Description
Chocolate Center Marble Muffins
Ingredients:
2 cups all-purpose flour
1 cup brown sugar
1 tsp baking powder
½ tsp salt
2 eggs
1 cup whole milk
½ cup melted coconut oil
2 tbsp cocoa powder
12 white chocolate squares
Steps:
Preheat oven to 375°F.
Mix dry ingredients in a bowl.
Whisk eggs, milk, and coconut oil; combine with dry mix.
Divide batter, mix cocoa powder into half.
Fill liners halfway, place white chocolate, and swirl batters.
Bake for 18 minutes.
White or milk chocolate: which do you prefer?
#MuffinMarbleMadness
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, thoroughly whisk together the 2 cups of all-purpose flour, 1 cup of brown sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. In a separate bowl, whisk the 2 eggs, then blend in 1 cup of whole milk and ½ cup of melted, slightly cooled coconut oil. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Divide the batter evenly into two separate bowls. Sift 2 tablespoons of cocoa powder into one of the bowls and fold it in gently to create the chocolate batter.
Serving Suggestions
These muffins are delightful on their own but can be elevated for any occasion. Serve them warm for breakfast with a pat of butter or a drizzle of honey. For a decadent dessert, top with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with a cup of coffee, black tea, or a cold glass of milk. For a festive touch, dust the cooled muffins with powdered sugar or a simple vanilla glaze.
How-to Summary
In brief: Mix dry ingredients. Whisk wet ingredients separately and combine. Split the batter in half and mix cocoa powder into one portion. Fill muffin liners halfway with plain batter, place a white chocolate square in the center, then top with chocolate batter. Use a toothpick to gently swirl the two batters together. Bake at 375°F for 18-20 minutes until a toothpick inserted comes out clean.
Frequently Asked Questions
- Can I use a different type of oil? Yes, you can substitute the coconut oil with an equal amount of melted butter or a neutral vegetable oil like canola. The flavor will vary slightly.
- What if I don’t have brown sugar? You can use white granulated sugar, but the muffins will be less moist and have a less rich, caramel-like flavor.
- How should I store these muffins? Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
- Can I use dark chocolate instead of white chocolate? Absolutely. Dark or milk chocolate squares will work perfectly and create a more intense chocolate center.
- Why did my muffins turn out dense? This is usually caused by overmixing the batter after adding the wet ingredients. Mix only until the flour is just incorporated.
Common Mistakes to Avoid
- Overmixing the batter: This develops the gluten in the flour, leading to tough, dense muffins. Stir until just combined.
- Using hot melted coconut oil: If the oil is too hot when added to the eggs and milk, it can cook the eggs. Let it cool slightly.
- Overfilling the muffin liners: Filling them only halfway before adding the chocolate ensures there’s room for the batter to rise and swirl without overflowing.
- Overbaking: Check for doneness at the 18-minute mark. An overbaked muffin will be dry.
Conclusion
These Chocolate Center Marble Muffins are a simple yet impressive treat that combines a tender crumb with a delightful molten chocolate surprise. The easy swirling technique creates a beautiful marbled effect that is sure to wow. Whether you’re a fan of white or milk chocolate, this recipe is a versatile foundation for your baking creativity. Perfect for sharing, these muffins are guaranteed to spark some #MuffinMarbleMadness in your kitchen.
