Nutella Chocolate Chip Muffins

Preheat oven to 425 degrees Fahrenheit and line a muffin pan (either jumbo or regular) with muffin liners. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter, brown sugar and granulated sugar until lighter in color and fluffy. About 2-3 minutes, scraping down the bottom and sides of the bowl as necessary.
Add the eggs, vanilla extract and yogurt and mix on low speed until combined. It won't completely come together, but that is okay.
Add the flour, baking powder and salt and mix on low speed until a batter forms. Add the chocolate chips and fold together until combined. Spoon the batter into the prepared muffin tin, filling it up ¾ of the way to almost full.
Microwave the Nutella for 20 seconds just so it loosens up a bit, then dollop a spoonful of the Nutella on top of each muffin. Using a knife or toothpick, swirl the Nutella into the muffin batter.
Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then without opening the oven door, decrease the oven temperature to 350 degrees Fahrenheit and bake the muffins for an additional 17-19 minutes if baking jumbo muffins, or 11-12 minutes if making regular-sized muffins. A toothpick inserted into the center of the muffins will come out clean or with a few moist crumbs.
Let cool for 5 minutes in the muffin tin, then remove them onto a cooling rack and let them cool completely. Enjoy!