Ingredients
- 2 cups all-purpose flour (250 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup butter, softened (55 g)
- 4 tablespoons Greek yogurt
- 1/2 cup soft brown sugar (65 g) (I recommend GEPA organic unrefined Mascobado golden brown sugar)
- 2 large eggs
- 1 cup organic buttermilk, well-shaken (250 ml)
- 1 teaspoon powdered vanilla
- 1 teaspoon lemon zest
- 4 tablespoons juice from 1 organic lemon
- 60 g Lindt 70% chocolate, crumbled (6 squares)
For the glaze:
- 1 cup powdered sugar whisked together with 2 to 3 tablespoons of freshly squeezed lemon juice.
Instructions
- Preheat oven to 350°F / 180°C
- Combine flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.
- In a large bowl, cream butter, yogurt and brown sugar. Add eggs, one at a time, beating well after each addition.
- Add buttermilk, vanilla, lemon zest and lemon juice; mix on low until combined.
- Add flour mixture and stir in, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently fold in chocolate chunks.
- Divide mixture evenly in the prepared muffin pan.
- Bake for 20 to 25 minutes or until muffins are golden and a toothpick comes out clean.
- Let cool in the muffin pan for 5 minutes then transfer to a wire rack to cool completely.
- Once completely cooled, drizzle (or brush) with glaze and serve. Enjoy!