Lemon Chip Muffins

1/2 c. butter or margarine, softened
2 eggs
1 c. plus 2 Tbsp. sugar, divided
2 c. all-purpose flour
1 c. buttermilk or plain yogurt
1 tsp. baking soda
3/4 c. miniature semisweet chocolate chips
1 Tbsp. grated lemon peel
1/4 c. lemon juice

In mixing bowl cream butter and one cup sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in chocolate chips and lemon peel. Fill paper-lined muffin cups 2/3 full. Bake at 375° for 18-20 minutes or until toothpick comes out clean. Brush tops with lemon juice; sprinkle with remaining sugar. Cool for five minutes before removing from pans to wire racks. Serve warm. Makes 1 1/2 dozen.

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