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

  • almond paste
  • eggs
  • all-purpose flour
  • dark chocolate
  • butter
  • sugar
  • brown rice flour
  • Dutch-process cocoa powder

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

  • mirage on January 14, 2015

    These were good the first day - great the second.

  • DKennedy on October 22, 2014

    Page 38. Oh my, these are delicious. Made a GF version of these using marzipan paste instead of almond paste, not sure if there is a difference. I used 7 oz. because that was what was in the tube. For the chocolate, I used TJs dark chocolate with almonds. I shaved 1 cups worth into the batter, then topped each one with a big chunk. After 8 minutes, I took them out and added more chocolate to the tops of the muffins in the hopes that those chunks will stay toward the top. Did the same at the end when they came out to cool. Made 13 huge muffins, not 16. The raw batter was spectacular. I did not space them out as she suggested and my center two muffins needed more time. All the rest baked through. I ended up baking them longer than 22 minutes. Have made these multiple times in the form of muffins and loaves.

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