Let me tell you something: I have been spending years looking to bake the perfect muffins.
I have tried countless of recipes: one was too dry; one too small; one was missing something. But then, we heard of this bakery called Huckleberry. We never managed to visit at the end, as we were meant to be by Santa Monica last November, but did our research and fell in love with their recipes.
So, Simona being herself, bought the book and it stayed unused on the shelf for a couple of years until this lockdown.
You know when you want something quick and tasty? Well I am glad I looked at the book because I use it constantly now. And the best is they can easily be turned vegan too.
And without further ado, I want to share with you the recipe of these delicious muffins. They are too good to miss out!
- 170g of unsalted good quality butter at room temperature
- 160g of sugar
- 1 teaspoon of salt
- 2 eggs
- 30g of almond flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 160g of plain flour
- 180ml of plain yoghurt
- 1 teaspoons of vanilla extract
- 210g of chocolate chips (or less or more depending on liking)
- Place the rack of the oven at the top and preheat at 180C.
- Line a muffin tin with 12 cases and set to the side
- In a stand mixer with a paddle attachment - or with an electric beater- cream the sugar and the butter until light and fluffy.
- Scrap down the sides and then add the yoghurt & the vanilla until well combined.
- Add one egg at the time, making sure the eggs are fully and well combined before adding the next. I reccomend stopping the mixer and scraping around the sides and the bottom to avoid any unmixed mixture.
- In a separate Bowl combine together all the dry ingredients.
- once the eggs are well incorporate, add slowly the dry mix until a well mixed batter forms.
- Add the chocolate chips, and mix for 2 seconds. Careful to not mix to harshly or for too long in this last stage, or you may overwork the batter!
- with the help of an ice cream spoon ( or 2 spoons) scoop the batter equally into the casings.
- Sprinkle each casing with a dusting of sugar before putting them in the oven.
- bake for 20-25 minutes or until golden brown.
- Try not to eat them hot! Leave them to cool for a few minutes before diving in!
This recipe is from Zoe Nathan, CEO and Founder of Huckleberry Cafe, CA.
Tips & Tricks
- Make sure you have all your ingredients ready first. This will save you time on tidying and cleaning but also smooth the process of adding the ingredients into the mixer.
- You can turn these into a vegan muffin too! Specifically replace:
- Butter with a vegan butter version. We recommend Flora, as it’s consistency it’s most similar to the cow’s version.
- Eggs: eggs can be replaced with flaxseed. They are an easy replacement and work very well without adding any flavouring to you muffins.
- Yoghurt with vegan yoghurts: I have only used Oatly for baking, because it has the same consistency as Greek yogurt. But you can replace with Soy if you prefer.
AAAnd that’s it! I normally clean while my muffins are baking and I end up with spare time for a nice hot cuppa before diving in.
You can thank me later guys!?