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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!

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bloominbrilliantlv February 22, 2014

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!

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ec0star April 11, 2013

Best muffin ever!

Used Greek yogurt and a mix of whole wheat flour and unbleached white.

Thank you Boomette

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lgforster_5143113 January 23, 2013

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!

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Kasha September 12, 2012

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 :)

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cnklilly May 15, 2012

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.

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DeeVaFoodie October 06, 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!

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averybird June 10, 2011

*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.

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NurseJaney May 06, 2011

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.

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weekend cooker April 09, 2011

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.

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UmmBinat January 07, 2011
Yogurt Muffins