Since my flight from Boston got in so late last Saturday night, I wasn’t feeling up to making a big Easter brunch on Sunday. Instead we met some friends at Broken Yolk (I can’t resist the California Breakfast Burrito, drool). We expected that they would be pretty packed and were pleasantly surprised to get a table almost right away. The staff must have also been expecting long waits because they were carrying around trays of mini-chocolate chip muffins for people waiting to be seated and waiting for their food. I, of course, snagged one and for the next 2 days I couldn’t stop thinking about them. Needless to say, I recreated them at home just 2 days later.
Let’s be serious for a second. These do not make a nutritiously sound breakfast. They are glorified chocolate chip mini-cakes, with no real redeeming nutritional value. But… they make an absolutely perfect second breakfast (ya know, that meal between first breakfast and lunch) for this 5-month pregnant lady. 🙂 And a delicious evening snack for anyone.
1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3/4 cup sugar
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
1 large egg
1/4 cup Greek yogurt
1/4 cup milk
1 cup chocolate chips
Preheat oven to 350 degree. Line a muffin pan with paper liners.
In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside. In a glass measuring cup, stir together the greek yogurt and milk; set aside.
In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and wet ingredients in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter.
Divide the batter between the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Adapted from previously posted recipe for Cranberry and White Chocolate Chip Muffins
Love Muffins? Me too!