There’s something undeniably comforting about the aroma of freshly baked muffins wafting through your kitchen. These Bakery Style Double Chocolate Muffins are a chocolate lover’s dream, combining rich cocoa with gooey chocolate chips that melt in your mouth. Whether you’re enjoying them for breakfast, as an afternoon treat, or a late-night snack, these muffins are perfect for any occasion. With a tender crumb and a decadent flavor, you won’t be able to resist going back for seconds!
Why You’ll Love This Recipe
These Bakery Style Double Chocolate Muffins are everything you could want in a muffin: moist, chocolatey, and deeply satisfying. Here are a few reasons why you’ll adore this recipe:
- Rich Chocolate Flavor: The combination of cocoa powder and two types of chocolate ensures every bite is packed with rich cocoa goodness.
- Perfectly Moist: Using Greek yogurt adds moisture while keeping the muffins light and fluffy.
- Quick and Easy: This recipe comes together in no time, making it perfect for busy mornings.
- Customizable: Add nuts, swap chocolates, or throw in some orange zest for a unique twist!
The Ingredient Lineup
To make these delectable Bakery Style Double Chocolate Muffins, here’s what you’ll need:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon fresh orange zest (optional)
- 10 tablespoons unsalted butter, room temperature
- 1.75 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups Greek yogurt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped milk chocolate
Equipment Breakdown
Before you get started, gather the necessary equipment:
- Muffin tin: Essential for baking your muffins to perfection.
- Parchment paper liners: For easy removal and clean-up.
- Mixing bowls: One for dry ingredients and one for wet ingredients.
- Whisk and spatula: For mixing and folding ingredients.
- Measuring cups and spoons: Accurate measurements are key in baking!
Step-by-Step: Bakery Style Double Chocolate Muffins Recipe
Follow these simple steps to create your own Bakery Style Double Chocolate Muffins!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and orange zest (if using). Whisk together until well combined.
Step 3: Cream the Butter and Sugar
In another bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
Step 5: Incorporate Greek Yogurt
Add the Greek yogurt to the wet mixture and stir until everything is well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; a few lumps are okay!
Step 7: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips and chopped milk chocolate until evenly distributed throughout the batter.
Step 8: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 9: Bake
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Bakery Style Double Chocolate Muffins warm or at room temperature!
Dairy-Free/Gluten-Free Swaps
If you have dietary preferences or restrictions, here are some easy swaps:
- Dairy-Free: Substitute the unsalted butter with a dairy-free butter alternative and the Greek yogurt with coconut yogurt.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Behind the Recipe
This Bakery Style Double Chocolate Muffins Recipe is inspired by traditional bakery muffins that are always moist and packed with flavor. The secret lies in the combination of butter and Greek yogurt, which creates that perfect balance of richness and lightness. The addition of orange zest is optional but adds a delightful citrus note that complements the chocolate beautifully.
These muffins are perfect for any occasion. Whether it’s a cozy brunch, a quick breakfast on-the-go, or a sweet treat for your afternoon coffee, they are sure to please everyone!
Make Ahead Like a Pro
Want to prepare ahead? Here’s how:
- Store in the Freezer: Once cooled, you can freeze these muffins for up to three months. Simply wrap them tightly in plastic wrap and place them in a freezer bag.
- Reheat: To enjoy, just thaw overnight in the fridge and warm them in the microwave for 15-20 seconds.
- Prep the Batter: Alternatively, you can prepare the batter the night before and keep it in the fridge. Just bake them fresh in the morning!
Ask & Learn
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give your muffins an even richer flavor, just ensure it’s chopped into small chunks for even distribution.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat as needed.
Can I add nuts to this recipe?
Yes! Feel free to add chopped walnuts or pecans for added texture and flavor. Just fold them into the batter along with the chocolate chips.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, you can use sour cream or a non-dairy yogurt alternative as a substitute.
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Before You Go
These Bakery Style Double Chocolate Muffins are a must-try for anyone who loves chocolate. With their rich flavor and tender texture, they are sure to become a favorite in your home. Whether you indulge in them straight from the oven or save some for later, each bite is a delightful experience. Happy baking and enjoy the deliciousness!
Bakery Style Double Chocolate Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon fresh orange zest (optional)
- 10 tablespoons unsalted butter room temperature
- 1.75 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups Greek yogurt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped milk chocolate
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and orange zest (if using). Whisk together until well combined.
- In another bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
- Add the Greek yogurt to the wet mixture and stir until everything is well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; a few lumps are okay!
- Gently fold in the semi-sweet chocolate chips and chopped milk chocolate until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Bakery Style Double Chocolate Muffins warm or at room temperature!
Equipment
- Muffin Tin
- Parchment paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
Notes
- Store in an airtight container for up to three days.
- Freeze muffins for up to three months; wrap tightly in plastic wrap.
- Reheat in the microwave for 15-20 seconds after thawing.
