• Preheat oven to 350 degrees, grease mini muffin pan with non-stick cooking spray. Or place cupcake papers in muffin pans
• Cream together butter and sugar with mixer until fluffy about 3 minutes. Add eggs one at a time and mix until completely combined and fluffy.
• Add yogurt and mix about 10 seconds, doesn’t need to be completely combined.
• Combine flour, baking powder, and salt alternate adding dry ingredients and milk to the wet ingredients. When ingredients are completely combined add a few dashes of nutmeg and give mixer a few more turns.
• ADD-INS: You can fold in the mini chocolate chips and top with a crumb topping, use only crumb topping and no chocolate chips, or use only chocolate chips, depending on your preference.

Crumb Topping

• For the crumb topping combine flour, oats, brown sugar, and cinnamon together in a bowl cut cold butter in with a pastry cutter until there are no pieces larger than the oats. This will take a few minutes. If you’d rather you can do this in a food processor.
• Spray mini muffin tins with non-stick cooking spray spoon batter into muffin tins filling them about 3/4 full. Sprinkle either mini chocolate chips or crumb topping or both over batter.
• Bake in a preheated 350 degree oven for 15 minutes. Remove and allow to cool for 5 minutes remove muffins from tins to a cooling rack and repeat until batter is gone. Should make 48 mini muffins and 24 regular sized muffins.