Description
Saftig, süß, unwiederstehlich sind Marmormuffins. Diese Muffins lieben nicht nur Erwachsene, auch Kinder mögen sie sehr gern. Das Rezept zum Backen! Schnelle und Einfache Marmormuffin Rezepte.
Ingredients
Scale
- 250 g Mehl
- 2 TL Backpulver
- 150 g Zucker
- 2 Stk Eier
- 250 g Buttermilch
- 5 EL Kakao
- 100 ml Öl
Instructions
- Preheat your oven to 180°C (356°F) with top and bottom heat. Prepare a muffin tin by lining it with 12 paper muffin liners. This will prevent the muffins from sticking and make them easier to remove after baking.
- In a large mixing bowl, combine the oil, sugar, eggs, and buttermilk. Use a hand mixer or a whisk to blend the ingredients together until the mixture is smooth, creamy, and homogenous.
- In a separate bowl, mix the flour and baking powder together thoroughly. Gradually add the flour mixture to the wet ingredients, stirring continuously until you achieve a smooth batter with no lumps.
- Scoop out half of the plain batter and evenly divide it among the 12 prepared muffin liners, filling each about halfway.
- Add the cocoa powder to the remaining half of the batter in the bowl. Mix thoroughly until the cocoa is fully incorporated and the batter has an even, chocolatey color.
- Spoon the chocolate batter on top of the plain batter in each muffin liner, dividing it evenly among all 12 muffins. Use a toothpick or skewer to gently swirl the two batters together in each muffin to create a marbled effect, being careful not to overmix so that the pattern remains visible.
- Place the muffin tin in the preheated oven and bake the muffins for approximately 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs attached.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely before serving. Enjoy your homemade marmormuffins warm or at room temperature.
Notes
For extra flavor, you can add a teaspoon of vanilla extract to the batter. If you prefer, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice. These muffins can be stored in an airtight container for up to three days, or frozen for longer storage. For a festive touch, dust the cooled muffins with powdered sugar before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Muffins Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg