Two-tone Muffins

Recipe by Tisy Adams
READY IN: 35mins




  • 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.