Last Saturday, Blythe took her afternoon nap and instead of racing around the house to complete as many chores as possible while she sleeps, I took Huckleberry off my cookbook shelf and enjoyed reading it with a cup of my favorite tea. I can't remember a time when I read a cookbook in such detail and it made me want to make everything in the book. I felt like I got to know the author, Zoe Nathan, and learned a few new techniques and tips.
I've made versions of these Chocolate Chunk Muffins numerous times. This summer alone, I've made three batches with peaches from our tree. They are always delicious, but mine never rise to look like those pictured in the below (which are both the perfect shape and color) and, frankly, are quite flat and tend to run into each other as they spread out on the muffin tin. From reading the "Tips and Secrets" in the book, Zoe attributes this to using a traditional oven versus a restaurant convection oven. At least now I feel better about my baking skills...
This is my new go-to base recipe for any muffin I want to make. For the peach muffins, I just substituted diced peaches for the chocolate chips.
Chocolate Chunk Muffins
Adapted slightly from a recipe by Zoe Nathan from Huckleberry
Yield = 12 muffins
Notes: First, I adjusted the temperature from 350 to 375° F. For me, this led to muffins that rose and didn't spread across my muffin tin into one big muffin top (this happened when I tried to increase the almond flour - oops). I also shortened the baking time by a few minutes because of the increased heat. The original recipe asks you to bake the muffins at 350° F for 22-25 minutes if you prefer to try the recipe as written. Second, I decreased the sugar from 3/4 cup to 1/2 cup because I always like my baked goods less sweet (particularly when they contain chocolate). Making these with both peaches and chocolate, they were perfect with less sugar.
- 3/4cup (170 grams) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons (165 grams) sugar, plus more for sprinkling
- 1 teaspoon kosher salt
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup (25 grams) almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (180 milliliters) plain whole yogurt
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups (210 grams) chopped dark chocolate
- Preheat your oven to 375° F and position a rack toward the top. Line a 12-cup muffin pan with liners.
- Cream the butter, sugar, and salt in a stand mixer fitted with the paddle attachment on medium-high speed until nice and fluffy, 1 to 2 minutes. Incorporate the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- Pause mixing and add the 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.
- Bake for 18 to 22 minutes, until the muffins are brown and they spring back when you poke them gently.
I haven't tried this yet, but Zoe notes that you can prepare these in the muffin tin the night before and bake them in the morning, just allowing a few additional minutes in the oven because the batter will be cold.