Tuesday, January 12, 2016

Chocolate Chunk Muffins

According to everyone I follow on Instagram, January is supposed to be a time when I start eating healthier, going (back) to the gym, buying new workout gear and repeating holistic mantras to myself several times a day #justdoit #getoutside.

Fuck. That. Shit.

I mean sure, eating healthy and working out are great and all but I know something that's even better: eating chocolate chunk muffins. Right??

Ok so this recipe, which I found in the amazing Huckleberry cookbook (fun fact: it's recommended by Her Royal Goopster Gwyneth Paltrow and my favourite Hobbit, Elijah Wood), calls for some almond flour. I've never used almond flour before so imagine my surprise when I went to No Frills and discovered that a small bag of that shit costs 15 bucks. Yeah, no kidding! BAKING.

I Googled "Why is almond flour so expensive" and the first link that came up in search was "5 reasons to avoid almond flour." Thanks buddy, but you're TOO LATE.

According to the Internets, almond flour/almond meal is used for low carb/grain free/paleo baking while still able to create that delicious fluffiness that all-purpose flour is known for. There is plenty of literature on why almond flour is awesome and alternatively, why it's the worst, but in this case, I'm only using a bit of it and YOLO. (I know, I know. I'm really dating myself by using that term but it really applies here.)

I found this recipe to be super easy to make and best served 10 minutes after coming out of the oven, if you want to dive into gooey, melted chocolate.

Bring it on, January!

Chocolate Chunk Muffins
Adapted from Huckleberry

Makes 12 muffins


- 3/4 cup unsalted butter, at room temperature
- 3/4 cup + 2 tbsp sugar, plus more for sprinkling
- 1 tsp kosher salt (I used sea salt and it was great)
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup plain whole yogurt
- 1 1/2 tsp vanilla extract
- 2 1/4 cups chopped dark chocolate, 60 - 70% cacao

1. Position a rack toward the top of the oven and preheat to 350 F. Line one 12-cup muffin pan with 12 paper liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high speed until nice and fluffy, 1 to 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well with each addition. Pause mixing. Add the all-purpose flour, almond flour, baking powder, baking soda, yogurt, vanilla and chocolate. Mix cautiously, just until incorporated.

3. Fill the muffin cups with batter all the way to the top. Sprinkle the tops with a little sugar.

4. Bake for 22-25 minutes until the muffins are brown and just spring back to touch. Don't overbake!

Muffins keep perfectly, tightly wrapped, at room temperature, for up to three days.

No comments:

Post a Comment