Chocolate chunk muffins from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen by Zoe Nathan

  • yogurt
  • all-purpose flour
  • dark chocolate
  • butter
  • almond flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on February 16, 2015

    MODIFY: Next time try it with 1 2/3 cup flour as set out in the online version of the recipe on Food 52.

  • DKennedy on September 19, 2014

    Page 36. Just finished reading the book and this was the first recipe I decided to try out of the book. Per the head note, the batter can be held overnight. I used her GF flour mix, substituted buttermilk for the yogurt, and cut back the chocolate from 2 1/4 cups to 2 cups. Had just enough to fill a tin of 12 muffins. Made the batter ahead of time. Baked at 350 on rack in upper 1/3 of oven. They browned up nicely but the tops spread terribly and they fell apart when I took them out of the pan. I will have to play around with the liquid ratio when converting her recipes to GF, but otherwise perfect. The taste was similar to a chocolate chip cookie. Leftovers the second day were equally delish. Chocolate did sink to the bottom but in a good way..

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