Bakery Style Chocolate Chip Muffins

Carbs, oh how I love you! Especially in the morning, so carbs plus chocolate is always a great to start off the day in my book. I made these for breakfast last week, and I am still thinking about them. So perfectly light and airy while being enough to carry you over to lunch. This is what breakfast should be made of!

WHAT YOU NEED: (Makes 12 regular size muffins)
1 1/2 c all-purpose flour
1/2 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp fresh orange zest (optional)
5 Tbsp unsalted butter, room temperature
1 1/2 c granulated sugar
1 large eggs
1 tsp vanilla extract
3/4 c yogurt (I used Greek yogurt)
1 c semi-sweet chocolate chips


Preheat oven to 400 degrees. Spray muffin tin with non stick spray. 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. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well.

With mixer on low speed 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. You can place few chocolate chips on top of each muffin. 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. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
You can wrap baked muffins tightly and freeze for up to 1 month. Simply defrost on the counter and pop in the microwave for 7 to 10 seconds to warm up and make chocolate melt.

original recipe found at: Crunchy, Creamy, Sweet

Go make these right now. They are perfect for brunch, a shower, or just because you need a chocolate fix.

What are your favorite kinds of muffins?

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