Ingredients
Units
Scale
- 2 cups all-purpose flour (280 g)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup unsalted butter, melted
- 3/4 cup white sugar (150 g)
- 2 Tbsp. brown sugar
- 1 cup plain yogurt, full fat preferred (250 g)
- 2 tsp. vanilla extract
- 2 large eggs
- 1 and 1/2 cups chocolate chips (265 g)
Instructions
- Preheat the oven to 400°F and spray a standard 12 cup muffin tin with cooking oil.
- Place the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium sized bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
- Place the butter, white sugar, brown sugar, yogurt, vanilla, and eggs in a large bowl. Stir with a whisk until combined and smooth.
- Add the dry ingredients to the bowl with the wet ingredients. Slowly fold together the ingredients with a large spatula, stirring until most, but not all, of the dry ingredients are absorbed.
- Add the chocolate chips and fold them into the batter, slowly stirring until they are evenly distributed.
- Divide the batter into the muffin cups. The batter will fill the cup almost to the top of each cup.
- Bake in the oven 15 to 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean and the edges of the top of the muffin are turning golden brown.
- Let cool in the pan for 10 minutes. Then careful running a thin knife around the edge of each muffin, releasing it, and moving them all to the wire rack to cool completely.