Just Like Store-Bought Chocolate Chip Mini Muffins

It seems one of my friends introduced the ballerinas to the little packages of chocolate chip mini muffins sold in the grocery store. For $3.99/box. The box that includes five packages. Of four muffins each. So, 20 teeny tiny muffins runs you four bucks. OUCH!

I very rarely buy packaged baked goods. They never taste as good as homemade. Yet growing up, I used to think the highest praise I could lavish on my dad (who was an awesome cook) were the words, "This is SO good. Tastes just like store-bought!" Sorry about that, Dad. 

But after continual begging, I finally caved and bought a box. They were gone the next day. Poof! We bought them again. And again. They were easy grab-n-go snacks. I was about to toss them into my cart on my next shopping trip, when I took a look at the price. And I realized this had to stop.

I searched and searched for the best chocolate chip muffin recipe. I tried a few.

"Too chocolatey,"  choked the Big Ballerina.

"Too mushy," mumbled the Little Ballerina.

I tweaked a few more recipes until I heard the words, "These are SO good. Tastes just like the ones from the store!" Bingo. My work was done.

And now to save you from throwing your money out the window on overpriced, unhealthy muffins, here's the ballerina-approved recipe. You're welcome.

Just Like Store-Bought Chocolate Chip Mini Muffins

 Makes about 40 mini muffins

adapted from a Taste of Home recipe

 

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8 ounces) plain* yogurt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup MINI semisweet chocolate chips (the mini chips are KEY!)
• flaxseed meal** 

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill non-stick*** muffin cups two-thirds full.****

• Bake at 350° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

*I've been using vanilla yogurt because we always have these leftover from the variety pack we buy at Trader Joe's. But plain yogurt works just as well. 

**To make these a little healthier, I sprinkle a generous amount of flaxseed into the dry ingredients. If I was married to Jerry Seinfeld, I'd have my own cookbook. *sigh*

 ***a non-stick muffin pan has been the best way to make these. You don't need to grease the cups or use liners. The muffins tumble right out. And don't be tricked into trying a silicone pan. Using one of those was an epic fail. The muffins never browned and then they fell apart trying to remove them.

 **** a mini ice cream scoop is the perfect portion and makes filling the cups quick and easy.

I'm linking this up to the I Heart Faces Weekly Challenge.