Chocolate Chip Yoghurt Muffins Recipes

Steps:

• Line a Texas Muffin pan with 6 liners.
• Mix the dry ingredients together first in a large bowl.
• In another bowl, mix the wet ingredients together with a whisk.
• Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
• Whisk in the chocolate chips.
• Fill each paper about halfway or a little less.
• Bake 25-30 minutes at 350F or until browned on top.

Steps:

• Preheat oven to 375F and line a 12 piece muffin pan with paper cups.
• In a large bowl mix the dry ingredients.
• I a medium bowl mix the wet ingredients.
• Fold the wet ingredients gradually into the dry ingredients with a spatula.
• Do not over-mix!
• Spoon the batter into the muffin cups.
• Bake for 20 to 25 minutes or until tops spring back when touched.
• Do not over-bake!
• Remove from the oven, let them stand for a few minutes, then remove from the tin to let them cool.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill 12 paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.