Preheat the Oven:
Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners or lightly grease the muffin cups.
Prepare Wet Ingredients:
In a large bowl, whisk the eggs, vanilla extract, and sugar together until well combined and slightly frothy.
Add Melted Butter and Cream:
Gradually whisk in the melted butter and full-fat liquid cream until the mixture is smooth.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
Mix Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Prepare the Chocolate Batter:
Pour half of the prepared batter into a separate bowl. Add the cocoa powder and milk to this half, stirring until smooth.
Fill Muffin Cups:
Alternate spooning the vanilla batter and chocolate batter into each muffin cup, filling them about two-thirds full. Use a toothpick or skewer to gently swirl the batters together to create a marbled effect.
Bake:
Bake in the preheated oven at 175°C for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Serving Suggestions
Serve warm with a spread of butter or jam.
Pair with coffee, tea, or a glass of milk for a cozy snack.
For an extra treat, drizzle with melted chocolate or dust with powdered sugar.
Cooking Tips
Don’t overmix the batter to ensure the muffins remain light and fluffy.
For a more pronounced chocolate flavor, increase the cocoa powder to 25g.
Use room-temperature eggs and cream for a smoother batter.
Nutritional Benefits
Eggs: Provide high-quality protein and essential vitamins.
Full-fat cream: Adds richness and moisture to the muffins, providing calcium and vitamin D.
Cocoa: Rich in antioxidants and can help boost mood!
Nutritional Facts (Per Serving, Approximate)
Calories: 220 kcal
Protein: 4g
Fat: 12g
Carbohydrates: 25g
Fiber: 1g
Sugar: 14g
Storage
Store the muffins in an airtight container at room temperature for up to 3 days.
You can also freeze them for up to 3 months. Wrap individually in plastic wrap and place in a freezer-safe bag.
Why You’ll Love This Recipe
Easy to Make: Minimal ingredients and simple steps make this a quick and easy recipe.
Kid-Friendly: The marbled effect is visually appealing, and kids love the mix of vanilla and chocolate flavors.
Perfect for Any Occasion: These muffins are great for breakfast, snack time, or even dessert!
Conclusion
Marble muffins offer the perfect combination of vanilla and chocolate in a single bite. This recipe is easy to follow, making it ideal for both beginner bakers and experienced ones. These muffins are versatile, delicious, and sure to be a hit with everyone!
Frequently Asked Questions (FAQ)
Can I use oil instead of butter?
Yes, you can substitute melted butter with an equal amount of vegetable or coconut oil.
Can I make this recipe dairy-free?
Absolutely! Use a non-dairy cream alternative and swap butter for a dairy-free margarine or oil.
What if I don’t have cocoa powder?
You can skip the cocoa for a pure vanilla version or use melted chocolate as an alternative.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Can I make this recipe into a cake instead of muffins?
Yes, simply pour the batter into a greased loaf or cake pan and adjust the baking time to 40-45 minutes.
Can I add chocolate chips?
Yes, you can fold in ½ cup of chocolate chips into the vanilla or chocolate batter for extra indulgence.
How can I make these muffins gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Do I have to use full-fat cream?
Full-fat cream provides richness, but you can substitute it with low-fat cream or even milk if preferred.
Can I use a different flavoring instead of vanilla?
Yes, you can use almond or lemon extract for a different flavor profile.
How should I store leftover muffins?
Store muffins at room temperature for up to 3 days or freeze for longer storage.
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