Category Archives: Muffins, Biscuits, Scones

Whole Wheat Honey Apple Muffins

Whole Wheat Honey Apple Muffins @ NancyC

I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.

I don’t use whole wheat flour in my baking very often–I’ve found it hard to substitute in many recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much–maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too–that way, there’s lots of apple taste in every bite!

The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!


Makes about 19 muffins

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 large eggs
  • 2/3 cup honey
  • 3/4 cup light olive oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
  • 2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional–I like to use organic Gala apples)
  • Streusel Topping: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter

Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.

In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.

Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.

Fill muffin cups with batter, filling about 3/4 full.

Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping–use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).

Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).

Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.

I really like the flavor the ground spices give these muffins–and all the tasty chunks of apples in them!

What kind of recipes do you like to make with whole wheat flour?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Yellow Squash Muffins

Yellow Squash Muffins @ NancyCYellow squash in a muffin? I know that may sound a little strange, but believe me, these muffins are deliciously moist and sweetened just right with honey and brown sugar! I thought about trying yellow squash in muffins after using zucchini in quick breads and cake. So why not yellow squash in baked goods? I found a recipe that I tweaked a little at Taste of Home and wasn’t sure what to expect, but I love the way they turned out!

YELLOW SQUASH MUFFINS by NancyC, adapted from Taste of Home

Makes 11-12 muffins

  • 2 1/3 cups (about 1 lb.) sliced yellow squash, cut into 1/2″ slices-cut larger slices in half or quarters)
  • 1/2 cup butter, melted
  • 1/4 cup honey*
  • 1/4 cup packed light brown sugar*
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 375˚F. Line muffin pan with 12 paper liners; set aside

Fill a medium size saucepan with 1″ of water; add squash and bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain water from pan and mash the squash. In same pan, blend in the butter, honey, brown sugar, and egg.

In large bowl, blend flour, baking powder, and salt. Add the squash mixture to this flour mixture and stir just until moistened.

Fill muffin cups 3/4 full. Bake at 375˚F for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to a wire rack to cool completely.

NOTE: Instead of using honey and light brown sugar, you can substitute 1/2 cup of granulated sugar.

This recipe made 11 muffins for me. If you’re all out of yellow squash from your garden, you’ll have to keep this in mind to try next summer, or just buy some at the grocery store! What kinds of things do you like to make with yellow squash?

Also, Happy Fall to all of you! It’s hard to believe it is autumn already! I have some great apple recipes I’ll be sharing with you soon!

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread @ NancyC

I had one more cup of shredded zucchini to use up, and this is the recipe I made with it. During this time of year when summer gradually turns into fall, I think of cornbread for some reason. And savory cornbread sounded good–so savory cornbread it was. Speaking of summer turning into fall, I usually am sad to see summer end, since I really enjoy the warm weather and long days. But this year I’m focusing on all the things I love about autumn–the pretty fall leaves, apples and pumpkins, fall craft fairs, candlelight, and baking cinnamon-flavored treats.

But back to the cornbread. Not only is this is a savory cornbread, flavored with Italian seasoning and a hint of garlic and onion, it’s also cheesy. Cheddar cheese is mixed in the batter and sprinkled on top. Savory and cheesy flavors are hard for me to resist–I love that combination! The shredded zucchini and corn kernels make this cornbread moist and hearty, too. You could serve this instead of rolls with a meal and it would be great with a bowl of chili!


Makes an 8×8″ pan

  • 1 cup cornmeal
  • 3/4 cup all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 Tablespoon honey
  • 4 Tablespoons butter, melted
  • 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons Italian Seasoning
  • 2 teaspoons minced onion
  • 1 teaspoon minced garlic
  • 1 cup shredded zucchini
  • 1 cup thawed frozen corn kernels
  • 1 1 /2 cups shredded Cheddar cheese, divided

Preheat oven to 350˚F. Grease an 8×8″ pan; set aside.

In large bowl, blend cornmeal, flour, baking powder, baking soda, and salt.

In medium size bowl, mix eggs, honey, melted butter, and plain Greek yogurt. Add this mixture to the flour mixture in the large bowl, stirring just until blended. Mix in Italian Seasoning, minced onion, and minced garlic. Fold in the shredded zucchini, corn kernels, and 1 cup of the cheddar cheese (save the other 1/2 cup cheese for sprinkling on top).

Spoon batter into prepared pan and sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top. Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serving.

This cornbread tastes great with or without some butter–it definitely has enough flavor to stand on its own! Are you a fan of cornbread? And are you looking forward to autumn?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Create With Joy.

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins @ NancyCI don’t have a veggie garden of my own this summer, but friends and coworkers have been so nice to share from their gardens with me! That’s how I ended up with some zucchini. Since I also had fresh blueberries just waiting to be used, I decided to make these muffins that I first made several years ago. The zucchini and blueberries make these muffins really moist and the cinnamon gives them a great flavor. If you like, you can top the muffins with a homemade cream cheese frosting and fresh blueberries (you can use fresh or frozen blueberries in the batter). You can also try substituting blackberries, raspberries, or chopped strawberries for the blueberries.


Makes 24 to 25 regular-size muffins or 12 to 13 jumbo muffins

  • 3 eggs, lightly beaten
  • 1 cup light olive oil or non-GMO canola oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 2 cups fresh or frozen blueberries

Preheat oven to 350˚F. Line two 12-cup regular muffin pans or two 6-cup jumbo muffin pans with paper liners.

In a medium bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.

In large bowl, mix flour, salt, baking powder, baking soda, and cinnamon.

Add the egg mixture from the medium bowl to the flour mixture in the large bowl; stir all ingredients together until moistened. Gently stir the blueberries into the batter.

Spoon batter into the muffin cups, about 3/4 full. Bake regular muffins for 22-24 minutes and jumbo muffins for 32-34 minutes, or until toothpick inserted in centers comes out clean (if using frozen berries, your baking time may be a few minutes longer).

If you want to get a little fancy, you can top these muffins with some cream cheese frosting and garnish with a few fresh blueberries. Here’s a frosting recipe I’ve used with these muffins before:


  • 1 8-oz. block of cream cheese at room temperature
  • 2 Tablespoons butter, softened
  • 3 1/2 cups powdered sugar
  • fresh blueberries for garnish

In a medium bowl, blend cream cheese and butter together, then add the powdered sugar a cup at a time. Blend well. Using a rounded scoop about the size of a tablespoon, put a dollop of cream cheese frosting on the center of each muffin. You should have enough frosting to put big dollops on if you want to. Then add some fresh blueberries to the top of each muffin.

That’s pretty easy, isn’t it? If you’re not going to eat these until later, store in a covered container in the refrigerator to keep the blueberries fresh. This recipe is a great way to use your garden zucchini! Are you growing zucchini this summer?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!


Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me MondayWeekend Potluck, Show and Share.

Blueberry and Buttermilk Scones

Blueberry and Buttermilk Scones @ NancyC

Have you ever been to an afternoon tea? I’ve been to two–one was at a hotel and the other was at a bed and breakfast. They were both such a treat! Having tea with friends and tasting fancy little tea sandwiches, cakes, scones, and pastries was such a wonderful break in the day.

51AHe0DsRfL._SX416_BO1,204,203,200_My tea time memories came to mind as I was looking through my review copy of Afternoon Tea at Home by Will Torrent. Just looking at the cover photo will make you want to treat yourself to a special tea time or host your own afternoon tea!

The book has a wide selection of recipes–scones, spreads, tarts, cakes, tea sandwiches, cookies–everything you could ever want for tea time. And there are beautiful full-color photos of the recipes.

I decided to try the Blueberry and Buttermilk Scones since I had already been thinking about making some scones. The book also includes instructions for making Honeycomb Butter to serve along with these scones, but I just made the scones. I really liked them–they’re slightly sweet and moist, with lots of blueberries. I’ve had scones before that were too dry, but I thought the texture of these was just right!


Makes 16 small scones

  • 2 3/4 cups (350 g) all-purpose flour, plus extra for rolling out
  • 3 teaspoons baking powder
  • a pinch of salt
  • 1 stick butter (125 g), chilled and diced
  • generous 1/3 cup (75 g) granulated sugar (also called caster sugar)
  • 2/3 to 3/4 cup (175-200 ml) buttermilk (I used 3/4 cup)
  • 1 1/4 cup (150 g) fresh or frozen blueberries
  • 2 Tablespoons whole milk
  • 2 Tablespoons turbinado or demerara sugar (these are raw, unrefined sugars; you can substitute granulated sugar if you don’t have these)

Preheat oven to 400˚F (200˚C). Note: I also lined a baking sheet with parchment paper for the scones.

Sift the flour, baking powder, and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands (I found it easier to use a pastry blender rather than my hands). When the mixture resembles sand and there are only very small pieces of butter remaining, add the granulated sugar and mix to combine.

Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. One the dough starts to come together, use your hands to form a rough ball.

Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and flatten each half into a round disc each about 6 1/4 inches (16 cm) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.

Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with turbinado sugar and bake on the middle shelf of the preheated oven for 12-14 minutes, or until well-risen and golden.

Cool on a wire rack and serve slightly warm with butter or honey butter.

These scones would be great not only for tea time but for breakfast or brunch, too!

Have you been to an afternoon tea? Or hosted one?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday. Show and Share, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Rosemary Focaccia Biscuit Bread I’m not originally from the south, but I’ve grown to love southern food. And that includes biscuits–especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! So of course I was excited about reviewing the new cookbook 60239109877540LBiscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. This book starts off with a little biscuit history and then goes on to share tips and recipes for making all kinds of biscuits…rolled, patted, layered, or cut. Traditional favorites like Buttermilk Biscuits, Baking Powder Biscuits, Cornmeal Biscuits, Angle Biscuits, Sweet Potato Biscuits, and more. There’s a recipe for Gluten-Free Biscuits, too. As you look through the book, you’ll also find some wonderful creative recipes to make with biscuit dough–delicious-looking recipes like Raspberry Biscuit Pudding, Biscuit Donuts, Loaded Baked Potato Biscuits, and Skillet Toasted Biscuits. There’s also a section on Biscuit Toppings which includes recipes for Sausage Gravy, Bacon Tomato Gravy, Chocolate Gravy, and Country Ham and Redeye Gravy. Biscuit-related dishes and desserts for every meal are in this book too-Chicken and Dumplings, Hamburger Pot Pie, Double-Decker Strawberry Shortcake, Blackberry Cobbler, and Peach Raspberry Scones, to name a few. I decided to try the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia–so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form–the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

ROSEMARY FOCACCIA BISCUIT BREAD from Biscuits: Sweet and Savory Southern Recipes Makes four 4-inch squares in an 8 x 8″ pan

  • 2 1/2 cups soft winter wheat self-rising flour (or substitute regular self-rising flour)
  • 1 Tablespoon finely minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • 1/2 cup olive oil
  • 1 Tablespoon grated Parmesan cheese

Preheat oven to 450˚F. Place flour in a large bowl. Stir in rosemary and garlic powder. Add milk and olive oil. Stir until dough is wet. Cover the inside of an 8 x 8-inch baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper. Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese. Bake in a 450˚F preheated oven for 15 minutes or until top in brown and inside of bread is done. Remove and let cool on cooling rack.

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me and what is your favorite kind of biscuit?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspire Me Monday.


Cranberry Pecan Pumpkin Muffins


After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages!🙂

CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes

Makes 32 muffins

  • 3/4 cup  (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F. Line muffin cups with paper liners; set aside

In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.

In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.

Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.

If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…


  • 1 (3-ounce) package cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).

It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?


10 Sweet Potato Recipes


Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup of some other yummy Sweet Potato recipes I’ve made with you!


These Sweet Potato Biscuits are just the thing for breakfast, with eggs, and they’re also great for lunch or dinner with your main dish and sides!


Same for these Loaded Sweet Potato Muffins–good any time of day!


Sweet Potato Bread is nice for breakfast, too, or later in the day as a snack.


For a delicious side dish, these Maple-Pecan Sweet Potatoes are wonderful!


Another side, Baked Sweet Potato Fries, are really tasty, and there are a variety of ways you can make them!


I really like these Roasted Italian Potatoes, which are made with both sweet and regular potatoes.


This Sausage Potato Bake, a yummy dish for lunch or dinner, is also a two-potato recipe, made with both sweet potatoes and red new potatoes.


When you’re ready for dessert, you need to try this decadent Sweet Potato Cinnamon Cake with Cream Cheese Frosting.


And this Sweet Potato Pound Cake is pretty amazing, too!


Last but not least, here’s the Never Fail Sweet Potato Pie I made this past Thanksgiving–a very easy recipe and so good!

Hope you enjoy trying these sweet potato recipes out!

Linked to I’m Lovin’ It at Tidy Mom, Fiesta Friday at The Novice Gardener, and Inspire Me Monday at Create with Joy.


Chocolate Chip Muffins


I realized that it’s been awhile since I made anything with chocolate in it, so I thought it would be a great time to make some Chocolate Chip Muffins! These are nice and cake-y, with lots of chocolate chips in every bite! In fact, it’s so chocolatey, you don’t need a glaze on this muffin because it’s plenty sweet all on its own. The muffin tops do brown around the edges, as you can see in the photo–so be sure not to over-bake, or the whole muffin top will get brown as well and the muffins will be on the dry side. If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too!


Makes 21 muffins

  • 3 cups all-purpose unbleached flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup non-GMO Canola oil or light olive oil
  • 2 large eggs
  • 2/3 cup milk or light cream (Half & Half)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup plain or vanilla Greek yogurt
  • 1 (12-ounce) package semi-sweet mini chocolate chips

Preheat oven to 375˚F. Line 2 standard-size muffin pans with 21 paper liners; set aside.

In large bowl, blend flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

In medium bowl, mix oil, eggs, milk or light cream (Half & Half), and vanilla, blending well. Blend in the Greek yogurt, mixing well.

Pour liquid mixture into flour/sugar mixture and mix until just combined–do not overmix! Fold in the chocolate chips, blending evenly into the batter.

Spoon batter into the lined muffin cups, filling slightly more than 3/4 full. Bake at 375˚F for 16 to 17 minutes, until a toothpick inserted in center comes out clean. Let muffins cool in pan for 5 minutes, then remove to a wire rack to cool completely (or go ahead and eat them warm!).

Now that the weather has cooled off  a little, I’ve been enjoying doing more baking. What have you been baking lately?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.