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Author Notes: This recipe comes from "Huckleberry: Stories, Secrets, and Recipes from Our Kitchen" by Zoe Nathan. —Sarah Jampel
Makes 12 muffins
cup (170 grams) unsalted butter, at room temperature
cup plus 2 tablespoons (165 grams) sugar, plus more for sprinkling
teaspoon kosher salt
cups all-purpose flour
cup (25 grams) almond flour
teaspoons baking powder
teaspoon baking soda
cup (180 milliliters) plain whole yogurt
teaspoons vanilla extract
cups (210 grams) chopped dark chocolate
- Preheat your oven to 350° 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, even a little over. Sprinkle the tops with some sugar.
- Bake for 22 to 25 minutes, until the muffins are brown and they spring back when you poke them gently. Zoe says: "Please do not overbake!"
- This recipe is a Community Pick!