Recipe by Lisush
I got this recipe from my pastry chef class in high school. They're best right out of the oven when they're still warm and very fluffy. The recipe calls for 6 GIANT muffins, but I like to make 24 cupcake sized ones. I'm putting only the chocolate chips under the ingredient list because of nutrition info. I figure the chocolate chip version is the worst for you, so the others only get healthier =). (The amounts for the other versions are under directions as well as an additional topping of cinnamon sugar).
Top Review by drr813
AWESOME!!!! I just finished making these. I wish I had a picture to share with everyone because these look like they came from a bakery!!! I found that it made 12 Jumbo Muffins per batch. I ended up making one whole batch of Blueberry. I then made two more batches splitting them in half and adding Banana's & Walnuts to one mixture, Banana's, Walnuts & Mini Chocolate Chips to the next, Lemon Zest & Poppyseeds to another and finally Oatmeal & Mini Chocolate Chips to the last mixture plus 1/4 Cup additional yogart so that they wouldn't get to dry. Otherwise, I followed the recipe to the "T" and these all turned out looking beautiful. I haven't tasted all of them but the Oatmeal & Chocolate Chip that I did taste is AWESOME!!!! I plan to freeze most of these and get them out for a 4th of July picnic to share with my extended family. I will definitely be making more of these in the future, possibly making different kinds as I like to experiment with different combinations. Thank you so much for sharing this recipe!!!!
- 3 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 10 tablespoons butter
- 15 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups low-fat plain yogurt
- 1 cup semisweet mini chocolate chips
Directions See How It's Made
- *NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
- other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
- Adjust oven rack to lower-middle position and heat oven to 375°F.
- Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
- Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
- Add eggs, one at a time, to creamed mixture and beat well after each addition.
- Beat in one half of the dry ingredients.
- Beat in one third of yogurt.
- Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
- Add one of the Chef's Choice ingredients into the finished batter.
- Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
- Divide batter evenly among muffin cups.
- Bake at 375°F for 25 minutes, or until golden brown on top.
- Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.