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!"
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.