I don’t remember where I got this recipe but these marble chocolate muffins made from scratch taste as amazing as they are nice to look at. Soft, velvety chocolate glaze, especially with the addition of good quality chocolate makes them rich and decadent. You can get away with the glaze made with just cocoa powder, as the original recipe suggested, but adding some good quality dark chocolate takes them to a whole new level.
Try not to fill the cups too generously. 2/3 to 3/4 of the way to the top is all that is needed. During baking they will rise the top of the cups, and that’s what you want. Filled to the brim, they will mushroom out of the cups and won’t look as neat.
If you pull them out of the oven at the right time they will be super moist inside. You may want to check for doneness at 20 minutes with a wooden stick. Depending on how you oven work, it may take 20 minutes or it may take 30 minutes to bake these muffins.
I find that brushing the chocolate glaze on these muffins works best when the muffins are cooled down. Once the glaze is done, let it cool just a bit, 5 minutes or so, then apply. This way the glaze will set almost immediately and won’t run off.
Marble Chocolate Muffins
- 150 g sugar
- 100 g butter
- 1 tsp vanilla extract
- 2 eggs
- 200 ml butter milk
- 2 Tbsp cocoa powder Valrhona recommended
- 200-250 g all purpose flour
- 2 tsp backing powder or 1 tsp baking soda
- For the chocolate glaze:
- 50 g butter
- 3 Tbsp milk
- 3 Tbsp sugar
- 3 Tbsp cocoa powder
- 50 g dark chocolate optional, 70% Valrhona chocolate recommended
- In a medium bowl, mix butter, sugar and vanilla extract for about 1 minute. Add eggs and continue mixing until eggs are well incorporated. Add butter milk and continue mixing for a little bit more. Then add flour and backing powder and mix until you get a consistent batter without lumps. The batter should not be too thick, similar to pancake batter. Start with 200 g flour first and then add more, one tablespoon at a time, if needed.
- Divide the batter into two equal parts. Add cocoa powder to one half and mix.
- Line a 12-cup standard size muffin pan with baking paper cups. In each cup, first pour 1-2 tablespoons cocoa batter, followed by 1-2 tablespoons regular batter, then 1-2 tablespoons cocoa batter, and finished by 1-2 tablespoons regular batter. Feel free to change the sequence if you want to. Make sure the cups are filled to about 2/3 of the way as they will rise during baking
- Preheat the oven to 355F (180C)
- Bake for 25-30 minutes. Do not over-bake as they will lose their moistness. Pull out of the oven and let cool on a cooling rack
- In the meantime, prepare the glaze. In a medium sauce pan, mix milk, butter, sugar and cocoa. Chocolate is optional but I strongly recommend adding it. I find that addition of good quality chocolate make the glaze much more flavorful and decadent. Slowly bring the mix to boil and boil for 1 minute. Set aside and let cool slightly.
- Brush the glaze on the cooled down muffins and let the glaze set for about 10 minutes before serving