And here we have it, the last Muffin Monday of 2013!

Chocolate marble muffins

Chocolate Marble Muffins (63 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 48 mini-muffins

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2/3 cup unsalted butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups yogurt
  • 3 tbsp cocoa powder
  1. Preheat oven to 375F.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar and butter until light and fluffy. Beat in eggs until mixture is pale yellow, then add in vanilla.
  4. Beat in flour alternately with yogurt, making three additions of flour and two of yogurt, until just blended. Transfer half of the batter into another bowl. Whisk cocoa powder into the bowl until mixture is blended.
  5. Fill muffin tins halfway with vanilla batter, then top with chocolate batter. Using a toothpick, slightly swirl batters.
  6. Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.

I saw this recipe and got really excited because marbled baked goods always look so amazing and are generally pretty easy to make. And while yes, the batter is a cinch to pull together, swirling the two batters together is a completely different story. The thing is, adding the cocoa powder to half the batter makes it weirdly elastic and gummy, and also heavier than the regular batter, which makes the marbling pretty difficult. I think the muffin recipe itself is the problem here – the softened butter gives it a tender crumb, but also means it’s a pretty stiff batter. I might try something just a tiny bit runnier next time.

Ha ha ha, remember that time I tried to swirl around two separate muffin batters?

So as you can see, I ended up with less marbling and more of a haphazard mess. But don’t worry if the batter looks less than photogenic – once baked, they puff right up. They’re not too sweet, and the cocoa powder keeps it from becoming too chocolately. These are the kind of muffins that are perfect for dunking, perhaps in a steaming mug of hot chocolate.