Ingredients
1/4 cup{1/2 stick} butter
2/3 cup sugar
2 eggs
1-1/3 cups all-purpose flour
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8-ounce container vanilla yogurt
1/2 cup miniature semi-sweet chocolate pieces
1/2 cup chopped nuts
Directions
1 Preheat oven to 425 degrees.
2 Cream butter and sugar in large mixer bowl until fluffy.
3 Add eggs, one at a time, beating well after each addition.
4 Combine flour, cocoa, baking powder, and salt; add to mixture alternately with yogurt stirring only until dry ingredients are incorporated.
5 Do not over mix.
6 Gently fold in morsels and nuts.
7 Spoon batter into paper cup lined 2-3/4-inch muffin cups.
8 Bake 15 to 18 minutes, or until top springs back when lightly touched.
MAKES 12 muffins
1/4 cup{1/2 stick} butter
2/3 cup sugar
2 eggs
1-1/3 cups all-purpose flour
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8-ounce container vanilla yogurt
1/2 cup miniature semi-sweet chocolate pieces
1/2 cup chopped nuts
Directions
1 Preheat oven to 425 degrees.
2 Cream butter and sugar in large mixer bowl until fluffy.
3 Add eggs, one at a time, beating well after each addition.
4 Combine flour, cocoa, baking powder, and salt; add to mixture alternately with yogurt stirring only until dry ingredients are incorporated.
5 Do not over mix.
6 Gently fold in morsels and nuts.
7 Spoon batter into paper cup lined 2-3/4-inch muffin cups.
8 Bake 15 to 18 minutes, or until top springs back when lightly touched.
MAKES 12 muffins