These Marble Muffins are an absolute treat, with a delicious combination of vanilla and chocolate swirls that create a visually stunning and flavorful experience. They’re large, bakery-style muffins with a moist and tender crumb, enhanced by a balance of creamy vanilla and rich cocoa. The alternating layers of vanilla and chocolate batter, topped with chocolate chips, ensure that each bite is a blend of sweet, velvety flavors. These muffins rise beautifully with domed tops, giving them that bakery-perfect look. Whether you’re making them for breakfast, snack time, or a special treat, these muffins will bring joy to everyone who tries them. Plus, with their eye-catching marble effect, they look as good as they taste!
Why You’ll Love This Recipe: There’s so much to love about this marble muffin recipe! First and foremost, the recipe is easy to follow and results in muffins that are fluffy, moist, and deliciously indulgent. The combination of two flavors—vanilla and chocolate—means that you get the best of both worlds in each bite. The addition of almond flour adds a slight 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, with no fancy equipment required. It’s also a great recipe for kids to help with, especially when it comes to swirling the batters together. The muffins are versatile enough for any occasion, whether for a casual breakfast or as a special treat for guests.
Perfect Occasion: These marble muffins are perfect for any occasion, whether it’s a laid-back weekend breakfast, a snack for a picnic, or even as a treat for a family gathering. They’re also ideal for school lunchboxes, since they hold up well and remain moist throughout the day. Their fun swirl design makes them a hit at bake sales or parties, and they’re sure to impress friends and family alike. If you’re looking to bake something simple but still special for a weekend brunch or coffee date, these muffins will steal the show. Since they can be made ahead and even frozen for later, they’re also great for prepping in advance to enjoy whenever a muffin craving strikes!
Decoration Tips: While these muffins are already beautiful with their natural marble effect, a few simple decoration ideas can make them even more enticing. Before baking, sprinkle a few extra chocolate chips on top of each muffin for an extra indulgent look. Once they’re baked and cooled, you could dust the tops with a little powdered sugar to give them a delicate finish. If you want to take it a step further, drizzle melted chocolate or a simple vanilla glaze over the tops for an elegant touch. For a fun twist, you could also sprinkle chopped nuts or a few sprinkles on top before baking to give the muffins extra texture and color. Whether simple or fancy, these muffins are sure to look and taste fantastic.
Ingredients (Makes about 15 muffins):
Vanilla Batter:
- 4 large eggs
- 80 grams of granulated sugar
- 40 grams of brown sugar
- 250 grams of heavy cream
- 150 grams of sunflower oil
- 1 teaspoon of vanilla extract
Dry Ingredients for Vanilla Batter:
- 130 grams of all-purpose flour
- 20 grams of almond flour (or substitute with 150 grams of all-purpose flour total if no almond flour available)
- 5 grams of baking powder
Chocolate Batter:
- 110 grams of all-purpose flour
- 40 grams of unsweetened cocoa powder
- 5 grams of baking powder
- A handful of chocolate chips (optional)
Instructions:
- Prepare the base mixture: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, heavy cream, sunflower oil, and vanilla extract until the mixture is smooth and well combined.
- Divide the batter: Split the base mixture evenly into two separate bowls. One will become the vanilla batter, and the other will be the chocolate batter.
- Make the vanilla batter: To one of the bowls, 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 just combined—be careful not to overmix.
- Make the chocolate batter: In the second bowl, add 110 grams of flour, 40 grams of unsweetened cocoa powder, and 5 grams of baking powder. Fold in the dry ingredients and then stir in a handful of chocolate chips, if desired.
- Fill the muffin tins: Line a muffin tin with paper liners. Using two piping bags or spoons, alternate dollops of vanilla and chocolate batter into each muffin liner, filling them about ¾ of the way full. You can create a marble effect by gently swirling the batters together with a toothpick or knife, but don’t overdo it to keep the distinct colors.
- Chill the batter: For the best results, let the muffin batter rest in the fridge for at least 30 minutes before baking. This helps the muffins rise well and form beautiful domed tops.
- Bake the muffins: Preheat your oven to 180°C (350°F). Once the batter has chilled, bake the muffins for 15 to 20 minutes, depending on your oven. The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Enjoy!