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.
- 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.