These marbled muffins combine tender vanilla and chocolate batters, finished with a silky milk chocolate glaze and a bright scattering of candy pieces. Simple to make, beautifully festive, and just as tempting for adults as for children.
Ingredients
- All-purpose flour — 1 2/3 cups | 200 g
- Sugar — 3/4 cup | 150 g
- Unsalted butter — 2/3 cup | 150 g
- Milk — 6 tbsp | 90 ml + a little more for the chocolate batter
- Sunflower oil — 3 tbsp | 50 g
- Eggs — 3
- Cocoa powder — 3 tbsp | 20 g
- Baking powder — 1 1/2 tsp
- Vanilla sugar — 1 sachet
- Milk chocolate — 5 1/3 oz | 150 g (for the glaze)
- Smarties or M&M’s — for decoration
Step-by-Step Recipe
- Preheat the oven to 356°F | 180°C, top and bottom heat. Prepare a muffin tin and line it with paper cases.
- In a bowl, mix the flour, baking powder, and vanilla sugar.
- In another bowl, beat the soft butter with the sugar until light and fluffy. Beat in the eggs one at a time, then add the milk and sunflower oil, mixing until smooth.
- Add the dry ingredients to the wet ingredients and gently mix just until the batter is smooth and combined.
- Transfer about one-third of the batter to a separate bowl, add the cocoa powder and a little milk to match the consistency of the light batter. Mix until smooth.
- Fill the cases two-thirds full, alternating spoonfuls of light and chocolate batter. Use the handle of a fork to make a few gentle swirls for a marbled pattern.
- Bake for 25–30 minutes at 356°F | 180°C, until a toothpick comes out clean. If needed, bake for 2–3 minutes longer and test again.
- Transfer the muffins to a wire rack and let cool completely.
- Melt the milk chocolate over a double boiler. Dip the tops of the cooled muffins into the glaze and decorate with Smarties or M&M’s. Let the glaze set.
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Tips and Variations
- For a sharper swirl, make just 2–3 turns in each muffin so the batters do not blend completely.
- If the batter seems too thick, add 1–2 tbsp | 15–30 ml of milk; if it seems too loose, add a little flour.
- Use refined sunflower oil without a strong aroma. A neutral vegetable oil also works well.
- You can also make the glaze with dark chocolate for a deeper, richer flavor.
- Store the muffins in an airtight container at room temperature for up to 2 days, or freeze them without glaze for up to 2 months.
Nutritional Value
Nutrition information is approximate per 1 muffin (from 12 servings).
| Calories | 360 kcal |
| Protein | 5 g |
| Fat | 21 g |
| Carbohydrates | 39 g |
| Fiber | 1.5 g |
| Sugar | 25 g |
| Sodium | 120 mg |
FAQ
How do I make the marbled pattern more defined?
Layer the light and chocolate batters and make just a couple of gentle swirls with the handle of a fork. Do not mix for too long, or the pattern will disappear.
Can I substitute the sunflower oil?
Yes, any refined neutral oil will work. It is best to avoid unrefined oils with a pronounced aroma so they do not overpower the flavor.
Can I use dark chocolate for the glaze?
Yes, use dark chocolate if you prefer a more intense flavor. For a sweet contrast, keep the same bright candy pieces on top.