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Bakery Style Double Chocolate Muffins – Updated!

June 1, 2015 by laurenpacek 2 Comments

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Ever wonder how bakeries get their muffins to have those really high, domed tops?  For the longest time, I was curious about this.Bakery Style Double Chocolate Muffins | A Nerd Cooks

But, a couple of years ago, I stumbled across this recipe on Crunchy Creamy Sweet.  As it turns out, the secret is baking the muffins for a few minutes at a high heat, then turning it down a bit for the rest of the cooking time.

muffin topThanks, Jenna.

Bakery Style Double Chocolate Muffins | A Nerd Cooks

I originally blogged about these muffins a couple of years ago, but felt that they really deserved a facelift. The original post can be found here.

Bakery Style Double Chocolate Muffins | A Nerd Cooks

You’ll need (makes 18-ish 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. Set aside.

In a mixing bowl of a stand mixer, cream the butter and sugar together for a couple of minutes.

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

With the mixer on low speed, alternate between adding the dry ingredients and yogurt.

Fold in the the chopped chocolate and chocolate chips.

Scoop the batter into the lined muffin tins, filling them all the way to the top. Top with some extra chocolate chips to make them look extra pretty.

Bake the muffins at 400 degrees F for 5 minutes.  This step is crucial to getting those high-domed, bakery style muffin tops.

Reduce the temperature to 375 degrees F and bake for 15 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.

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

Bakery Style Double Chocolate Muffins | A Nerd Cooks

Filed Under: Breakfast, Dessert, Food, Muffins

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  1. Banana Cinnamon Crumb Muffins | A Nerd Cooks says:
    August 13, 2015 at 11:20 am

    […] We’ve done the muffin thing quite a bit lately, haven’t we?  There have been zucchini banana, lemon raspberry, blueberry avocado, and double chocolate chunk. […]

    Reply
  2. Chai Spice Chocolate Chunk Muffins | A Nerd Cooks says:
    October 11, 2016 at 2:17 pm

    […] This recipe is based on the one from these Bakery Style Double Chocolate Muffins. […]

    Reply

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I’m Lauren. I love to cook, bake, and mix the occasional cocktail. Most of all, I love to share my creations with you! The recipes you’ll find here are ones that my family, friends, and I love to eat. Join me in the kitchen, won’t you?

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