A recipe I made a few years ago. These muffins are great. I don't remember where I took the recipe.
- Ready In:
- 1 cup plain yogurt or 1 cup sour cream
- 1 teaspoon baking soda
- 1⁄2 cup butter
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sugar
- 3⁄4 cup chocolate chips or 3/4 cup raisins
- 1⁄4 cup chocolate chips
- 2 tablespoons walnuts, chopped
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F Grease muffin pan. Set aside.
- In a bowl, mix yogurt and baking soda. Set aside.
- In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
- In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
- Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).
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I've made tons of muffins, and these have become my new favorite! Not too dense, like some yogurt recipes, but good body. Also just a bit crispy at edges, which made them delicious when still warm. I soaked some dried apricots in water overnight, then sliced them small and added to recipe. Tasted great, and i bet this would work with any dried fruit--probably would't even have to soak the smaller ones like dried cranberries of raisins. I left the garnish off the first time, but I've also made these muffins with just the cinnamon-sugar sprinkled on top, also nice little crunch. My husband loves walnuts and chocolate chips, so today I'm doing the whole garnish on some of the muffins. I've shared these with several others, and they rated raves. Thanks for this recipe, as I like to use yogurt and I haven't liked other recipes for yogurt muffins.
I made these using an egg substitute and a combination of yogurt and sour cream. I did leave the nuts off as I often grab a muffin on my way out the door for breakfast and our school is nut free due to allergies. I used mini chips, just as a personal preference in baked goods. I find they distribute more evenly and don't sink to the bottom like regular chip to in some batters. The muffin itself is good, but the topping is what takes it from good to great. I did get 14 rather large muffins using a regular size muffin pan and they baked to perfection at twenty seven minutes.