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Chocolate Vanilla Swirl Muffins

Chocolate Vanilla Swirl Muffins for a Sweet Nostalgic Treat

Chocolate Vanilla Swirl Muffins are a delicious treat that combines nostalgic flavors and effortless preparation for a delightful experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Structure is key; it provides a light, fluffy texture.
  • 2 teaspoons Baking Powder This leavening agent ensures your muffins rise beautifully.
  • 0.5 teaspoons Salt Enhances flavor; kosher salt is a great substitute.
  • 2 large Eggs Acts as a binding agent and adds moisture.
  • 0.75 cups Sugar Provides sweetness; brown sugar can be swapped in.
  • 4 ounces Cream Cheese Adds moisture and richness.
  • 0.5 cups Greek Yogurt Contributes tanginess and moisture.
  • 0.33 cups Vegetable Oil (Canola) Helps with moisture and tenderness.
  • 1 teaspoon Vanilla Extract Essential for flavor; use pure extract.
  • 4 ounces Dark Chocolate Adds a rich chocolate swirl; choose chocolate with at least 60% cacao.

Equipment

  • muffin pan
  • microwave-safe bowl
  • mixing bowls
  • whisk
  • spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (195°C) and line a muffin pan with paper liners.
  2. Melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt until combined.
  4. In another bowl, beat the sugar and eggs until pale and fluffy, then add cream cheese, Greek yogurt, vegetable oil, and vanilla extract and mix until smooth.
  5. Pour the wet mixture into the dry ingredients and fold together gently until just combined.
  6. Add the melted dark chocolate to the batter and swirl gently for a marbled effect.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Bake for 18-20 minutes, checking for doneness with a toothpick.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. For longer storage, freeze for up to 2 months.

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