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Bakery Style Double Chocolate Muffins (with Greek Yogurt) Recipe

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This recipe for Bakery Style Double Chocolate Muffins (with Greek Yogurt) is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 cup all-purpose GF flour (222 - 235 grams)
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp fresh orange zest (optional)
5 Tbsp coconut oil, room temperature
1/2 cup coconut palm sugar
90 grams white sugar (1/2 of 3/4 c)
1 large egg or 1/4 cup applesauce
1 1/4 tsp vanilla extract
3/4 cup Greek yogurt
1/2 cup semi-sweet chocolate chips
1/4 cup chopped milk chocolate
Directions:
Directions:
Preheat oven to 400℉. 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 1/2 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℉ oven, Reduce the temperature to 375℉ 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: To create the high tops for a bakery style muffins, bake them in high temperature (like 400℉) for the first five minutes. Then decrease the temperature to 375℉ and finish baking.

The orange zest is totally optional but recommended. It adds fresh citrus hint.

 

 

 

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