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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1/2 cup |
| eggs: 2 (large) |
| buttermilk: 1/2 cup |
| vanilla extract: 1/2 tsp |
| semisweet chocolate chips (chips): 1/2 cup (melted) |
Two-tone Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease 10 standard muffin cups.
- In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
- In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs and buttermilk until well blended.
- Stir in flour mixture just until blended, being careful not to overmix.
- Divide batter between 2 bowls.
- Stir vanilla into 1 bowl of batter.
- Stir melted chocolate into remaining bowl of batter.
- Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
- Spoon the chocolate batter into the other half of each muffin cup.
- Fill the 2 empty cups with water for even baking.
- Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
- Transfer the pan to a wire rack; let muffins cool for 5 minutes.
- Turn muffins onto the rack; cool completely.
- Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
- Also, you can make marbled muffins by swirling the two batters together.