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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!

muffins 2a1 Bakery Style Double Chocolate Muffins Recipe

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*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 86mg4%
Potassium 132mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 170IU3%
Calcium 46mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reader Interactions

Comments

  1. 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. 🙂

    Reply

  2. 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.

    Reply

  3. 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

    Reply

    • 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!

      Reply

  4. 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.

    Reply

    • 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!

      Reply

  5. 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!

    Reply

  6. 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!

    Reply

    • CrunchyCreamySw says

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

      Reply

  7. 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. 🙂

    Reply

  9. marcie says

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

    Reply

  11. 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!

    Reply

  12. Lisa says

    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!

    Reply

  14. curryandcomfort says

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

    Reply

  15. Erin says

    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

  16. Ashley says

    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

  21. sara {WhereTheCookiesAre.com} says

    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

    • CrunchyCreamySw says

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

      Reply

  24. sally says

    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

  26. Amanda @ Once Upon a Recipe says

    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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