Guys, remember that time I went to brunch? I mean, yes, I’ve gone to brunch more than once, so maybe you don’t, but this time was standout, so please try your hardest to remember that time.
It was L.A. At Huckleberry. There was bread pudding involved.
So after that brunch made of dreams, I spent the next half-year trying to forget about brunch. And then Huckleberry came out with a cookbook, so there went that goal. I didn’t buy it, but I did scan the Internets for recipes from within and found this chocolate chunk muffin recipe on Yahoo!
Y’all know I be all about muffins these days, and these were just the next in a long line. I like the method was a little more cake-like than regular muffins; the batter was thick and creamy instead of runny. I switched out the sour cream for Greek yogurt because I had it and added orange zest because it is winter and orange and chocolate are a match made in heaven.
They were so good that I may end up trying this recipe again. Full size and strictly to their recipe instead of tweaking it. Or, you know, I could try another recipe from the book. Whyever would I not do that?
Orange-Scented Chocolate Chunk Muffins
Adapted from Huckleberry
The recipe below is for 12 full size muffins. If you want to make mini muffins, decrease the baking time.
3⁄4 cup/170 g unsalted butter, at room temperature
3⁄4 cup + 2 Tbsp./165 g sugar, plus more for sprinkling
1 tsp. kosher salt
1 1⁄4 cups/160 g all-purpose flour
1⁄4 cup/25 g almond flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 cup/180 ml plain greek yogurt
1 1⁄2 tsp. vanilla extract + zest of one orange
2 1⁄4 cups/210 g mini chocolate chips
Position a rack toward the top of your oven and preheat to 350°F/ 180°C. Line one 12-cup muffin pan with 12 paper liners.
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, zest 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 a little sugar.
Bake for 22 to 25 minutes,until the muffins are brown and just spring back to the touch. Do not overbake.