I used Dutch process cocoa powder. It gives a darker colour. You can also use regular unsweetened cocoa powder.
Marbled Chocolate Muffins
- 250g (2 cups, 9oz) all-purpose (plain) flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 130g (½ cup + 2 tablespoons) fine grained sugar
- 2 large eggs
- 80ml (1/3 cup, 6 tablespoons oil)
- 1 cup buttermilk
- 2 tablespoons cocoa powder (I used Dutch Process Cocoa powder)
- 1 tablespoon buttermilk, extra
- Line a 12 cup muffin pan with muffin cases. Preheat the oven to 360ºF (180ºC) convection setting; 375ºF (190ºC), regular setting, ten minutes before using.
- Sift or whisk the flour, baking powder, baking soda, salt and sugar into a bowl. Make a well in the centre.
- Whisk the eggs, oil and buttermilk together, in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Divide the batter into two equal portions in two separate bowls. Sift the cocoa powder into one bowl and mix together with the extra tablespoon buttermilk.
- Spoon the two batters alternately into each muffin case (you will have 12 muffins) and bake in the oven for 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 25 minutes.