Marble Muffins

Name: Marble Muffins
Total time: 3000 s
Yield: 4 servings
Ingredients: 1 8/9 jiggers butter; 5/8 cup sugar; 2 eggs; 1/2 quart flour; 2 teaspoons baking powder; 7/12 cup cocoa bittersweet, powdered; 1 teaspoon vanilla extract; milk as needed

L'Antro dell'Alchimista

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8Ingredients

560Calories

50Minutes

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

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)

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Directions

1Preheat the oven to 180C.
2Beat the butter with the sugar for a few minutes with an electric mixer, until light and creamy.
3Add the eggs, one at a time, incorporating each one completely before adding the next.
4Sift the flour with the baking powder, and incorporate it with a wooden spoon into the butter/egg/sugar mixture. The batter will be thick.
5Place half of the batter in a another bowl, add the vanilla extract and stir.
6In the other bowl, add the sifted cocoa and some milk to make the batter less thick, and stir well.
7Fill the muffin liners with a spoon by alternating the two types of batter, this will give the muffins the marble effect.
8Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
9Remove the muffins from the oven and cool on a wire rack.