Chocolate Chip Whisky Muffins
Tender yogurt muffins with semisweet chocolate chips, warm cinnamon, vanilla, and a mellow whisky or bourbon kick.
Prep 10 min · Cook 20 min · Total 35 min · Makes 12 muffins
Ingredients
- 1 3/4 cup all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2/3 cup yogurt
- 1/2 cup whisky or bourbon
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
Directions
- Set a rack in the center of the oven and heat it to 400 degrees F. Add the flour, sugar, baking powder, baking soda, cinnamon and salt to a medium mixing bowl, and stir until everything is evenly mixed.
- In another bowl, whisk the vegetable oil, yogurt, whisky and vanilla together. Pour that into the dry ingredients, add the chocolate chips on top, and fold it all together quickly and gently. Don’t worry if the batter is still a little lumpy — it should be.
- Divide the batter among a lined 12 cup muffin tin, filling each cup about 2/3 full. Bake for 15 minutes, then turn the pan and bake for another 5 minutes. Let the muffins cool for at least 5 minutes before serving.