Chocolate Chip Macaroon Muffins

On National Chocolate Chip Day, the obvious choice would have been to make chocolate chip cookies.  Not that there's anything wrong with them!  But ....

I debated whether to celebrate with something exotic, say some spicy chocolate-chili concoction ... nah.  I wanted the rich simplicity of the chocolate chips to shine through.

And so I baked a variation on the cookies, and also added an extra sweet touch with crumbled coconut macaroons (a fabulous marketing gift from the Bender Hammerling Group, which handles public relations and marketing for several food producers, including Manischewitz).  As they say, it's the little things.  The topping takes these muffins beyond everyday breakfast food and they become a special treat.

If you'd like to celebrate today's festivities with other options, here are some more suggestions that showcase the glory of chocolate chips:

Krispy Kreme Chocolate Chip Cookies

Butterscotch Pretzel Brownies

Raspberry Chocolate Chip Bread Pudding

Chocolate Chip Gingerbread Scones

Orange Chocolate Chip Cookies

Hillary Clinton's Oatmeal Chocolate Chip Cookies

Ricotta Cheese Pudding

Ginger Shortbread Cookies


Chocolate Chip Macaroon Muffins

1/3 cup butter, softened
1/3 cup brown sugar
1 egg
1 cup vanilla yogurt
1/2 cup half-and-half
1 teaspoon kosher salt
1-1/2 cups flour
1-1/2 teaspoons aluminum-free baking powder
1/2 cup milk chocolate chips
6 Manischewitz coconut macaroons, crumbled

Preheat oven to 350F.  Line a 12-cup muffin tin with paper liners.

In a large bowl, cream together butter and brown sugar.  Stir in egg and yogurt.  Stir in half-and-half and salt, then mix in flour and the baking powder.  Stir in chips, then divide batter among the lined muffin cups.  Sprinkle the crumbled macaroons over the tops of the muffins.

Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.