Chocolate Swirl Muffins Recipes

CHOCOLATE VANILLA SWIRL MUFFINS

Steps:

• Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
• Melt the chocolate chips in the microwave in 30 sec intervals, mixing in between until fully melted. Set aside to cool down.
• To make the muffins
• Mix flour, baking powder, and salt in a large bowl.
• In a separate bowl whisk together sugar and eggs. Add the cream cheese, yogurt, oil, and vanilla, keep whisking until the mixture is pale and fluffy.
• Fold the wet ingredients into the dry ones, mix well.
• Pour the melted chocolate on top of muffin dough. With a wooden spoon swirl melted chocolate into batter.
• Spoon batter into prepared muffin tins, filling about ⅔ of each cup.
• Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

CHOCOLATE SWIRL MUFFIN CAKE

Steps:

• Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
• In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes or until thick like pudding.
• Meanwhile, in large bowl, stir together Cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Cool completely, at least 2 hours.
• When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10 to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room temperature.

CHOCOLATE SWIRL MUFFIN CAKE

Steps:

• Heat oven to 375°F.
• Generously grease 12-cup fluted tube cake pan.
• In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• Remove 1/3 cup filling for glaze; set aside.
• Freeze remaining filling 15 minutes until thick like pudding.
• Meanwhile, in large bowl, stir together all cake ingredients.
• Spoon half the batter into pan.
• Remove filling from freezer.
• Carefully spoon filling in center of batter to within 1/2 inch of pan edges.
• Spoon remaining batter over filling.
• Bake 50 to 65 minutes or until top springs back when touched.
• Cool 15 minutes.
• Remove from pan to wire rack.
• Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.).
• Cool completely, about 1 hour.
• Note: Cook time does not include cooling time.