Black and White Muffins
Indulge in the perfect harmony of flavors and textures with these irresistible Black and White Muffins! A delightful twist on classic muffins, this recipe combines rich, chocolatey cocoa batter swirled beautifully with a vanilla-infused white batter, peppered with semi-sweet and white chocolate chips for a decadent treat in every bite. These muffins are not only visually striking with their marbled pattern but also incredibly easy to prepare, requiring just 15 minutes of prep time. Ideal for breakfast, a snack, or even dessert, each bite offers a luscious balance of sweetness and chocolatey goodness. Bake up a batch of these bakery-style muffins in under 30 minutes and watch them fly off the plate! Perfect for chocoholics and lovers of creative baking, these muffins will become your new go-to for any occasion.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 2 whole large eggs
- 2 tablespoons unsweetened cocoa powder
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups white chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth and uniform.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
Divide the batter evenly into two bowls. To one bowl, stir in the unsweetened cocoa powder and semi-sweet chocolate chips to create the ‘black’ batter. To the other bowl, stir in the white chocolate chips to create the ‘white’ batter.
Using a spoon or small scoop, alternate dollops of the black and white batters into each muffin cup to create a marbled effect. Fill each cup about two-thirds full.
Using the tip of a knife or a skewer, gently swirl the batters together in each muffin cup to enhance the marbled appearance, but do not overmix.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your homemade Black and White Muffins!
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 22.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
