I'm pretty sure mine weren't as good as "Crunchy, Creamy, Sweet"s because I only had one little bar of chocolate instead of the called for 1 cup of semi-sweet chips and 1/2 cup milk chocolate. They weren't the sweetest muffins I've made but since I gave up sweets for lent, the more breakfast/bakery feel to them made up for the fact that I was in fact sort of cheating on my lent.
Ingredients
3 c all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, room temperature
1 and 3/4 c granulated sugar
2 large eggs
1 tsp vanilla extract
1 and 1/2 c yogurt (I use Stonyfield Greek)
1 c semi-sweet chocolate chips (I used what I had)
Directions:
Preheat oven to 400 degrees. Line muffin tin with paper liners. Set aside.
In a medium mixing bowl, whisk together flour, baking powder, soda and salt. And zest and stir.
In a large mixing bowl of a stand mixer, cream butter and sugar until fluffy. [I don't own a mixer so I do everything by hand]
Add eggs, one at a time, mixing well after each addition.
Add vanilla and mix well.
Add dry ingredients 1/2 cup at a time, alternating with yogurt.
Add chocolate and stir it in with a wooden spoon.
Scoop the batter out to lined muffin tin, filling all the way to the top.
Bake for 5 minutes in 400 degree oven, Reduce the temperature to 375 degrees and bake 15 more minutes, or until browned on top and toothpick inserted in the center of each muffin comes out clean.
These muffins are perfect if you're craving a good treat but don't want to feel like you've ruined the hard work you put in today--not too sweet so you can't feel guilty!
[hey ali]
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