Chocolate Chip Marble Muffins
by: claire cary
When you can't decide between chocolate and vanilla, try these gluten free chocolate chip marble muffins. Moist, tender, easy to make and the perfect balance of both flavors in every bite.
Equipment
Ingredients
Base
- ½ cup unsalted butter melted then cooled slightly
- ½ cup white sugar
- ⅓ cup brown sugar
- 2 eggs
- ⅔ cup milk
- ⅔ cup greek yogurt
- 2 teaspoons vanilla extract
- 2 ¼ cups gluten free 1:1 baking flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Chocolate
- ¼ cup cocoa powder
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 and line a 12 cavity muffin tin with liners and set aside.
- In a medium mixing bowl, whisk together the melted butter, white sugar and brown sugar.
- Whisk in the eggs, greek yogurt, milk and vanilla extract until smooth.
- Whisk in the gluten free flour, baking powder, baking soda and salt. Mix in the chocolate chips.
- Scoop out 2 1/2 cups of batter into a second bowl. Whisk in the cocoa powder and milk.
- Use a spoon to alternate scooping the vanilla and chocolate batter into a muffin tin. There really isn't a right or wrong method here, you can leave more distinct sections or swirl them together a bit.
- Top with extra chocolate chips and bake for 20-24 minutes or until a toothpick comes out clean.
- Let cool for about 20 minutes before serving and enjoy!
Notes
I used Bob’s Red Mill 1:1 Baking Flour here, but another gluten free blend should work just fine as long as it has xanthan gum. I do not recommend almond flour, coconut flour, oat flour etc.
I like full fat greek yogurt, but any kind will work. I suggest a plain and unsweetened.
Serving: 1muffin / Calories: 307kcal / Carbohydrates: 43g / Protein: 6g / Fat: 13g / Saturated Fat: 8g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 3g / Trans Fat: 0.3g / Cholesterol: 52mg / Sodium: 260mg / Potassium: 89mg / Fiber: 3g / Sugar: 26g / Vitamin A: 336IU / Vitamin C: 0.1mg / Calcium: 137mg / Iron: 2mg
