The batter for these muffins is amazing — best muffin base I’ve ever tasted, so you can change up the “mix-ins” and the “toppings.” But be forewarned if you are making THESE muffins with the chocolate chunks, they are very sweet (it tastes like you are eating a cookie).


Chocolate Chunk Muffins

  • Servings: 12
  • Difficulty: easy
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Muffins that taste better than cookies.

Ingredients

  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup plus 2 T sugar, and 1T sugar for topping
  • 1 tsp. salt
  • 2 eggs, preferably room temperature
  • 1 + 1/4 C. flour
  • 1/4 C. almond flour
  • 1.5 tsp baking powder
  • 1/2 tsp. baking soda
  • 3/4 C. plain yogurt
  • 1.5 tsp. vanilla
  • 2 C. chopped dark chocolate (approx. 70% cacao)

Directions


1. Preheat oven to 400 degrees and grease muffin tin
2. Using the paddle attachment on a mixer, cream the butter and sugar on medium-high speed until smooth and fluffy, 1-2 minutes, scraping down the sides as needed.
3. Add the eggs, one at a time, again scraping down as needed. The batter should be really fluffy
4. Using only a few gentle strokes, gently add in the flours, baking soda and baking powder
5. Add the yogurt and vanilla, and again, stir only with a few stokes.
6. Fill the muffin cups to the lip of the cup, placing water in any unused muffin cups. The batter may be more than needed for one pan, so you may have to use a second pan (or try over-filling)
7. Sprinkle the top with remaining T. of granulated sugar
8. Bake 22 min for a 12 muffin tin, or 10 minutes for 24 muffin tin.

Tips/Lessons Learned:

    • Room temperature eggs will help incorporate the eggs without chilling the butter that you just softened. If they are cold you can always place un-cracked eggs in luke-warm water for 5 minutes to warm them a little (not too hot or you’ll cook your eggs)
    • The original recipe calls for whole yogurt. I use non-fat plain greek yogurt, because that’s what I keep on hand, and the taste is great.
    • the original recipe suggests that you can make these the night before and put them in the muffin cups, allowing for 10 minutes for the batter to warm up, then adding al little cooking time. Great idea.
    • These are super sweet – try variations such as fruit (blueberries?  Chunky cooked apples with cinnamon on top?  Cinnamon swirl with steusel topping?  Peaches with a granola topping?)  Possibilities are endless.
    • I consider paper muffin cup liners optional and rarely use them, although it does make for easier clean up.
    • The original recipe, from “Huckleberry” called for a 350 degree oven but my muffins spread out too far — I like the higher 400 degree temperature; the muffins rose faster and spread out less.

These are the ones I like:choc_chunk_muff_smallpan

And these are the flat ones:

choc_chunk_muff_lowheat

Credit:
While I’ve made minor suggestions of my own, full credit for this recipe goes to Zoe Nathan and her cookbook, “Huckleberry” (which is also the name of the awesome looking  bakery in LA that I’m planning on visiting soon).  I’ve tried a few recipes so far and they have all been amazing.

choc_chunk_muff_bookcover

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