Chef's Choice Muffins (Chocolate Chip, Blueberry, or Lemon Poppy

READY IN: 40mins
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!!!!

Ingredients Nutrition


  1. *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).
  2. 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).
  3. Adjust oven rack to lower-middle position and heat oven to 375°F.
  4. Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
  5. Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
  6. Add eggs, one at a time, to creamed mixture and beat well after each addition.
  7. Beat in one half of the dry ingredients.
  8. Beat in one third of yogurt.
  9. Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
  10. Add one of the Chef's Choice ingredients into the finished batter.
  11. Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
  12. Divide batter evenly among muffin cups.
  13. Bake at 375°F for 25 minutes, or until golden brown on top.
  14. Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.

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