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Traditional Chocolate Chip Muffins

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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups 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

  • 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 12 paper-lined muffin cups two-thirds full.
  • Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Nutrition Facts
1 each: 308 calories, 13g fat (8g saturated fat), 58mg cholesterol, 319mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 5g protein.

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