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Bakery Style Double Chocolate Muffins Recipe

These Bakery Style Double Chocolate Muffins are a chocolate lover’s dream! Rich cocoa and gooey chocolate chips make them irresistible!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

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.