Marble Muffins: the fun, yummy dessert recipe to try

These marble muffins will make an easy, fun recipe to serve as dessert or afternoon sweet treat. Marbled muffins get their name from the mottled appearance created by chocolate and vanilla swirls. The muffins are soft and moist, with a delicious chocolate and vanilla flavor.

To make them, you will need a few baking staples like eggs, flour, and sugar, and dairy products like milk and cream. Whisk the ingredients together in two separate bowls (one for chocolate and one for vanilla), before piping them into muffin molds. Not only do they taste delicious, but they make great snacks for lunchboxes too!

Tips

You can also frost these muffins with thin, spreadable icing (also known as glaze icing). Whip up a quick and easy glaze icing by whisking together 2 cups of confectioners’ sugar, 2 tbsp butter, 1 tsp vanilla extract, and up to 4 tsp milk (or coffee). Drizzle and spread over the cooled muffins.

Add a teaspoon of instant coffee to the cake batter to accentuate the chocolate flavor!

Add more chocolate flavor by stirring in semisweet chocolate chips, dark chocolate chips, or white chocolate chips.

Use a gluten-free flour blend to make this cake gluten-free.

Marble the with other flavors, adding lemon, peppermint, or almond extract to the vanilla batters. Coffee also works well with the chocolate batter. Add 1 tablespoon of instant coffee to the vanilla batter and stir through.

How To Store Marble Muffins

Store the marble muffins in a cake tin, or another airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

The muffins can also be frozen. Allow to cool completely, then wrap tightly with plastic wrap. Freeze for up to 3 months, Thaw overnight in the refrigerator.

Instructions

In a bowl add the egg and sugar and mix until the sugar dissolves.

Add the butter, vanilla essence, all-purpose flour, and baking powder, and mix.

Finally, add the fresh cream and mix until the mixture is creamy.

In another bowl add the egg and sugar and mix until the sugar dissolve. Add the melted butter.

Sift in salt and flour, cocoa powder, and baking powder and mix.

Finally, add the fresh cream and mix until the mixture is creamy.

Place a paper mold into each muffin mold. Transfer each the vanilla and chocolate batter to a separate piping bag. Create a marbled muffin by piping the batter into the paper cup alternating between the vanilla and chocolate.

Transfer the muffins to the oven and bake at 180°C/360°F for 30 minutes.

Make a small hole in the muffins and fill each one with hazelnut cream.

Sprinkle with chopped hazelnuts and serve. Enjoy!