 tablespoons each white sugar and dark brown sugar.

Mix until combined.

Sprinkle a few spoonfuls on top of each muffin.

Place on the middle rack of your preheated 375 degree oven and bake for 15-18 minutes or until a cake tester comes out clean. Be careful not to over bake. 🙂

Let cool in the pan until you’re able to remove them without scorching your fingers.

The GO-TO Chocolate Chip Muffins ever.

So sugar-y and crispy on the outside.

Yet soft and chocolate-chipy on the inside. These were eaten before the day was out… so worth the pot!

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!