We had so many wonderful meals at the Huckleberry Cafe & Bakery in Santa Monica. My favorite dish was their fried chicken. We ate it almost every week for at least a year. I was so happy to find this recipe which I adapted from Epicurious. These muffins almost don’t really count as muffins maybe they are more like cupcakes…I may try adding some bananas next time. Will update the recipe with this option if it is successful. Enjoy!
makes 12 muffins
- 3/4 cup unsalted butter softened
- 3/4 cup + 2 tablespoons cane sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour (I used Bob’s Red Mill fine almond flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup whole plain yogurt (I used sheep’s milk yogurt)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate cut into smaller-sized chunks (I used Valrhona 66%)
- 2 tablespoons turbinado sugar for sprinkling on the muffins just before baking
- Preheat your oven to 350 degrees F and place muffin liners in your muffin pan.
- Add the sugar, softened butter, and salt to the bowl of your mixer and beat on med-high speed until light and fluffy. Add the eggs one at a time beating well after each addition.
- Add the rest of the ingredients (all-purpose flour, almond flour, baking powder, baking soda, yogurt, vanilla extract and chocolate. Mix until just combined (don’t over-mix).
- Using a 1/3 cup dry measuring cup, scoop about 1/3 cup of the batter into each of the muffin cups.
- Sprinkle the turbinado sugar over the tops of the muffins and place the muffins in the oven and bake about 20 minutes. Remove them once the tops are lightly golden and a toothpick comes out mostly clean (do not over bake these muffins).
*These muffins can be stored at room temperature securely wrapped in plastic wrap for up to 3 days.
Source: adapted from “Chocolate Chunk Muffins.” Epicurious.com