Double Chocolate Chip Muffins

In addition to the Tiffany & Co. cupcakes, I was also asked to make some muffins for the bridal shower as well.  I whipped up some Lemon Blueberry Muffins, and these tasty Double Chocolate Chip Muffins.


I used both semi-sweet chocolate chips and milk chocolate chips for these muffins and I think that using the two different types of chocolate really made them delicious.

The recipe is adapted from the cookbook: Company's Coming Mostly Muffins.  This recipe can be modified to add your favourite chocolate chips, berries, dry fruit, anything!

The recipe makes 2 dozen muffins.


Double Chocolate Chip Muffins

• 4 cups flour
• 2 tbsp baking powder
• 1 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 4 eggs
• 2 cups vanilla yogurt
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips

1. Line your muffin tins with paper liners (or grease well) and preheat the oven to 375 F
2. In a large bowl whisk together the flour, baking powder, and salt
3. In a second bowl, cream together the butter and sugar
4. Add the eggs (2 at a time) to the butter/sugar mixture and mix well
5. Add the yogurt to the wet ingredients and again mix well (if using plain yogurt, add 2 tsp of vanilla at this point)
6. Make a well in the dry ingredients, and pour the wet ingredients into the well
7. Add the chocolate chips, and mix until the batter just starts to come together
8. Fill the prepared muffin tins, and bake for 18 - 20 minutes, or until a toothpick comes out clean when inserted into a muffin
9. Let cool before serving
10. Enjoy!