Chocolate Chunk Muffins

• 3/4 cup/170 g unsalted butter, at room temperature
• 3/4 cup + 2 Tbsp./165 g sugar, plus more for sprinkling
• 1 tsp. kosher salt
• 2 eggs
• 1 1/4 cups/160 g all-purpose flour
• 1/4 cup/25 g almond flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup/180 ml plain whole yogurt
• 1 1/2 tsp. vanilla extract
• 2 1/4 cups/210 g chopped dark chocolate, 60 to 70% cacao

1. Position a rack toward the top of your oven and preheat to 350u0b0F/ 180u0b0C. Line one 12-cup muffin pan with 12 paper liners.
2. 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. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well with each addition. Pause mixing. Add the all-purpose flour, almond flour, baking powder, baking soda, yogurt, vanilla, and chocolate. Mix cautiously, just until incorporated.
3. Fill the muffin cups with batter all the way to the top, even a little over. Sprinkle the tops with a little sugar.
4. Bake for 22 to 25 minutes,until the muffins are brown and just spring back to the touch. Please do not overbake!
5. These keep perfectly, tightly wrapped, at room temperature, for up to 3 days.

unsalted butter, kosher salt, eggs, flour, almond flour, baking powder, baking soda, vanilla, dark chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-chunk-muffins-52990661 (may not work)