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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Muffins are one of my favorite things to bake, and these are the best. I always keep some in the freezer for breakfast on the run. I can zap one in the microwave before I head out the door. Kelly Kirby Westville, Nova Scotia Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup (8 ounces) plain yogurt |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup semisweet chocolate chips |
topping: |
1/4 cup semisweet chocolate chips |
2 tablespoons brown sugar |
2 tablespoons chopped walnuts, optional |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill paper-lined muffin cups two-thirds full.
2. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
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