There are muffins and then there are muffins. These guys, loaded with regular and white chocolate chips, and rich with butter and yogurt, are definitely in the latter category. In fact, for me, these are more of a brunch food than something one might reasonably eat for breakfast. People less than five feet tall (or anyone in possession of a serious sweet tooth) may have other opinions.
These muffins have been part of my repertoire for a million years, and their source is now lost to history. I think I found the recipe originally on the Godiva recipe list, but if it was ever there, it’s long gone now. The white chocolate is especially nice here because the muffin batter is not super-sweet, but in a pinch, making them with all regular chocolate chips will work too.
I recommend making these in paper liners. No matter what I do, the chips stick to the sides of whatever I bake the muffins in, and it seems a shame to wash perfectly good chocolate down the drain! If you have enough to freeze, it works fine, and you can defrost them on the countertop overnight.
Oatmeal chocolate chip muffins
1 stick (1/2 c.) butter
1/2 c. brown sugar
1/4 c. white sugar
1/2 c. plain yogurt
2 eggs
1 c. flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
pinch salt
1 c. oats
1/2 c. chocolate chips
1/2 c. white chocolate chips
Preheat the oven to 375 F.
Melt the butter in a large bowl in the microwave (or in a pan on the stove). Add the sugars and mix, then the yogurt, then the eggs.
Add the flour, baking soda, baking powder, cinnamon, and salt all at once and mix, then stir in the oats and chocolate chips.
Fill the muffin cups three-quarters full and bake for 18-20 minutes, until golden brown. Makes about 15.
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