A couple of weeks ago I made some off-the-cuff muffins from some ingredients I assumed would go well together. It was risky, but all the basics of a muffin recipe were there, so I went with it. Since I’m still in the throes of all this allergy nonsense, I opted not to try any. Tex said they were pretty awesome–fluffy and a little dense (just what I was going for), and not to brag, but they were the prettiest muffins I’d ever made. They looked very much like they should have been sitting on a pretty cake stand in a darling little bakery (where I was the owner, no less). What were in these tasty, daydream-inducing breakfast treats, you ask? Brown sugar and chocolate chips, with a brown sugar crumb topping.

Brown Sugar Chocolate Chip Muffins

2 3/4c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup half and half (milk would be just fine, and probably make more sense)
1/2 c brown sugar
1/2 c unsweetened applesauce
1 tsp vanilla
1/2 c chocolate chips

For topping:
2 tbsp brown sugar
2 tbsp flour
1 tbsp butter
Combine in a small bowl until a crumb consistency is reached… I found it worked best with a clean hand.


Preheat oven to 350. In a medium-sized bowl combine the dry ingredients and stir to combine. In the bowl of an electric mixer, combine all wet ingredients and mix on low with paddle attachment. Add in dry mixture, a half a cup at a time. Last, add in chocolate chips and stir to combine. Fill a lined muffin pan until approximately 2/3 full. Sprinkle a healthy amount on each muffin and bake approximately 15-18 minutes, or until golden brown and awesome.


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