Ingredients1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
TOPPING:
1/4 cup semisweet chocolate chips
2 tablespoons brown sugar
2 tablespoons chopped walnuts, optional
1 teaspoon ground cinnamon
Directions
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 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 near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
These muffins are very good! I think the yogurt plays a big part in keeping them moist. I did not have any plain yogurt on hand, so I substituted vanilla yogurt instead.
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