Marbled Chocolate Muffins Recipes

MARBLED CHOCOLATE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
• Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
• Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
• Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
• Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
• Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MARBLED CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°F
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
• Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Divide the batter between 2 bowls. Sift the cocoa into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin pan, alternating the chocolate batter and the plain batter.
• Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

MARBLED CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 400°, and lightly coat 6 muffin cups with nonstick cooking spray.
• In a large bowl, stir together the flour, baking powder, salt, and sugar. In a small bowl, lightly beat the egg. Add the milk, oil, and vanilla. Make a well in the center of the dry ingredients, and pour in the wet, stirring just until moist. Divide the batter between two bowls, and stir the sifted cocoa powder into one.
• Add one heaping teaspoon of vanilla batter into each muffin cup, and drop one heaping teaspoon of the chocolate batter into the center of the vanilla batter. Continue alternating dollops of batter until both are used up. Bake the muffins at 400° for 18-20 min, or until the tops are golden and risen. Cool in the pan for 5 min before turning out onto a wire rack to cool completely.

CHOCOLATE BANANA MARBLE MUFFINS

Steps:

• Preheat the oven to 375 degrees. Butter a standard muffin tin, or line with cupcake liners.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
• In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.
• Pour the wet ingredients into the flour mixture, and whisk just until blended.
• Remove one cup of the batter, and add it to a medium bowl. Whisk in the cocoa powder, just until blended.
• Divide the main (non-chocolate) batter between muffin cups. It's about 1/4 cup of batter per cup.
• Scoop 1 tablespoon of chocolate batter on top of the batter in each muffin cup.
• Using a toothpick, swirl the chocolate batter into the banana batter.
• Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool for about five minutes.