Bakery Style Double Chocolate Muffins

I found the recipe for these awesome muffins on the blog Crunchy Creamy Sweet.  Baking at a higher temperature for a few minutes at the beginning helps to create the really high tops like bakery muffins have (insert 30 Rock Muffin Top reference here).  I will never make muffins using any other method.  The recipe makes 18-24 muffins.

You’ll need:

  • 3 cups all-purpose flour
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups plain Greek yogurt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate, chopped

Preheat oven to 400 degrees F.  Line muffin tins with paper liners and set aside.

In a mixing bowl, whisk together together flour, baking powder, soda and salt.

In a mixing bowl of a stand mixer, cream the butter and sugar until fluffy.

Add the eggs, one at a time, mixing well after each addition.  Add vanilla and mix well.

With the mixer on low speed add the dry ingredients 1/2 cup at a time, alternating with yogurt.

Add the chopped chocolate and chocolate chips and stir it in with a wooden spoon.

Scoop the batter into the lined muffin tins, filling them all the way to the top. You can put a few chocolate chips on top of each muffin.

Bake for 5 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for 15 more minutes, or until browned on top and toothpick/knife inserted in the center of each muffin comes out clean.

Cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.


3 thoughts on “Bakery Style Double Chocolate Muffins

  1. Pingback: Bakery Style Double Chocolate Muffins – Updated! | A Nerd Cooks

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