Marble Muffins

Name: Marble Muffins
Total time: 50 min
Yield: 4 servings
Ingredients: 5 5/8 tablespoons butter; 5/8 cup sugar; 2 eggs; 1 dry pint flour; 2 teaspoons baking powder; 9/16 cup cocoa bittersweet, powdered; 1 teaspoon vanilla extract; milk as needed

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8Ingredients

50Minutes

560Calories

Read Directions

Description

When you can't decide on vanilla or chocolate, these muffins made with two batters deliver both in a single bite. Made using sifted flour, one batch features cocoa and the other vanilla extract. Once prepared, they're alternately added to muffin tins to get a marbled result. If desired, use a toothpick to swirl the batter for the prettiest results. Serve them warm or at room temperature, with or without butter — it's all good either way.

Ingredients
US|METRIC
SERVINGS:

80 grams butter
125 grams sugar
2 eggs
250 grams flour
2 teaspoons baking powder
50 grams cocoa (bittersweet, powdered)
1 teaspoon vanilla extract
milk (as needed)

Directions

Preheat the oven to 180C.
Beat the butter with the sugar for a few minutes with an electric mixer, until light and creamy.
Add the eggs, one at a time, incorporating each one completely before adding the next.
Sift the flour with the baking powder, and incorporate it with a wooden spoon into the butter/egg/sugar mixture. The batter will be thick.
Place half of the batter in a another bowl, add the vanilla extract and stir.
In the other bowl, add the sifted cocoa and some milk to make the batter less thick, and stir well.
Fill the muffin liners with a spoon by alternating the two types of batter, this will give the muffins the marble effect.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and cool on a wire rack.

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