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.
- 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)
- 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.
PER SERVING *
|Calories560Calories from Fat190|
|% DAILY VALUE*|
|Calories from Fat190|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.