Chocolate Chunk Muffin Recipe

Yahoo Food

This recipe is from the new Huckleberry cookbook by Zoe Nathan, who operates the popular Huckleberry Café & Bakery in Los Angeles with her husband Josh Loeb.

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Photo credit: Matt Armendariz

Chocolate Chunk Muffins
by Zoe Nathan
Makes 12 muffins

These chocolate chunk muffins are hands down my husband’s favorite muffin I make. He loves them so much that for his birthday last year I made mini chocolate chunk muffins to go along with his chocolate cake and homemade Twix bars. He was a happy man.

If you are looking for one batter you can do almost anything with, you have finally found it. It’s awesome with the chocolate chunks but it’s also really amazing with almost any kind of fruit mixed in, from blueberries to sliced peaches. For another great variation add 1 Tbsp. cinnamon and top it with any of the crumble toppings from the Baked in a Dish chapter. The possibilities are endless.

Another thing I love about these muffins is that they can be mixed and assembled in the muffin tins the night before and thrown in the oven in the morning. Just remember to add a few minutes to the bake time because the batter will be cold.

3⁄4 cup/170 g unsalted butter, at room temperature
3⁄4 cup + 2 Tbsp./165 g sugar, plus more for sprinkling
1 tsp. kosher salt
2 eggs
1 1⁄4 cups/160 g all-purpose flour
1⁄4 cup/25 g almond flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 cup/180 ml plain whole yogurt
1 1⁄2 tsp. vanilla extract
2 1⁄4 cups/210 g chopped dark chocolate, 60 to 70% cacao

Position a rack toward the top of your oven and preheat to 350°F/ 180°C. Line one 12-cup muffin pan with 12 paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until nice and fluffy, 1 to 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well with each addition. Pause mixing. Add the all-purpose flour, almond flour, baking powder, baking soda, yogurt, vanilla, and chocolate. Mix cautiously, just until incorporated.

Fill the muffin cups with batter all the way to the top, even a little over. Sprinkle the tops with a little sugar.

Bake for 22 to 25 minutes,until the muffins are brown and just spring back to the touch. Please do not overbake!

These keep perfectly, tightly wrapped, at room temperature, for up to 3 days.

From the Yahoo Food Team: If you make this recipe at home, let us know what you think. We’d love to hear from you!