Bakery Style Double Chocolate Muffins – Updated!

Ever wonder how bakeries get their muffins to have those really high, domed tops?  For the longest time, I was curious about this.

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.

Thanks, Jenna.

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.

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.