Decadent Marble Muffins: A Perfectly Swirled Treat for Every Muffin Lover

These marble muffins are a real treat, with a delicious combination of vanilla and chocolate swirls that create a visually stunning and tasty experience. They are large, bakery-style muffins with a soft, moist crumb, enhanced with a balance of creamy vanilla and rich cocoa. The alternating layers of vanilla and chocolate batter, topped with chocolate chips, ensure that every bite is a blend of sweet and velvety flavors. These muffins rise beautifully with domed tops, giving them that perfect bakery look. Whether you make them for breakfast, a snack, or a special treat, these muffins are sure to bring joy to anyone who tastes them. Plus, with their eye-catching marble effect, they look as good as they taste!

Why you’ll love this recipe: This marble muffin recipe has so many great things going for it! First, it’s easy to follow and results in soft, moist, and deliciously indulgent muffins. The combination of two flavors, vanilla and chocolate, means you get the best of both worlds in every bite. The addition of almond flour adds a light nutty richness, while the chocolate chips take the muffins to the next level. Another reason to love this recipe is that it can be made in just a few steps, without any fancy equipment. It’s also a great recipe for kids, especially when it comes to mixing the batter. Muffins are versatile enough for any occasion, whether you’re having a casual breakfast or a special treat for guests.

Perfect opportunity: These marbled muffins are perfect for any occasion, whether it’s a casual weekend breakfast, a picnic snack, or even a treat for a family reunion. They’re also perfect for school lunch boxes, as they keep well and stay moist throughout the day. Their fun swirl design makes them a hit at bake sales or parties, and they’re sure to impress your friends and family. If you’re looking to make something simple yet special for a weekend brunch or coffee date, these muffins will steal the show. Since they can be made ahead of time and even frozen for later, they’re also perfect for making ahead to enjoy whenever a muffin craving strikes!

Decorating tips: While these muffins already look gorgeous with their natural marble effect, a few simple decorating ideas can make them even more mouth-watering. Before baking, sprinkle a few extra chocolate chips on top of each muffin for an even more indulgent look. Once baked and cooled, you can dust the top with a little icing sugar to give them a delicate finish. If you want to take it a step further, drizzle the top with melted chocolate or a simple vanilla frosting for an elegant touch. For a fun twist, you can also sprinkle some chopped nuts or a few sprinkles on top before baking to give the muffins extra texture and colour. Whether you keep them simple or fancy, these muffins are sure to look and taste fantastic.

Ingredients (For about 15 muffins):

Vanilla dough:

• 4 large eggs
• 80 grams of granulated sugar
• 40 grams of brown sugar
• 250 grams of thick cream
• 150 grams of sunflower oil
• 1 teaspoon vanilla extract

Dry ingredients for vanilla dough:

• 130 grams of all-purpose flour
• 20 grams almond flour (or substitute 150 grams all-purpose flour total if you don’t have almond flour available)
• 5 grams of baking powder

Chocolate paste:

• 110 grams of all-purpose flour
• 40 grams of unsweetened cocoa powder
• 5 grams of baking powder
• A handful of chocolate chips (optional)

Instructions:

1. Prepare the base mixture:In a large bowl, whisk together eggs, granulated sugar, brown sugar, heavy cream, sunflower oil, and vanilla extract until smooth and well combined.
2. Divide the dough: Divide the base mixture into two separate bowls. One will be for the vanilla batter and the other for the chocolate batter.
3. Prepare the vanilla dough: In one bowl, add 130 grams of flour, 20 grams of almond flour (or 150 grams of flour if not using almond flour), and 5 grams of baking powder. Gently fold the dry ingredients into the wet ingredients until well combined, being careful not to overmix.
4. Make the chocolate dough: In the second bowl, add 110 grams of flour, 40 grams of unsweetened cocoa powder, and 5 grams of baking powder. Stir in the dry ingredients, then stir in a handful of chocolate chips, if desired.
5. Fill the muffin molds: Line a muffin pan with paper liners. Using two piping bags or spoons, alternate spoonfuls of vanilla and chocolate batter into each muffin cup, filling each cup about ¾ full. You can create a marbled effect by gently stirring the batters with a toothpick or knife, but don’t overdo it to keep the colors distinct.
6. Cool the dough:For best results, let the muffin batter rest in the refrigerator for at least 30 minutes before baking. This allows the muffins to rise well and form nice domes.
7. Bake the muffins: Preheat your oven to 180°C (350°F). Once the batter has cooled, bake the muffins for 15 to 20 minutes, depending on your oven. The muffins are done when a toothpick inserted in the center comes out clean or with just a few crumbs.
8. Let cool and serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Appreciate!