Brown Sugar Chocolate Chip Muffins | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Brown Sugar Chocolate Chip Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: Land O Lakes Butter Spread, Garlic & Herb; O Organics Maple Syrup, Organic, 100% Pure; Value Corner Vanilla Flavor, Imitation; Egg Salad; Chobani Plain Non-Fat Greek Yogurt; O Organics Milk, Low Fat, Organic; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Iodized Salt, 26 Ounce; Toll House Semi Sweet Mini Morsels; O Organics Sugar, Organic, Dark Brown; SIGNATURE SELECTS Apple Butter

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Brown Sugar Chocolate Chip Muffins

Serves 1620 mins prep25 mins cook

These bakery-style muffins are completely fuss-free and SO DELICIOUS—the brown sugar swirl is the secret!

2 servings

What you need

⅕ pc salted butter

⅕ cup maple syrup

¼ tsp vanilla extract

¼ pc egg nog

⅕ cup plain greek yogurt

⅕ cup milk

⅓ cup all purpose flour

¼ tsp baking powder

⅕ tsp salt

⅕ cup semisweet chocolate chips

⅕ cup dark brown sugar

⅕ cup apple butter

Instructionskeyboard_arrow_up


0 1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.2. In a bowl, stir together the butter, maple syrup, vanilla, eggs, yogurt, and milk. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the chocolate chips. 3. To make the swirl, combine all ingredients in a bowl. Dollop it by the tablespoon over the muffin batter. Lightly swirl the mix, don&#39;t over mix it.4. Divide the batter evenly among the prepared pan. Bake for 22-25 minutes, until the tops are just set. Enjoy warm with butter and sea salt.

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