Marble Mini-Muffins - Improv Challenge
This month’s Improv Challenge is to make and blog about a recipe containing vanilla and chocolate. I made the assumption that half the posts would be marble cake (the other half chocolate cake with vanilla extract). So I decided to be different – marble mini-muffins.
Yes, dare to be different … my middle name.
What is my favorite part of this recipe … besides the taste? No electric mixer needed! That’s right! Just a whisk or two, a wooden spoon and a toothpick. Didn’t even bother with a spatula.
In an attempt to use all the batter, I very carefully overfilled the cups to the 2/3 mark. Don’t make the same mistake! And try to fill the cups evenly, while you are at it.
Yield: about 24 mini-muffins
1-1/2 cup unbleached flour
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
5 Tbl. unsalted Butter, melted and cooled
1/2 cup Milk (whole or 2%)
1 large egg, lightly beaten
1 tsp. vanilla extract
2 Tbl. (1/8 cup) chocolate syrup
Preheat oven to 350F. Spritz a 24-cup (or two 12-cup) mini-muffin pan with cooking spray; set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking powder and salt.
In a small mixing bowl or large (4-cup) measuring cup, whisk together the melted butter, milk, egg, and vanilla.
Slowly pour liquid mixture into dry, stirring with a wooden spoon just until the dry ingredients are moistened.
Transfer about 1/4 cup of the batter into a small measuring cup. Whisk in chocolate syrup until no streaks remain. Set aside.
|Less is more, as you will see later.|
Spoon barely a tablespoon of the batter into each muffin cup, just until they are half filled.
|Too much batter. And not uniformly filled either.|
Top each with a 1/2 teaspoon of the chocolate batter. Poke a toothpick deep into the batter and gently fold and/or swirl a figure-8 a few times to create the marbleizing effect.
|Later is now.|
Bake in preheated oven for 11-15 minutes, or until tops are golden brown and spring back when lightly pressed with a finger.
Remove tin(s) from oven and set on a cooling rack. Let sit for about 5-ish minutes, then remove muffins from tins (you might need to run a thin knife around each). Let cool completely on the cooling rack.
Store leftovers in a tightly covered container at room temperature. They were all gone by the next day so I’m not sure how long they can be stored.
Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.