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Chocolate Chunk Muffins

Chocolate Chunk Muffins Related:   breakfast & brunch, Chanukah, dairy, desserts & sweets, kid-friendly, Shabbat, Shavuot, vegetarian

Prep time: 5–10 minutes

Cook time: 22–25 minutes

Yield: 12–15 muffins

These chocolate chunk muffins are hands down my husband’s favorite muffin I make. He loves them so much that for his birthday last year I made mini chocolate chunk muffins to go along with his chocolate cake and homemade Twix bars. He was a happy man.

If you are looking for one batter you can do almost anything with, you have finally found it. It’s awesome with the chocolate chunks, but it’s also really amazing with almost any kind of fruit mixed in, from blueberries to sliced peaches. For another great variation add 1 tablespoon cinnamon and top it with any of the crumble toppings from the Baked in a Dish chapter. The possibilities are endless.

Another thing I love about these muffins is that they can be mixed and assembled in the muffin tins the night before and thrown in the oven in the morning. Just remember to add a few minutes to the bake time because the batter will be cold.


  • ¾ cup unsalted butter, at room temperature
  • ¾ cup plus 2 tablespoons sugar, plus more for sprinkling
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1¼ cups all-purpose flour
  • ¼ cup almond flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup plain whole yogurt
  • 1½ teaspoons vanilla
  • 2¼ cups chopped dark chocolate, 60 to 70% cocoa


  • Place oven rack toward the top of your oven. Preheat the oven to 350 degrees. 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. Add the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well with each addition. Stop mixer and add the flour, almond flour, baking powder, baking soda, yogurt, vanilla 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. Please do not overbake! These keep perfectly, tightly wrapped, at room temperature, for up to 3 days.
  • Reprinted with permission from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan with Josh Loeb and Laurel Almerinda (Chronicle Books, 2014). 

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