You know what cold Winter mornings require? A huge mug of freshly brewed coffee. With cream. And you know what else? A chocolate muffin.
And not any chocolate muffin.
A Double chocolate muffin. Bakery style!
High tops, chunky and absolutely delicious.
I love muffins in the morning. They make a great grab-n-go snack during the day. Semi-sweet chocolate chips and milk chocolate chunks. Orange zest for a delicate citrus hint. All mixed into a Greek yogurt batter.
I have done a little research on baking bakery style muffins. It appears that the trick is in the first 5 minutes of baking. You place the muffins in the oven preheated to 400 degrees and bake them for 5 minutes. The blast of steam creates the the high tops fast. Then you decrease the temperature and finish baking the muffins.
I was looking for a way to use double chocolate for this month’s Chocolate Party but after our Valentine’s Day Celebration event (which was full of decadent desserts) I wanted to go with something easy and good for everyday. Hence the muffins.
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- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp fresh orange zest optional
- 10 Tbsp unsalted butter room temperature
- 1 and 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 and 1/2 cup Greek yogurt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped milk chocolate
Preheat oven to 400 degrees. Line muffin tin with paper liners. Set aside.
In a medium mixing bowl, whisk together flour, baking powder, soda and salt. And zest and stir.
In a large mixing bowl of a stand mixer, cream butter and sugar until fluffy.
Add eggs, one at a time, mixing well after each addition.
Add vanilla and mix well.
With mixer on low speed add dry ingredients 1/2 cup at a time, alternating with yogurt.
Add chocolate and stir it in with a wooden spoon.
Scoop the batter out to lined muffin tin, filling all the way to the top. You can place few chocolate chips on top of each muffin.
Bake for 5 minutes in 400 degree oven, Reduce the temperature to 375 degrees and bake 15 more minutes, or until browned on top and toothpick inserted in the center of each muffin comes out clean.
Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
You can wrap baked muffins tightly and freeze for up to 1 month. Simply defrost on the counter and pop in the microwave for 7 to 10 seconds to warm up and make chocolate melty.
I went with Cook’s Illustrated recipe which uses yogurt. I used Chobani’s Greek Yogurt. I highly recommend using the flavored kind for even more flavor. When searching for tips on making bakery style high-top muffins, I found the tip on increasing the temperature on Prepared Pantry. Then I remembered that my baking friend Sally used the same technique to get her gorgeous muffins. I was sold on the idea! The tip about filling the muffin tin to the top comes from The Kitchn.