Ingredients for Chocolate Cookie Muffins
- 2 cups (240g) all-purpose flour
- 6 tablespoons (75g) granulated sugar
- 2 teaspoons baking powder
- ⅓ cup plus 2 tablespoons (90g) cold unsalted butter
- 1 large egg
- ½ cup (120ml) milk
- 1 ½ cups (225g) chocolate cookies
- Vanilla Chip
- 2 tablespoons (30g) shortening
- 6 ounces (170g) semi-sweet chocolate chips
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How to Make Chocolate Cookie Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ¾ cups (210g) all-purpose flour, ¼ cup (50g) granulated sugar, and 2 teaspoons baking powder.
- Cut in ⅓ cup (60g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and ½ cup (120ml) milk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 cup (150g) coarsely chopped chocolate cookies.
- Fill the prepared muffin cups about ⅔ full.
- **For the topping:** In a medium bowl, combine ¼ cup (30g) all-purpose flour, 2 tablespoons (25g) granulated sugar, and ½ cup (75g) crushed chocolate cookies.
- Cut in 2 tablespoons (30g) cold unsalted butter until crumbly.
- Sprinkle about 1 tablespoon of the topping over each muffin.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- **For the chocolate drizzle:** Melt 6 ounces (170g) semi-sweet chocolate chips and 2 tablespoons (30g) shortening in a heavy saucepan over low heat, stirring until smooth and glossy.
- Drizzle the melted chocolate over the cooled muffins.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
63g
Fat
40g
Carbs
10g