Cq9 Recipe

Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan or 12-cup muffin tin with parchment or lightly grease and flour.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined and aerated.

In a separate medium bowl, whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined; a few small lumps are fine. Do not overmix to keep the bake tender.

Fold in the dark chocolate chips, chopped toasted almonds, and caramel pieces evenly into the batter so the mix-in distribution resembles a 'slots' scatter — try to keep them from sinking by folding gently and quickly.

If making muffins: divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. If making a loaf: transfer batter to the prepared 9x5-inch pan and smooth the top with a spatula.

Sprinkle the coarse sanding sugar across the tops to create a light, sparkly finish that evokes slot-machine shine.

Bake muffins for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs; bake the loaf for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.

Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using a loaf pan, cool 15 minutes before removing.

If desired, drizzle with melted chocolate: warm the chocolate until smooth, transfer to a small zip-top bag or piping bag, snip a tiny corner, and drizzle in thin lines over cooled muffins or loaf.

Slice the loaf or serve the muffins warm or at room temperature. Store in an airtight container for up to 3 days at room temperature, or freeze for up to 1 month.