These marbled muffins are a result of stress baking. It’s been a rough week. I lost a freelancing gig that I was counting on to cover some expenses. Hours after that, I realized that I might not be getting through to my students at all. I need a new approach. Then a cheque that I was told that I would be getting is somehow on hold – indefinitely. I got into a little tiff with someone (still in it) and then on Saturday morning, our water utility company decided to fix some leaking pipes. That sounds like a good thing, right? Except they didn’t forewarn us and I realized what was happening when the washing machine wouldn’t fill up. No water on Sunday either and based on their progress, Monday could be dry too. "Good" times that call for chocolate and baking.
These muffins are a bit on the cakier side of the muffin - cupcake spectrum. I think next time I’ll use some sour cream and try for a denser muffin. Still delicious though and definitely satisfying my chocolate and baking needs. OK, I’m lying, the handful of chocolate chips that I ate took care of the chocolate need.
More muffins below the recipe!
Marble Muffins
Yield: 12 muffins
Ingredients
240 grams flour
100 grams sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 cup milk
1 teaspoon vanilla
2 tablespoons cocoa powder
Method
Grease a muffin pan. Preheat oven to 425 F.
Whisk together flour, sugar, baking powder, and salt. In a separate container whisk together eggs, milk, vanilla, and cocoa powder.
Gently combine the wet and the dry ingredients mixing only until just combined. Lumps are OK.
Remove scant half of the batter and add the cocoa powder.
Use tablespoons to drop alternate drops of white and chocolate batter filling the cups almost full. Use a toothpick marble the batters at the end but be careful not to overdo it. I left some of mine as is.
Bake 12-15 minutes or until a toothpick inserted into a muffin comes out clean.
Cool slightly and then remove from the pans.
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