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Bakery Style Double Chocolate Muffins Recipe

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This recipe for Bakery Style Double Chocolate Muffins is from The Laurich-Pinsent Family Legacy Cookbook, 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:  
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 and 3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 and 1/2 cup Greek yogurt
1 cup semi-sweet chocolate chips
1/2 cup chopped milk chocolate
Directions:
Directions:
Preheat oven to 400 degrees. 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 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.
Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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