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Very easy to make, very easy directions to follow and they turned out delicious and moist! I did not put Choc. Chips in them but Raisins instead and they were Yummy! I also cut back on the sugar with no noticeable effect. All in all, a perfect muffin for home, company or taking to a friends place! Thanks you for these! I needed to use up Yogurt that was expiring and I found your awesome recipe!
I reduced the sugar by 1/3, used half the butter, added 1 Tbs oil, and omitted the garnish. I used cupcake liners instead of greasing the pan. They only needed 20 minutes in the oven, and were soft, moist, and tasty!
Best muffin ever!
Used Greek yogurt and a mix of whole wheat flour and unbleached white.
Thank you Boomette
Easy to make with things in the house. Taste good but didn't rise as nicely as I had hoped they would. Worth it just for the baking soda in the yogurt step--wow!
These are amazing!
I will for sure keep this in my recipe arsenal.
Using the recipe for 12 muffins, I managed to make 24 mini muffins and 6 regular muffins.
All I had to do was increase the amount for the garnish.
I plan on giving them as gifts, and can't wait to see how others react :)
I've had some really great muffins in my time, but these are exceptional! The muffins are great on their own, but the topping is what puts them way over the top. I used yogurt and followed the recipe exactly as written. These are the kind of muffins you would make to impress, like on a brunch buffet or to give in a gift basket. Keeper! Thanks for sharing the recipe Boomette, made for Pick-A-Chef Fall 2011.
These were great, I followed the recipe exactly (using yogurt) and pulled them at 20 minutes. I loved the contrast of the pure white muffin with the dark chips sprinkled throughout. And the fancy topping makes them feel bakery-style! Only change would be to cut back to 1/2 tsp cinnamon next time on the topping, as personal preference. Thanks Boomette!
*Made for Australia/NZ Swap #52* VERY yummy, Boomette ! I had a carton of Greek Lemon Yogurt, which I thought would be tasty, and added cinnamon chips to the batter , instead of the topping. The batter was VERY stiff, and I was concerned it wouldn't rise. I baked 25 minutes at 350* and had 12 beautiful, light muffins ! DH said be sure to keep this recipe. Thanks for posting.
Very nice muffins Boomette !! I used plain yogurt, and chocolate chips. As for the topping I got a little creative, as I used 1 tablespoon chopped walnuts, and 1 tablespoon chopped pecans. Everybody here, including my sister, and her family who are in town visiting this week really enjoyed these. They came out very nice, and moist, and I could not ask for a better recipe as these were really NICE. Made for I recommend tag.
These are yummy! Enjoyed the first and second day and they are done and DD (toddler) is asking for me to make more. I made ours gluten free and chocolate free using carob chips! For a half batch here I used 1 cup plain yogurt as in Any Kind Muffins (Gluten Free) for the wet ingredient. I used the rice flours mentioned in that recipe and a little change in the starches (tapioca starch and sweet rice flour, no potato starch) but kept to that gluten free recipe for the rest of the dry ingredients. I used a bit of extra baking soda and 1 tbs organic apple cider vinegar instead of the baking powder. I used the butter called for in this recipe plus some canola oil as gluten free needed more, I used a halal vanilla paste, sea salt, brown sugar and the rest. I may make these again the same way. Made for Potluck Tag Fall/Winter 2010.