Chocolate Chip Muffins

I caught a small break the other day.  The baby went right back to sleep after a morning feeding and I had a chance to make some muffins.  My mother used to make chocolate chip muffins for us when I was a kid.  She was a great cook when it came to Albanian food but American cuisine….ehhh….not so much.  She used a hand mixer for the muffins and she used regular sized chocolate chips.  Over-mixing made the muffins tough and the chocolate chips were too heavy and sunk to the bottom of the muffin.

I love this recipe from The America’s Test Kitchen Baking Book.  I used the Mocha-Chip variation for my recipe but left out the coffee flavor.  There are about seven variations to this recipe like Lemon-Blueberry, Banana-Walnut and Raspberry Almond but Chocolate Chip is my favorite so that’s the one I’m including today.

3 cups (15 ounces) all-purpose flour

1 cup (7 ounces) sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 1/2 cups whole or low-fat plain yogurt  (I make my own yogurt which I prefer over the store-bought brands)

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted and cooled

1 cup mini chocolate chips

1.  Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Grease a 12-cup muffin tin. (Try not to use paper liners because the muffins don’t bake up as tall and you lose a fair amount of muffin goodness to that liner)

2.  Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.  In a medium bowl, whisk the eggs and then whisk in the yogurt until smooth.  Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just barely combined, then fold in the melted butter followed by the mini chocolate chips.

3.  Using a greased 1/3-cup measuring cup, portion the batter into each muffin cup.  Bake until golden brown and toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking.

4.  Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack, and let cool for 10 minutes before serving.

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