Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

bakery style muffins B 680x1024 Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

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.

muffins 2a1 Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

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.

muffins4a 680x1024 Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

 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.

muffins Aa Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

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.

Bakery Style Double Chocolate Muffins {with Greek yogurt}

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 dozen regular size muffins

Bakery style muffins with double the chocolate. Original recipe from Cook's Illustrated "Best Recipe" cookbook Baking tips: The Kitchn and Prepared Pantry

Ingredients

  1. 3 c all-purpose flour
  2. 1 Tbsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt
  5. 1 tsp fresh orange zest (optional)
  6. 10 Tbsp unsalted butter, room temperature
  7. 1 and 3/4 c granulated sugar
  8. 2 large eggs
  9. 1 tsp vanilla extract
  10. 1 and 1/2 c yogurt (I used Chobani's Greek yogurt)
  11. 1 c semi-sweet chocolate chips
  12. 1/2 c chopped milk chocolate

Instructions

  1. Preheat oven to 400 degrees. Line muffin tin with paper liners. Set aside.
  2. In a medium mixing bowl, whisk together flour, baking powder, soda and salt. And zest and stir.
  3. In a large mixing bowl of a stand mixer, cream butter and sugar until fluffy.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add vanilla and mix well.
  6. With mixer on low speed add dry ingredients 1/2 cup at a time, alternating with yogurt.
  7. Add chocolate and stir it in with a wooden spoon.
  8. 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.
  9. 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.
  10. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
  11. 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.

Notes

To create the high tops for a bakery style muffins, bake them in high temperature (like 400 degrees F) for the first five minutes. Then decrease the temperature to 375 degrees and finish baking.

The orange zest is totally optional but recommended. It adds fresh citrus hint.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crunchycreamysweet.com/2013/02/27/bakery-style-double-chocolate-muffins-with-greek-yogurt-chocolateparty/
 Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

Now hop over to check out other double chocolate recipes from these amazing bloggers:



~~~~~~~~~~~~~~~~

I am currently in a photo contest hosted by Le Creuset and Williams-Sonoma in celebration of the Quince Collection. It’s the newest addition to Le Creuset cookware family. You can read more about it here, on my previous post. I would love for you to like my photo on Williams-Sonoma Pinterest board. It’s the first one in the first row. icon smile Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty THANK YOU!!

~~~~~~

Don’t forget to enter our Kindle Fire giveaway!

~~~~~~~~~

Thanks for reading and please keep in touch. Subscribe to Crunchy Creamy Sweet and follow me on  Twitter, Facebook and Pinterest.

xoxo,

Anna


62 thoughts on “Bakery Style Double Chocolate Muffins {with Greek yogurt} #chocolateparty

  1. Oh boy, these are beautiful! And super tasty too, I bet! Love that they’re made with greek yogurt. And cool tip for getting those nice high domes. Can’t wait to try this recipe!

  2. Thanks, Serena but Roxana from Roxana’s Home Baking is hosting the party. You should join!

      • If you click on the Chocolate Party link within my post text, it will take you to Roxana’s page. All the info is right there. The FB group is super fun!

  3. beautiful muffins. :) filling all the way to the top and an increased initial baking temperature always does the trick. And look at how tall your muffins are Anna! They are sky high. And I love waking up to chocolate for breakfast. These are my kind of muffin! PS: I have and love the CI best recipe cookbook!

    • The tops are the best part! Until you take a bite and get to the middle filled with chocolate :) Thanks, Averie!

  4. You’re right – these muffins are perfect for a cold weather morning! They look like the perfect splurge for a lazy Sunday morning brunch!!

  5. I’m not a huge muffin eater but double chocolate is the one I can’t resist. Looks so good!

  6. WANT! A DOZEN! I would also like to eat them right there in that setting… a bit dark so that noone can see me stuffing my face with them.

    • lol I love it! And only if you bring you New York Style Crumb Cake! :) Thanks so much, Kate!

  7. Thanks for the great tips on cooking the high top muffins!! I always wondered how to do that. These look beyond amazing! Pinning this :)

  8. This is my first visit here and I have to say… whoa. Your pictures are absolutely amazing! So very beautiful. All of them! And as for this recipe, those are some great tips. And I love that these have a load of Greek yogurt in them!

  9. Pingback: Chocolate Chip Muffins with Greek Yogurt

  10. Oh man… all those beautiful chips….. this one is a big time winner. :) What a perfect muffin. :)

    • You are very welcome! LMK if you get a chance to try this trick, Colette! Thank you!

  11. Oh Anna these look absolutely divine. I’ve always considered muffins as a dessert rather than breakfast but maybe that’s a culture difference *shrug* either way I could inhale quite a few of these!

  12. I need to try that trick for baking muffins! My muffins always taste good, but leave a lot to be desired in the beauty department. These look (and I’m sure taste) amazing!

  13. I feel so lucky to have come across this post! Chobani just sent me a case of greek yogurt and I was wanting to use it for baking. Your muffins look stellar -I’ll let you know how they turn out!

  14. These muffins are seriously gorgeous! I just found your site, and I’m sure I’ll be coming around regularly!

  15. Pingback: Quick Bread – Part 1 {high top, big loaf} | Crunchy Creamy Sweet

  16. Pingback: Good Eats: Lemon Blueberry Muffins and Double Chocolate Muffins | This Side of the Rainbow

  17. Pingback: Our First Snow Day! | Chicagoland Moms Blog

  18. Oh my goodness, I’ve never heard of this baking technique to create that domed muffin top! I will definitely try it the next time I make muffins. :)

  19. I made these tonight and they are delicious! Everyone else’s comments seem to only say they ‘looked’ good, but I wanted to confirm that they are as delicious as they look. So tender and delicious.Thanks for sharing this recipe!

    • Yay! That’s fabulous, Chelsea! Thank you so much for letting me know and trying the recipe! Thank you!

  20. Hi Maryann! So sorry to hear about the muffins… I would suggest checking the expiration date on your baking soda. It reacts with the yogurt and together create the lift for these muffins. Hope this helps! Thank you!

  21. I baked these muffins last night and am trying them out for the first time right now. They are SO good! Thank you so much for sharing this recipe. I’ll definitely be blogging about them.

    • Yay! I am thrilled to hear that, Lauren! Make sure to come back and leave a link so I can check it out :) Thanks so much!

  22. I just baked these muffins and I must say that I was very pleased with the texture and of course the taste. But did you really got 24 high domed huge muffins out of this batter? I only got about 20 (not very huge ones).
    This recipe appears several times throughout the net yielding from 12 to 24 muffins. The truth lies probably in between, I guess.
    Greetings from Vienna
    Susi

    • Hi Susi! Thank you so much for your comment. You are right about the recipes reporting in the wide range of yield. Honestly, I think it depends on how much you fill your muffin tins, and it’s important not to overmix the batter. Hope this helps!

  23. oh Anna, these muffins should be illegal. I can picture myself sitting somewhere quite in the country on a cold day with a warm cup of coffee and a muffin pan by my side.

  24. YUM! I love the use of Greek yogurt in baking! And the orange zest sounds like an interesting touch! Definitely need to try. :-)

Comments are closed.