Marbled Chocolate Muffins

Baking Instructions baking measurements baking process baking techniques baking temperature baking time Baking tips baking tools baking utensils batter consistency buttermilk usage cocoa powder options convection oven Cooling Rack Dutch process cocoa powder ingredients Instructions Marbled Chocolate Muffins marbled muffins mixing bowls mixing techniques muffin cases muffin pan muffin recipe oven temperatures regular unsweetened cocoa powder

Posted October 26, 2023 by: Admin #Kitchen

Indulge in the world of delectable delights with our enticing recipe for Marbled Chocolate Muffins. These irresistible treats are a perfect fusion of flavors, blending the richness of Dutch process cocoa powder with the classic appeal of unsweetened cocoa powder. In this culinary journey, we’ll guide you through the art of creating these mouthwatering Marbled Chocolate Muffins, revealing not only the key ingredients and step-by-step instructions but also essential baking tips and techniques. So, preheat your oven, prepare your muffin pan, and let’s embark on a delicious adventure in the realm of baking excellence.

Marbled Chocolate Muffins

Ingredients

250g (2 cups, 9oz) all-purpose (plain) flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
130g (½ cup + 2 tablespoons) fine-grained sugar
2 large eggs
80ml (1/3 cup, 6 tablespoons oil)
1 cup buttermilk
2 tablespoons cocoa powder (I used Dutch Process Cocoa powder)
1 tablespoon buttermilk, extra

Instructions

Line a 12-cup muffin pan with muffin cases. Preheat the oven to 360ºF (180ºC) convection setting; 375ºF (190ºC) in a regular setting, ten minutes before using.
Sift or whisk the flour, baking powder, baking soda, salt, and sugar into a bowl, creating a well in the center.
Whisk the eggs, oil, and buttermilk together in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Divide the batter into two equal portions in two separate bowls. Sift the cocoa powder into one bowl and mix together with the extra tablespoon of buttermilk.
Spoon the two batters alternately into each muffin case (you will have 12 muffins) and bake in the oven for 20-25 minutes or until golden, with a toothpick inserted in the center coming out clean. Set aside for 5 minutes, then transfer to the cooling rack.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour, or you will have more than you need. I use a 240ml American cup.

Points to Note:

Keep in mind that oven temperatures are provided as a general guideline. You may need to adjust the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) in a convection oven for 25 minutes.