Mini Chocolate and Vanilla Muffins
30 mins
serves 12
serves 12
Two-tone muffins with vanilla and cocoa batters swirled side by side. Light, tender, and bakery-cute.
Easy
Ingredients
2 cups (300 g) self-raising flour
1 cup (200 g) sugar
¼ tsp salt
1 cup (240 g) Greek yogurt
½ cup (120 ml) milk
1 egg
½ cup vegetable oil
1 tsp vanilla paste
1 tbsp (8 g) Dutch cocoa powder
2 cups (300 g) self-raising flour
1 cup (200 g) sugar
¼ tsp salt
1 cup (240 g) Greek yogurt
½ cup (120 ml) milk
1 egg
½ cup vegetable oil
1 tsp vanilla paste
1 tbsp (8 g) Dutch cocoa powder
Method
Preheat oven to 180°C (350°F).
Mix flour, sugar, and salt in a large bowl.
In another bowl, whisk egg, yogurt, milk, oil, and vanilla.
Combine wet and dry ingredients. Mix until just combined. Create the Two-Tone Effect
Spoon vanilla batter into one side of each muffin case (or donut cavity), filling each about halfway.
Add the cocoa powder directly to the remaining batter in the bowl. Mix until combined (add 1–2 tsp milk if needed).
Spoon chocolate batter into the empty side of each case/cavity so each one is half vanilla and half chocolate. Fill ⅔–¾ full. Bake either in a 12-hole muffin pan lined with wrappers or a greased and floured Mini donut pan for 16-18 min or until a skewer inserted into the center comes out clean
Preheat oven to 180°C (350°F).
Mix flour, sugar, and salt in a large bowl.
In another bowl, whisk egg, yogurt, milk, oil, and vanilla.
Combine wet and dry ingredients. Mix until just combined. Create the Two-Tone Effect
Spoon vanilla batter into one side of each muffin case (or donut cavity), filling each about halfway.
Add the cocoa powder directly to the remaining batter in the bowl. Mix until combined (add 1–2 tsp milk if needed).
Spoon chocolate batter into the empty side of each case/cavity so each one is half vanilla and half chocolate. Fill ⅔–¾ full. Bake either in a 12-hole muffin pan lined with wrappers or a greased and floured Mini donut pan for 16-18 min or until a skewer inserted into the center comes out clean