Chocolate chunk muffins (and a blueberry version, too)

I know that none of us who like to bake need a reason to try a muffin recipe.  Muffins and cookies are just fun to make, and too easy to eat!  So this is the latest muffin recipe I tried: chocolate chunk muffins from the Huckleberry cookbook.

I've never been to Huckleberry Bakery in Santa Monica but I sure would love to.  I was captivated by the beauty of their cookbook, and the food described in the pages. As expected, I gravitate towards simple recipes and chocolate chunk muffins...well, I can make and eat that any day, any time.  

Here's the thing: my chocolate chunk muffins looked nothing like the ones in the cookbook.  They didn't puff, dome, or crack open like I expected from looking at the photo in the book.  I know there are many possibilities for this - from differences in oven types to technique - but while I was disappointed at first, the taste more than made up for it.

These muffins/cupcakes have a wonderfully moist and tender texture - the kind that stays that way for days.  I'll give credit to yogurt and a bit of ground almonds for that. Baked goods made with yogurt don't ever seem to disappoint; it makes for a hefty muffin in the best way.  Because they are so moist and tender, you need to be a little careful to gently lift them out of the muffin tins after baking, especially since, in my case, the muffins spread and turn out with wide, flat tops (which make for very nice crusty, browned edges).

A hefty dose of chocolate chunks certainly doesn't hurt either.  But if chocolate muffins aren't your thing (I suppose that's a possibility), this muffin recipe is a good basis for other types of mix-in's - fruit instead of chocolate [see blueberry version near the end of the post].  But of course, chocolate is totally my thing so I happily went with it during my first go-round, mixing in a combination of 60 to 70% dark chocolate for a little bit of nuance. I added a touch of almond extract to my batch of muffins because of the ground almonds in the batter and because I was thinking about chocolate yogurt snack cakes, which I typically make for my little guy whenever I have extra whole milk yogurt around.

Eating a chocolate chunk muffin with a side of strawberries makes for a balanced breakfast, right?

Once you start, it's hard to stop eating these.  I found myself trying to get at every bite of chocolate encased within the bouncy moist cake.  Looks like I found another way to put my whole milk yogurt to good use!

I thought these muffins looked like chocolate chip cookies from the surface and that's one way to describe the taste though they're more complex than that with the touch of almond flavor, bit of tang from the yogurt, and the bouncy moist texture of the cake/muffin itself.  

I made a half batch of six muffins.  Divide the mixed batter generously within the lined muffin cups.  They will fill up close to the very top.  I sprinkled some turbinado sugar on top of the muffins.  You can omit that if you like.

I expected the muffins to puff and dome, like the picture in the cookbook, but they spread instead and the tops were flat.  Flat muffin tops with golden edges, like these, can make some of the best muffins so I have no problems with that.  It's just a matter of expectation going in.

It just takes a little care to get them neatly out of the muffin tin.  But then you're rewarded with some tasty muffins that can sit on the counter for 2-3 days, staying nice and moist and ready to go with a cup of coffee.  Muffins are always handy to have around.  Don't you love walking into a good bakery and seeing a slew of big, beautiful muffins?  Making a good one at home is the next best thing.

A coffee, a muffin, and a bit of fruit makes for a lovely breakfast, or a great afternoon treat.

The blueberry-lemon version

Over this past weekend, I made a blueberry version of these muffins!  Like many of you, I'm snapping up some good berries at the market these days and it's so nice to be able to use some fresh blueberries to make muffins.

For these blueberry muffins, I simply used the same recipe, omitting the almond extract and chocolate, and adding lemon zest and fresh blueberries.

As you can see, the muffins still turned out with flat tops.  They were incredibly moist and tender, essentially delicious.  The trick is to get them out of the muffin tins gently. I loosened the sides with an offset spatula and actually set a wire rack gently on top and flipped them out; then, I quickly inverted them back upright onto the rack.  

This blueberry-lemon version got a big thumbs up from the fellas (even the little one who wouldn't exactly be reaching for blueberries). So sometimes you feel like chocolate muffins, sometimes you feel like fruit.  You can use this base recipe for whatever mood you're in!  

One last thing: When I buy whole milk yogurt - usually with the intention of making our favorite banana bread - I take some to make chocolate yogurt cakes [the latest batch shown below].  These chocolate yogurt cakes (which, ironically, turn out much the way I expected the chocolate chunk muffins to look!) are chocolaty and moist but not heavy or cloying.  A little almond extract adds a great aroma and flavor to them that we adore.  So if you find yourself with some extra yogurt on hand, I recommend these recipes.  And on the savory side, I like to mix yogurt with tandoori spices and lemon juice to marinate chicken for tandoori chicken.  As you can see, I really try not to waste!

Chocolate Yogurt Cakes: another great use for whole milk yogurt

Recipe:

Chocolate Chunk Muffins 

Adapted, slightly, from Huckleberry

- Makes 12 muffins -

1 1/4 cups (160g) all-purpose flour
1/4 cup (25g) almond flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (170g; 12 tablespoons) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons (165g) sugar
1 teaspoon kosher salt
2 eggs
3/4 cup (180ml) plain whole yogurt
1 1/2 teaspoon vanilla extract
Scant 1/2 teaspoon almond extract (optional)
2 1/4 cups (210g) chopped dark chocolate, 60-70% cacao
Turbinado (coarse, sanding, or granulated) sugar, for topping (optional)

Preheat oven to 350 degrees, with a rack positioned in the middle of the oven.  Line a standard 12-cup muffin tin with paper liners.

In a bowl, whisk together the flour, almond flour, baking powder, and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt on medium-high speed until fluffy, 1-2 minutes.  Add eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition.  Turn mixer off and add the dry ingredients, as well as the yogurt, vanilla extract, almond extract (if using), and chocolate.  Mix until just incorporated.

Divide the batter among the muffin cups.  It will reach all the way to the top and maybe even slightly over.  Sprinkle tops with some turbinado sugar, if desired.

Bake until muffins are brown and just spring back to the touch, about 22-25 minutes. Avoid overbaking.  Let cool for about 10 minutes on a wire rack.  Then gently remove them from the muffin tin (you may need to run a small spatula around the muffin tops that have spread; the muffins are very tender so be gentle) to cool completely on the wire rack.

These muffins can be stored, wrapped and in a airtight container, for up to 3 days. They stay nice and moist.

Blueberry-lemon version: Omit the almond extract and chopped chocolate.  To the dry ingredients, add the zest of one lemon.  Toss 1 cup of fresh blueberries with 2 tablespoons of the dry mixture.  Stir the blueberries into the batter until just incorporated in the last step. Bake as directed.