Author Notes
This recipe comes from "Huckleberry: Stories, Secrets, and Recipes from Our Kitchen" by Zoe Nathan. —Sarah Jampel
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Ingredients
-
3/4 cup
(170 grams) unsalted butter, at room temperature
-
3/4 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
Directions
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Preheat your oven to 350° F and position a rack toward the top. Line a 12-cup muffin pan with liners.
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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.
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Pause mixing and add the flour, almond flour, baking powder, baking soda, yogurt, vanilla, and chocolate. Mix cautiously, just until incorporated.
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Fill the muffin cups with batter all the way to the top, even a little over. Sprinkle the tops with some sugar.
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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!"
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