Black And White Marble Crumb Muffins Recipe

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Black and White Marble Crumb Muffins are a simple treat that has both chocolate and vanilla in it. It's great for breakfast or a snack in the afternoon.  


FOR THE CRUMB TOPPING: – 1/3 cup (40g) all-purpose flour – 1/4 (50g) cup packed light brown sugar – 1 tablespoon (5g) unsweetened cocoa powder – 1/8 teaspoon ground cinnamon – pinch of salt – 2 tablespoons (28g) unsalted butter, cold and cut into small cube FOR THE MUFFINS: – 1 & 3/4 (210g) cups all-purpose flour – 3/4 (150g) cup granulated sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup (122g) plain or vanilla yogurt – 1/4 cup (56g) unsalted butter, melted and slightly cooled – 2 large eggs, lightly beaten – 1/2 teaspoon vanilla (You can omit if using vanilla yogurt.) – 2 tablespoons (10g) cocoa powder

TO TOPPING CRUMB: Mix flour, brown sugar, cocoa powder, cinnamon, and salt.  

Step 1 


Add the butter and mix with a fork, pastry blender, or fingers until crumbs form. Set aside. Refrigerate if your kitchen is warm.  

Step 2

MAKE MUFFINS: Preheat oven to 375°F. Grease or line a 12-cup muffin pan. Mix flour, sugar, baking powder, soda, and salt. Make a well in the mixture.  

Step 3

Mix yoghurt, butter, eggs, and vanilla in a separate basin. Add to the flour mixture thoroughly and stir briefly.  

Step 4

Transfer half the batter to another basin. Mix chocolate powder into half the batter.  

Step 5

Drop teaspoonfuls of each dough into the muffin cups. Each will be 2/3 full when finished. Put crumb topping on.  

Step 6

Bake the muffins until a pick inserted into the centre comes out clean, 18–20 minutes. Cool muffins in pan 10 minutes before transferring to wire rack to finish cooling.  

Step 7

Also See

Also See

Cinnamon Oat Scones Recipe