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Bakery Style Double Chocolate Muffins Recipe

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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 muffins B 680x1024 Bakery Style Double Chocolate Muffins Recipe

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!

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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

Bakery Style Jumbo Chocolate Chip Muffins

Glazed Lemon Muffins

BAKERY STYLE DOUBLE CHOCOLATE MUFFINS RECIPE:

 

5 from 3 votes
bakery style muffins B 150x150 Bakery Style Double Chocolate Muffins Recipe
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Bakery style double chocolate muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Big muffins filled with chocolate chips, that taste just as if you bought them in the bakery. So easy and absolutely delicious!

Course: Breakfast
Cuisine: American
Keyword: bakery style muffins, chocolate muffins
Servings: 24 muffins
Calories: 212 kcal
Author: Anna
Ingredients
  • 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
  • 1.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup Greek yogurt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped milk chocolate
US Customary - Metric
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.
Recipe Notes

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.

Nutrition Facts
Bakery style double chocolate muffins
Amount Per Serving
Calories 212 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 86mg 4%
Potassium 132mg 4%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 17g
Protein 3g 6%
Vitamin A 3.4%
Calcium 4.6%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reader Interactions

Comments

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

    Reply

  2. 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.

    Reply

  3. 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

    Reply

    • 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!

      Reply

  4. 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.

    Reply

    • 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!

      Reply

  5. 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!

    Reply

  6. 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!

    Reply

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

      Reply

  7. 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. 🙂

    Reply

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

    Reply

  11. 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!

    Reply

  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!

    Reply

  16. 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!

    Reply

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

    Reply

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

    Reply

  27. 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!

    Reply

  30. 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!

    Reply

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