we’ve had yogurt and kimchi and veggies (with a hearty helping of bread, but let’s ignore that, shall we?) the past 2 weeks on the blog, so it’s time for butter and chocolate and warmth. and swimsuit season is a good 4 months away, so who cares? or for people who lounge around in workout clothes all day and think yoga pants are dressy and never swim, who cares? join me in this butterfest.
i was drawn in by the almond meal and yogurt, and the high quantities of butter and chocolate (heh, those two groupings kind of contradict each other). also because i went to huckleberry this summer and wow, their blueberry cornmeal cake. so buttery and lightly sweet and with so much texture from the buttery crumb to the crunch of the cornmeal to the jammy berries. but huckleberry is very far out of my way (an hour on a good day; however, there’s no good traffic days here, in addition to the fact i don’t have a car), and it seemed wildly expensive given that i knew i could recreate the goods at home. i made these with a couple of friends; there’s a reason why we’re friends (;
these chocolate chunk muffins have a crunchy cookie-like top from the raw sugar, and a moist muffin underneath. it was incredibly moist, but not at all gummy. so buttery! only 1 T butter per muffin, lols. i think that’s one of their main secrets to amazing baked goods: stuff as much butter as possible in. despite the amount of salt, they actually weren’t salty at all (fine by me!). they weren’t as almondy as i might have wanted, so i’d up the almond meal to maybe 1/2 cup, or add a dash of almond extract. they were perfectly sweet for me (meaning they weren’t that sweet), and i loved all that chocolate. when you eat them warm, there’s molten chocolate pockets and some denser ones.
there were 3 of us bakers, so everyone got 4 muffins to take home. my family polished off four, one for each person, by 5pm. mind you that they came out of the oven at 12:30pm, and half of the
vultures family was gone at work/school until past 3. mumsies and pops raved about them, and my brother asked why we didn’t make more. i’m not sure what more endorsement you need, but if you want really buttery, moist, crunchy on top and tender in the middle muffins with enough chocolate to make the muffin question its identity (muffin, or mini cake that’s meant more for dessert than breakfast? chocolate or chocolate chunk?) make these.
1 year ago: Chocolate Meringue Cake with Whipped Cream and Raspberries
2 years ago: Basic Scones
Huckleberry’s Chocolate Chunk Muffins
from Zoe Nathan’s Huckleberry
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar (cut from 3/4 cup)
1 tsp kosher salt (if you’re scared, you can cut this down to 1/2 tsp)
2 eggs, room temperature
1 1/4 cups all-purpose flour
1/4 cup almond meal (toast if you want)
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup yogurt, room temperature (we used Greek yogurt)
1 1/2 tsp vanilla extract
2 1/4 cups dark (60-70% cacao) chocolate, chopped
- Mix the butter, sugar and salt until light and fluffy. Add the eggs, one at a time. Add everything else. Mix until just incorporated.
- Spoon the batter into 12 muffin liners. Sprinkle granulated (raw also works well if you want more of a crunch) sugar on top. Bake at 350F for 22 minutes.