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*NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
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other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
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Adjust oven rack to lower-middle position and heat oven to 375u00b0F.
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Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
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Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
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Add eggs, one at a time, to creamed mixture and beat well after each addition.
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Beat in one half of the dry ingredients.
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Beat in one third of yogurt.
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Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
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Add one of the Chef's Choice ingredients into the finished batter.
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Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
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Divide batter evenly among muffin cups.
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Bake at 375u00b0F for 25 minutes, or until golden brown on top.
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Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.
