Pecan & Chocolate Chip Vanilla Muffins

Makes 8 muffins.

INGREDIENTS

1 stick (113g) unsalted butter, at room temperature
1/2 cup + 2 (125g) tablespoon light brown sugar
2 large egg, at room temperature
1 teaspoon (5ml) vanilla bean paste
1 1/2 cups (180g) all purpose flour
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
1/4 cup (60g) Greek or plain yogurt
1/4 cup (50g) dark chocolate chips
1/4 cup (30g) pecans finely chopped

Topping
1/4 cup (50g) dark chocolate chips
1/4 cup (30g) pecans finely chopped

DIRECTIONS

Preheat the oven to 350ºF (180ºC). Position rack in the middle of the oven and put the paper liners in the muffin pan.

In a separate bowl sift together the flour, baking powder and salt, set aside.

Cream the butter and sugar until pale and fluffy for around 3-4 minutes with an electric mixer to medium speed. Next, whisk in eggs, one at a time, until combined. Stir in vanilla bean paste.

Reduce speed to low, add the flour mixture in 2 additions, alternating with the Greek or plain yogurt just until combined. Do not over mix.

Pour a tablespoon of the batter over the chocolate chips and pecans finely chopped. Mix until everything is combined.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full.

Finally, topping each with some pecans and chocolate chips.

Bake for around 20-22 minute until golden brown or until a toothpick insert on the muffins comes out clean.

Let the muffins to cool on a wire rack almost 10 minutes before removing from the pan.

This recipe was inspired from El Rincón de Bea  

Enjoy!!