Crunchy Chocolate Chip Muffins

In February, Kansas City was buried in snow. I’m not talking a little bit of snow. One week we got 14 inches on a Thursday morning and the following Monday night another 11 inches. Needless to say, I didn’t leave the house for a few days each time. One of my friends was joking on the internet about why the grocery stores were sold out of all the staples (bread, milk, and eggs). While I on the other hand, always have a pantry and freezer always stock with food. I was cooking up a storm before and after working from home.

This recipe is an oldie but goodie from Taste of Home. I came from one of those magazines my sister shared with me. The recipe was originally published in 2005.

Chocolate Chip MuffinChocolate Chip Muffin by Kelly Kirby
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. plain yogurt
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1 t. baking soda
1/2 tsp salt
3/4 c. chocolate chips

Topping
1 tsp. cinnamon
2 T. brown sugar
2 T. chopped walnuts (optional)
1/4 c. chocolate chips

In a large mixing bowl, cream together butter and sugar. Add eggs and mix. Then add yogurt and vanilla. In a separate bowl, combine flour, soda, powder, and salt. Add to mixture slowly. Fold in chocolate chips. Fill muffin cups 2/3 full.

In a small, mix topping ingredients. Sprinkle over batter. Bake at 350 degrees for 25-30 minutes. This recipe makes one dozen muffins.

Note: If you don’t want to add the topping, I think the recipe would still be good for a chocolate chip muffin.

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