Marble Cake Muffins

Muffins are something that I usually don’t make. I don’t know why seeing as I eat them all the time! I discovered this recipe online at the Petit Chef website. I was intrigued to try them since they use plain flour and oil as opposed to self-raising flour and butter. Although these muffins were yummy, they had more of a savoury rather than sweet taste which I wasn’t expecting. I decided to research this and found that muffins generally are a “semi-sweet” cake, something which I hadn’t thought of before, I just thought they were a bigger size version of a cupcake! Nevertheless, these were muffins were tasty just perhaps not for someone who has a super sweet tooth like me.



– 280g plain four
– 1 tbsp baking powder
– pinch of salt
– 115g caster sugar
– 2 eggs
– 250ml milk
– 6 tbsp of vegetable oil
– 1 tsp vanilla extract
– 2 tbsp cocoa  powder
1. Firstly, preheat your oven – Gas Mark 6/200°C
2. Place 9 muffin cases in a muffin tin.
3. In a bowl place all of the dry ingredients. Start by sifting in the flour then the baking powder, and salt. Stir in the sugar.
4. In another bowl beat the eggs lightly gradually adding the milk, oil and vanilla extract.
5. Gently stir until a thick creamy mixture forms.
6. Equally divide the mixture in half. Leave one half plain vanilla and with the other, add in the cocoa powder and mix.
7. Divide the mixture into the muffin cases. This is where you can be creative! Mix up the chocolate and the vanilla, swirl the mixtures together with a fork, make crazy patterns or place the chocolate on the bottom, vanilla on top… its completely up to you!
8. Bake in the centre of the oven for 20 minutes.
Marble Muffin

7 thoughts on “Marble Cake Muffins

  1. cate b says:

    These look wonderful! I assume castor sugar is cane sugar (granulated)? I will have to google the grams – I sure wish the US had gone metric. haha

  2. hungrygems says:

    Hi Charlotte! These are some high top, high rollin’ muffins! I’m working on a muffin post- at least one about the height of the coveted muffin top. To what do you attribute such gorgeous peaks? They look wonderful =)

    • bakewithmeblog says:

      Thank you for stopping by my blog! I believe that muffins are usually cooked at a higher temperature to allow the peaks to form however, I also think it is important to make sure your ingredients are at room temperature and you should resist the temptation to open the oven whilst they cooking to avoid the muffins sinking! Hope this helps! 🙂

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