Two-tone Muffins

READY IN: 35mins
Recipe by Tisy Adams

I got this recipe from the Creative Cook's Cookbook. Their recipes have never disappointed me.

Top Review by Roxygirl in Colorado

These were GREAT! I made nine large ones. I thought the texture was similar to a poundcake.I added a touch of almond extract to the chocolate batter. We took them to a swim meet and my daughter thought they brought her luck! Roxygirl

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 10 standard muffin cups.
  3. In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
  4. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
  5. Beat in eggs and buttermilk until well blended.
  6. Stir in flour mixture just until blended, being careful not to overmix.
  7. Divide batter between 2 bowls.
  8. Stir vanilla into 1 bowl of batter.
  9. Stir melted chocolate into remaining bowl of batter.
  10. Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
  11. Spoon the chocolate batter into the other half of each muffin cup.
  12. Fill the 2 empty cups with water for even baking.
  13. Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
  14. Transfer the pan to a wire rack; let muffins cool for 5 minutes.
  15. Turn muffins onto the rack; cool completely.
  16. Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
  17. Also, you can make marbled muffins by swirling the two batters together.

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