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.
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.
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. THANK YOU!!
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