These dual-flavor muffins, in the two**-chocolate** version, are truly delicious. Vanilla and white chocolate on the outside, with a center of cocoa and milk chocolate…you really can’t resist them!! :D
Two-Flavor Muffins
Ingredients
- 180 g butter
- 380 g flour
- 150 g sugar
- 250 ml milk
- 2 whole eggs + 1 egg yolk
- 1 packet of vanilla extract
- 1 packet of yeast
- salt
- 30 g unsweetened cocoa powder
- 100 g white chocolate
- 50 g milk chocolate
- 2 tablespoons powdered sugar
Directions
Combine the room-temperature butter and sugar in the stand mixer and beat the mixture until creamy.
Add the eggs and mix everything together. Then, little by little, add the sifted flour mixed with the baking powder, alternating it with the milk.
Continue mixing the mixture for 2–3 minutes.
Meanwhile, chop the white and milk chocolate into small pieces, keeping them separate.
Place 1/3 of the mixture in a separate bowl and add the cocoa powder, two tablespoons of powdered sugar, and the chopped milk chocolate. To the remaining 2/3 of the mixture, add the vanilla and the white chocolate.
Line the muffin pan with paper liners.
Spoon some of the vanilla batter into the muffin cups, then place a teaspoon of the chocolate batter in the center and cover with the vanilla batter. Be careful not to fill the cups more than 2/3 full, otherwise the batter will overflow while baking.
Bake the muffins at 180° for about 20 minutes. Always do the toothpick test before taking them out of the oven, because baking times vary greatly from oven to oven.
Once cooked, remove them from the baking sheet and let them cool.
