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Home Chocolate vanilla muffins with an autumn twist

Chocolate vanilla muffins with an autumn twist

Autumn Chocolate Vanilla Muffins Baking Vegetarian Weekend

Chocolate and vanilla are always a good idea, but add some cinnamon, nutmeg and a handful of pecans and you have something that really tastes like autumn. These muffins are airy inside, have a slightly crisp top and are filled with a creamy vanilla swirl. They'll disappear from the table in no time. For this, use good muffin tins, because a good tin really makes the difference between muffins that slide out nicely and muffins you have to pry out.

x_ckl_recipe_markerChocolate vanilla muffins with an autumn twist Moist muffins with a rich chocolate base and a soft vanilla topping, warmly spiced with cinnamon and nutmeg. Exactly the kind of bake that makes your home smell like autumn. How to make chocolate vanilla muffins with an autumn twist? Baked goods Dutch 12 muffins 20 min 22 min 5 min 47 min

Preheat the oven to 180 degrees Celsius. Grease the muffin tin with a little butter or use muffin liners.
Melt the dark chocolate au bain-marie or in the microwave in 30-second intervals. Stir well between intervals and let cool slightly.
In a large bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg and a pinch of salt.
In another bowl, beat the butter and light brown sugar until airy. Add the eggs one at a time and mix well. Stir in the melted chocolate, followed by the buttermilk and vanilla extract.
Fold the dry mixture gently into the wet mixture. Stir just until combined — no more, or the muffins will become tough.
Make the vanilla swirl: beat the cream cheese smooth with the powdered sugar and the vanilla seeds. Put this into a piping bag or a small zip-top bag.
Divide the chocolate batter among the 12 cups of the muffin tin, filling them about two-thirds full. Press a small amount of vanilla cream onto each muffin and drag a swirl through it with a toothpick.
Finally, sprinkle a few chopped pecans over the muffins for a crunchy autumn touch.
Bake the muffins for 20 to 22 minutes in the middle of the oven. Insert a skewer to check if they're done. Let them cool in the tin for 5 minutes, then transfer them to a cooling rack.
Serve warm or at room temperature, optionally with an extra dusting of powdered sugar or a few marzipan autumn leaves as decoration.

Autumn Chocolate Vanilla Muffins Baking Vegetarian Weekend 200 g flour 30 g cocoa powder (unsweetened) 2 tsp baking powder 1 tsp cinnamon 0.25 tsp nutmeg Pinch of salt 100 g dark chocolate (minimum 60%) 100 g softened butter 150 g light brown sugar 2 large eggs 150 ml buttermilk 1 tsp vanilla extract For the vanilla swirl: 150 g cream cheese (at room temperature) 50 g powdered sugar Seeds from 1 vanilla bean 50 g chopped pecans Muffin tin (12 cups) Muffin liners (optional) Mixing bowls Hand mixer or stand mixer Spatula Piping bag or zip-top bag Toothpick Cooling rack Bain-marie bowl or microwave-safe bowl Muffin Pans muffin-tray Baking trays baking-sheets Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Oven Gloves oven-gloves MasterClass Muffin Pan - 6 muffins - 27 x 18 cm MasterClass ["Muffinvorm"] Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts Savory pumpkin tart with sage foodies-savory-pumpkin-tart-with-sage Korean salt bread foodies-korean-salt-bread Gluten-free almond flour brownies with pecans and sea salt foodies-gluten-free-almond-flour-brownies-with-pecans-and-sea-salt

Recipe

Chocolate vanilla muffins with an autumn twist

Moist muffins with a rich chocolate base and a soft vanilla topping, warmly spiced with cinnamon and nutmeg. Exactly the kind of bake that makes your home smell like autumn.

Course	Baked goods
Kitchen	Dutch
Servings	12 muffins

Preparation time

Preparation time	20 min
Time in oven	22 min
Stiffen up min.	5 min
Total	47 min

Equipment

Muffin tin (12 cups)
Muffin liners (optional)
Mixing bowls
Hand mixer or stand mixer
Spatula
Piping bag or zip-top bag
Toothpick
Cooling rack
Bain-marie bowl or microwave-safe bowl

Ingredients

200 g flour
30 g cocoa powder (unsweetened)
2 tsp baking powder
1 tsp cinnamon
0.25 tsp nutmeg
Pinch of salt
100 g dark chocolate (minimum 60%)
100 g softened butter
150 g light brown sugar
2 large eggs
150 ml buttermilk
1 tsp vanilla extract
For the vanilla swirl: 150 g cream cheese (at room temperature)
50 g powdered sugar
Seeds from 1 vanilla bean
50 g chopped pecans

How to make chocolate vanilla muffins with an autumn twist?

Preheat the oven to 180 degrees Celsius. Grease the muffin tin with a little butter or use muffin liners.
Melt the dark chocolate au bain-marie or in the microwave in 30-second intervals. Stir well between intervals and let cool slightly.
In a large bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg and a pinch of salt.
In another bowl, beat the butter and light brown sugar until airy. Add the eggs one at a time and mix well. Stir in the melted chocolate, followed by the buttermilk and vanilla extract.
Fold the dry mixture gently into the wet mixture. Stir just until combined — no more, or the muffins will become tough.
Make the vanilla swirl: beat the cream cheese smooth with the powdered sugar and the vanilla seeds. Put this into a piping bag or a small zip-top bag.
Divide the chocolate batter among the 12 cups of the muffin tin, filling them about two-thirds full. Press a small amount of vanilla cream onto each muffin and drag a swirl through it with a toothpick.
Finally, sprinkle a few chopped pecans over the muffins for a crunchy autumn touch.
Bake the muffins for 20 to 22 minutes in the middle of the oven. Insert a skewer to check if they're done. Let them cool in the tin for 5 minutes, then transfer them to a cooling rack.
Serve warm or at room temperature, optionally with an extra dusting of powdered sugar or a few marzipan autumn leaves as decoration.

Cooking mode Prevents your screen from going to sleep

These muffins are best on the day you bake them, but stored in an airtight tin they will keep for two days. Want to bake ahead? Freeze them without the vanilla swirl and thaw at room temperature. A short warm-up in the oven restores their fluffiness and aroma.

A good non-stick muffin tin ensures your muffins look perfect every time, without hassle. Choose sturdy steel that distributes heat evenly and lasts for years. That's how smart baking works: buy a good tin once and enjoy perfect, golden bakes again and again.

Related products

MasterClass Muffin Pan - 6 muffins - 27 x 18 cm

In stock

4.7 (29)

€14,99

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