Best Marbled Chocolate Muffins Recipes

MARBLED CHOCOLATE-PUMPKIN MUFFINS

Marbled Chocolate-Pumpkin Muffins image

A healthy-ish way to enjoy a tasty--and eye-catching--chocolate and pumpkin muffin! They are even better the next day!

Provided by Kim

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 16

Ingredients

1 ¼ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup pumpkin puree
½ cup pure maple syrup
½ cup plain whole-milk Greek yogurt
2 eggs, at room temperature
¼ cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
⅓ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
½ cup dark chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.5 g, Cholesterol 43 mg, Fat 8.1 g, Fiber 3.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 263.9 mg, Sugar 11.4 g

MARBLED CHOCOLATE MUFFINS

Marbled Chocolate Muffins image

Make and share this Marbled Chocolate Muffins recipe from Food.com.

Provided by Redsie

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup superfine sugar
2 large eggs
1 cup low-fat milk
6 tablespoons sunflower oil or 6 tablespoons melted cooled butter
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa

Steps:

Preheat oven to 350°F
Grease a 12-cup muffin pan or line with 12 muffin paper liners.
Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Divide the batter between 2 bowls. Sift the cocoa into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin pan, alternating the chocolate batter and the plain batter.
Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.