Two-tone chocolate/vanilla muffins with a chocolate core
Can't decide between chocolate and vanilla for dessert? Don't worry! Mix both like in our two-tone muffin recipe :-) An easy treat to make that will please everyone :-) Feel free to involve your kids in making this recipe. We make it easy for you by explaining the steps step by step ;-)
Ingredients
Chocolate core:
Muffins:
Materials
- silicone mold for the cores
- muffin mold
- piping bags (optional)
Preparation
Chocolate cores:
Melt the milk chocolate with the cream and the butter. Mix well.
Pour the mixture into a silicone mold or an ice cube tray, and place in the freezer for at least 1 hour.
Muffins:
Combine the flour with the sugar, salt, and eggs. Add the melted butter and cream. Mix well.
Divide the batter in half. To one half, add about 1 tsp of liquid vanilla. To the other half, add the cocoa powder and mix well.
In greased muffin molds, pour the two batters at the same time using piping bags or tablespoons. Tap the mold against the countertop to settle.
Gently unmold the chocolate cores (place the bottom of the ice cube tray in hot water for a few seconds if it's too difficult). Place one in each muffin, between the chocolate and vanilla.
Bake for 10 minutes at 390°F (200°C).
And there you have it, your two-tone muffins with a chocolate core are ready!
Observations
What makes these muffins unique compared to regular muffins?
These muffins feature a delightful combination of chocolate and vanilla flavors, with a rich chocolate core that adds an exciting twist to the classic muffin experience.
Can I use different types of chocolate for the core?
Absolutely! You can experiment with dark or white chocolate for the core to create different flavor profiles and textures in your muffins.
How can I make these muffins healthier?
You can substitute whole wheat flour for all-purpose flour, use less sugar, or replace butter with applesauce to create a healthier version of these delicious muffins.
What is the best way to store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn.
Can I make these muffins without eggs?
Yes! You can replace each egg with a flaxseed meal or applesauce to make them egg-free while still maintaining a moist texture in the muffins.
Nutrition
- Carbo: 23.1g
- Total fat: 19.2g
- Saturated fat: 12.3g
- Proteins: 3.9g
- Fibers: 0.9g
- Sugar: 14.7g
- ProPoints: 8
- SmartPoints: 13
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