The idea of turning on the oven right now is appalling, but the need for something chocolate and comforting won out. # 185: Chocolate Almond Muffins
If you live in California, you’ll understand where I’m coming from. Record-breaking temperatures, paired with terrifying wildfires (and the knowledge that we normally use our incarcerated population as cheap fire-fighting labor??) on top of everything else so far this year . . . yep we need some chocolate. Preferably with a side of ice cream and strawberries.
But you come here to read about baked goods, not the shitshow that is 2020, so let’s step out of reality and into these muffins. I had borrowed the book “How to Hygge” from Nate’s mom almost a year ago (sorry Pam!) and just now had a chance to read through it. It feels ironic to read about how outdoor activities are important to mental and physical health while being required to stay inside for public health . . . but the book also had some lovely recipes! These muffins caught my eye and I just happened to have all the ingredients on hand. I think that’s what you call a recipe meet cute.
They walk the tightrope between cupcakes and muffins. Not too sweet, but double the chocolate with both cocoa powder and chocolate chips. It all comes down to context! With a cup of tea in the morning? 100% breakfast material. On top of ice cream? Okay, dessert.
The only swap out I had to make was sour cream in place of Greek yogurt. Both being thick, fermented dairy products, it worked like a charm! Yogurt starts with milk and sour cream starts with (you guessed it) cream, so the main difference is the fat content. From what I can tell, sour cream can have up to twice the amount of fat. Luckily, that only helps when it comes to chocolate muffins!
See the few sneaky pieces of white chocolate? We’ve been cleaning out the candy shelf, but it’s my least favorite kind of chocolate. So clearly, hiding it among dark and milk chocolate was the solution.
When one doesn’t have enough almond flour, one gets creative. While the mortar and pestle look super cute, this took way longer than I thought it would. If you have a spice grinder or coffee bean grinder – USE IT.
I can never decide on just one color, and usually end up with a bouquet of paper liners. These give me beach umbrella vibes, that hopefully balance out the very winter-y vibes of these muffins.
Love a good ol’ one-bowl hand-mixed situation.
A true chocolate lava lake. OoOo now I want to make lava cakes! Thida Bevington has a recipe that I’ve been meaning to try – maybe next week if it cools down a bit.
As you can see, my attempt at hand-ground almond flour resulted in a very uneven texture. But who doesn’t like a little crunch to go along with the melty chocolate?
I plopped the overflow batter into my fluted tartlet molds, because why not? The recipe called for a tray of water on the lower shelf in the oven so I can accurately say: off to the sauna!
Vanilla ice cream, frozen strawberries and a warm double chocolate muffin. Yes, please.
Recipe from: How to Hygge by Signe Johansen