- 1/4 cup butter
- 2 2/3 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup canola oil
- 1 1/2 cups vanilla yogurt
- 2 teaspoons vanilla
- 1 1/4 cup milk chocolate chips
- 1/2 cup mini chocolate chips
Preheat the oven to 425 degrees. Melt butter over medium-low heat in small sauce pan. As it Mel’s it will start to foam, then turn a clear golden color. Continue to stir, scraping any browned bits as it starts to brown. It should have a nutty aroma. Once browned and nutty, remove from heat and allow to cool for at least 5 minutes.
Whisk flour, baking powder, soda, and salt. In another bowl whisk sugar and eggs until thick and combined, about 45 seconds. Whisk in browned butter and oil. Add yogurt and vanilla, whisking until combined.
Using rubber spatula, gently fold wet ingredients into dry. Pour in chocolate chips. Spoon batter info muffin tin even with the tops (no 2/3 or 3/4 full, fill them up!) Sprinkle with more chocolate chips if desired.
Bake for 5 minutes at 425 degrees then decrease heat to 375 degrees and bake 12-15 minutes more.
*Recipe from Abajillianrecipes.