Marbled cocoa muffins with white chocolate chips
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Oh man, these classic American chocolate swirl muffins are seriously a treat for the eyes and taste buds. I mean, the magic is really in that marbled effect. One bite and you get this swirl of lighter batter, plus those bursts of sweet white chocolate chips. So so good. The mix of tender cake and creamy bits makes these white chocolate chip muffins pretty much perfect for anyone who loves surprises.
Thing is, these homemade muffins are super easy. Honestly, they're a favorite for quick breakfasts or afternoon snacks. And you know what? The bicolored look isn’t just for show—it’s a fun twist. Both a light and chocolatey flavor, making them stand out on any table. And the muffin's outside? Gets a bit crisp while the inside stays moist. Every bite's a tasty experience.
So here's the thing, start your mornings or snacks with these marbled chocolate muffins for a flavorful kick. You don’t need fancy ingredients. No way. Just add white chocolate chunks for an extra bit of creamy goodness. Sets them apart from the everyday muffin crowd, for sure. Fans of chocolate baking know these are a hit with both kids and adults. Really, with their golden tops and gooey chocolate bits peeking through, they’re irresistible. Some folks sprinkle a little sugar on top before baking for extra crunch, which is great, but these easy muffin recipes shine just as well plain.
Whether you're grabbing one on the go or enjoying a leisurely breakfast, these muffins hit all the right notes: soft, sweet, and the perfect amount of chocolate. No question, bakery-style muffins like these are staples on many American breakfast tables—they're simple, fun, and incredibly satisfying. Can't go wrong.
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INGREDIENTS
- Ingredients for 12 muffins
- Butter 5.5 oz (155 g) - (softened)
- Sugar ¾ cup (170 g)
- Eggs 2
- Milk ¾ cup (195 g)
- Type 00 flour 2 cups (325 g)
- Baking soda ½ tsp (2 g)
- Baking powder 3 ½ tsp (16 g)
- Lemon peel 1
- Fine salt 1 pinch
- for the cocoa batter
- Milk ⅛ cup (30 g)
- Sweetened cocoa powder 2 ½ tbsp (20 g)
- White Chocolate drops 3.5 oz (100 g)
- for dusting the chocolate chips
- Type 00 flour to taste
How to prepare Marbled cocoa muffins with white chocolate chips
To make marbled cocoa muffins with white chocolate chips, first place the white chocolate chips on a tray and then transfer them to the freezer to freeze. In a bowl, place the softened butter cut into pieces and add the sugar 1, whisk the mixture with electric beaters 2, then flavor with the grated zest of 1 untreated lemon 3 and a pinch of salt, continue working until it becomes creamy.
In another bowl, crack the eggs and incorporate 195 ml of milk (milk and eggs should be at room temperature) 4; whisk the mixture and add it to the butter mixture 5, mix with the beaters until the batter is smooth and frothy. Sift the flour directly into the batter 6,
the baking soda 7, and the baking powder 8. Mix with the beaters 9 to obtain a lump-free batter.
Divide the batter into two bowls 10, in one add the sifted cocoa 11 and 30 ml of milk 12, so that it has the same consistency as the light one and bakes similarly;
finally, add the previously frozen and floured white chocolate chips 13. You will thus obtain two two-tone batters 14. Mix to combine the mixture. Transfer the batters into two separate disposable piping bags without a nozzle 15,
to achieve a marbled effect, place the two piping bags in a larger piping bag 16, cut the tip, and pour the batter into a 12-muffin tin lined with paper cups, the batter should reach the top 17. Bake the muffins in a static oven at 356°F for 30 minutes (or in a fan oven at 320°F for 20 minutes). Once baked, remove your marbled cocoa muffins with white chocolate chips from the oven and let them cool slightly before enjoying them 18.