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Preheat the Oven:
Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners or lightly grease the muffin cups.
Prepare Wet Ingredients:
In a large bowl, whisk the eggs, vanilla extract, and sugar together until well combined and slightly frothy.
Add Melted Butter and Cream:
Gradually whisk in the melted butter and full-fat liquid cream until the mixture is smooth.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
Mix Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Prepare the Chocolate Batter:
Pour half of the prepared batter into a separate bowl. Add the cocoa powder and milk to this half, stirring until smooth.
Fill Muffin Cups:
Alternate spooning the vanilla batter and chocolate batter into each muffin cup, filling them about two-thirds full. Use a toothpick or skewer to gently swirl the batters together to create a marbled effect.
Bake:
Bake in the preheated oven at 175°C for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Serving Suggestions
Serve warm with a spread of butter or jam.
Pair with coffee, tea, or a glass of milk for a cozy snack.
For an extra treat, drizzle with melted chocolate or dust with powdered sugar.
Cooking Tips
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