One Bowl Chocolate Chip Muffins

You really need the butter to cool.  If you don’t, they will start to cook the eggs before you can get your muffins in the oven, and no one wants scrambled eggs in their muffins.

Make sure you don’t over measure your flour or your muffins will be too dry.  You want to scoop the flour into the measuring cup with a spoon and then level off.  If you scoop with the  measuring cup the flour will get packed and you will get a lot more.

I really love using this scoop (pictured above) to scoop out my muffins.  It makes them all the same size, puts the perfect amount in each cup, and it makes it really easy to fill the muffin cups neatly.

all purpose flour

granulated sugar

baking powder

baking soda

salt

low fat vanilla yogurt

large eggs

TBSPs butter melted and cooled

vanilla extract

mini chocolate chips