Vanilla base muffin with lots of semi-sweet chocolate chips, then topped with a mixture of cinnamon and sugar.
These Chocolate Chip Muffins got buried in draft mode on my blog. I made them the same time I made these Carrot Cake Muffins for a brunch I hosted during my daughter’s graduation weekend back in May. Have you ever hosted a get together in house that itsn’t yours? We rented a house near the graduation festivities for that weekend, and I don’t know about you, but I feel totally lost in someone else’s space! It’s kind of like shopping in a grocery store you’re not familiar with. I feel completely disoriented strolling up and down the isles, looking for items that end up being on the other side of the store! In this case, I was constantly opening and closing drawers and cabinets! I was so glad that I brought several prepared dishes and these muffins!
Chocolate Chip Muffins
- 2 cups flour
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2/3 cup milk
- 1/4 cup butter, melted and cooled
- 1/4 cup Greek yogurt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (or 11 ounce bag)
- TOPPING (optional)
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees and prepare muffin pan with liners or spray them with cooking spray.
- In a medium sized bowl combine flour, baking powder and salt. Mix with a whisk and set aside.
- In a separate bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time until well incorporated. Mix in vanilla and yogurt.
- Slowly add the flour mixture to the butter mixture, mixing until combined. Don't over mix. Add Chocolate chips.
- Fill muffin cups about ⅔rd full. Top with about a teaspoon of cinnamon-sugar topping.
- Cook for about 15-20 minutes.
I made these again this past weekend for my mom, which reminded me that I haven’t shared this on The Foodie Affair! Give them a try, won’t you?!