If you ask me, there are two types of muffins in the world. One is moist throughout and has a shiny, cracked top. The other is moist inside and has a crusted top. I often find the challenge with baking muffins with a crusted top is keeping the moisture inside. I want to share with you my recipe for a super moist and fluffy muffin with a thin and crispy sugar crust that complements the muffin so well.
Sugar-Crusted Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tb baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup yogurt
- 1/4 cup vegetable oil
- 1 large egg
- 2/3 cup chocolate chips
- 1 tb granulated sugar
- 1 tb brown sugar
- Preheat oven to 400°F. Line or oil 12 muffin tins.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, yogurt, vegetable oil, and egg. Stir the wet mixture into the dry mixture until well incorporated. Mix in chocolate chips. Scoop mixture into prepared muffin tins, about 3/4 full.
- In a small bowl, mix together granulated sugar and brown sugar, sprinkle this over each muffin. Bake for 20-25 minutes.
- If you would like your chocolate chips to be seen on the top (unlike what I’ve done here where all the chocolate chips are incorporated). When you mix in your chocolate chips, only use 1/3 cup. When you are sprinkling the sugar mixture, also dot each muffin with reserved chocolate chips.