Yesterday was a rainy dreary day in New York. While I would much rather have been on the beach or in the pool, these delightful muffins made the rain a little more bearable. I’ve been wanting to make chocolate chip muffins and I wanted to do so with yogurt, which not only makes the muffins healthier but also much more moist. A quick google search yielded this recipe from The Fresh Loaf which was quick and easy. I also liked how the there were several options for add-ins. I opted to add in chocolate chips and I made minis because I am currently obsessed with my mini-muffin pan.
After arriving home thoroughly soaked from brunch with my girlfriends and running errands, I promptly plopped down with a cup of coffee and a bite sized treat. Yum! What better way to spend a rainy day?
Chocolate Chip Yogurt Muffins
Heat oven to 375F.
1 cup whole wheat flour
1/2 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup brown sugar
1/4 teaspoon cinnamon
OPTIONAL DRY: Add any of these you like to the dry ingredients.
1/2 cup chopped nuts
1/2 cup chocolate chips
3/4 cup blueberries (best added to dry ingredients if frozen, so they don’t clump together)
1 beaten egg
8 ounces plain or vanilla yogurt (low fat or non-fat, or whole fat, for that matter)
1/4 cup melted butter or margarine
1 tsp. vanilla extract
1/2 to 1 cup mashed banana
Combine all dry ingredients (including options) in a large bowl, and wet ones in a smaller bowl. Add wet ingredients to the dry ones. Stir only till moistened.
Fill large or small muffin tins 3/4 full. Bake about 16-18 minutes for large muffins; 12-13 minutes for minis. If you use mashed banana, you may need to bake for another minute or three. You can also sprinkle the tops with cinnamon sugar before baking. They freeze very well.