Bakery Style Double Chocolate Muffins recipe makes the best muffins ever! Packed with chocolate, sweet and delicious, these muffins are a must for breakfast and snack!
BAKERY STYLE DOUBLE CHOCOLATE MUFFINS
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. You will love the high-tops on these muffins. You can achieve them with my simple tip. I use it every time I make muffins, like my Bakery Style Blueberry Muffins or the Jumbo Chocolate Chip Muffins. It works every time!
TIP FOR MAKING THE BEST BAKERY STYLE MUFFINS:
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 high tops fast. Then you decrease the temperature and finish baking the muffins.
MORE MUFFIN RECIPES:
Bakery Style Blueberry Muffins
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Bakery Style Jumbo Chocolate Chip Muffins
BAKERY STYLE DOUBLE CHOCOLATE MUFFINS RECIPE:
Bakery style double chocolate muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon fresh orange zest optional
- 10 tablespoon unsalted butter room temperature
- 1.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cup Greek yogurt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped milk chocolate
Instructions
- 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 ½ 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.
Notes
Nutrition
Johnna says
YUM! I love the use of Greek yogurt in baking! And the orange zest sounds like an interesting touch! Definitely need to try. 🙂
Sukarah says
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.
Susi says
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
CrunchyCreamySw says
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!
Lauren @ A Nerd Cooks says
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.
CrunchyCreamySw says
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!
CrunchyCreamySw says
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!
Chelsea Farnsworth says
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!
CrunchyCreamySw says
Yay! That's fabulous, Chelsea! Thank you so much for letting me know and trying the recipe! Thank you!
Tina S says
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. 🙂
CrunchyCreamySw says
LMK what you think, Tina! Thanks!
CrunchyCreamySw says
lol Love baking with yogurt! Thanks, Jen!
marcie says
These muffins are seriously gorgeous! I just found your site, and I'm sure I'll be coming around regularly!
CrunchyCreamySw says
Yay! Welcome to CCS, Marcie! Thank you!
Emma says
What I would do for one of these muffins right now, can't wait to get home from work and try them out!
http://justshmyingaround.blogspot.com
CrunchyCreamySw says
Yay! Let me know how they turn out, Emma! Thank you!
roastedroot says
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!
CrunchyCreamySw says
Oh how fabulous! Looking forward to hearing from you!