I think 99 percent of muffin eaters would agree that the top is hands down the best part. It’s got crunchy edges, usually some fun toppings going on, but still a good bit of that classic muffin moisture.
Think of these muffin top cookies as combining the best part of the muffin with a cookie in a brownie flavor — pretty much the best parts of everything in the baked goods world.
The even better part, though, is that these are healthy! Yep, a brownie-cookie-muffin concoction that’s filled with whole-grain oats, wheat flour, coconut oil and yogurt. They’re super versatile, being completely acceptable as dessert (spread some nut butter on top if that’s your thing), alongside breakfast or as a quick on-the-go snack. You’ll never need a muffin tin again.
Chocolate brownie muffin top cookies recipe
A healthy combination of everything you love from a cookie, brownie and muffin.
Prep time: 10 minutes | Inactive time: 15 minutes | Cook time: 15 minutes | Total time: 40 minutes
- 1/4 cup melted coconut oil
- 1/2 cup 2 percent plain Greek yogurt
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup oat flour
- 3/4 cup whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened almond or coconut milk
- 1/4 cup dark chocolate chips, plus more for topping
- In a large bowl, combine the coconut oil and yogurt, and whisk until smooth.
- Add the sugar, and whisk again until as smooth as possible.
- Add the eggs, vanilla and salt, and whisk 1 more time.
- In a separate medium bowl, combine the flours, cocoa powder, baking powder and baking soda.
- Add the dry mixture to the wet mixture, and stir until just combined.
- Add the milk, and stir again until incorporated.
- Fold in the 1/4 cup of chocolate chips, and refrigerate the dough for 15 minutes.
- While the dough chills, preheat the oven to 350 degrees F, and line 2 baking sheets with silicone baking mats or parchment paper.
- Once chilled, scoop heaping tablespoons of dough onto the baking sheet, about 9 per baking sheet so that they have room, as they’ll spread a little while baking. Top each cookie with a couple of chocolate chips, and bake for 12 to 15 minutes.
- Remove from the oven, and let cool for a few minutes before transferring to a cooling rack.
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