Page 351 - Cupcakes

to just combine, 30 strokes. Fold in the chocolate chips and stir another 10

strokes until just combined. The batter will be smooth. Spoon or scoop ⅓ cup
batter into each prepared muffin cup, filling it three quarters of the way full.
Place the pans in the oven.

the Cupcake Doctor says...

For a deeper flavor, add 1 tablespoon espresso powder or 1 tablespoon
strong brewed coffee to the batter along with the yogurt mixture.

3. Bake the muffins until they just spring back when lightly pressed with your
finger, 20 to 24 minutes. Remove the pans from the oven and place them on a
wire rack to cool for 5 minutes. Run a dinner knife around the edges of the

muffins, lift them up from the bottoms of the cups using the end of the knife, and
pick them out of the cups carefully with your fingertips. Place them on a wire
rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.

5 Muffins to Munch at Lunch

1. Blueberry Banana Muffins with a Pecan Crunch (page 224)
2. Pumpkin Corn Maple Muffins (page 242)

3. Sweet Potato Casserole Muffins (page 250)

4. Pumpkin Muffins with Chocolate Chips (page 252)

5. Big Bad Chocolate Muffins (page 263)

Muffin Know-how