Black And White Muffins Recipes

BLACK AND WHITE MUFFINS

Steps:

• Beat cream cheese and first amount of sugar in small bowl until smooth. Set aside.
• Measure next 6 ingredients into large bowl. Stir. Make a well in centre.
• Combine remaining 3 ingredients in separate small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 1/2 full.
• Make small dent in batter with back of spoon. Spoon about 2 1/2 teaspoons (12 mL) cream cheese mixture into each dent. Spoon remaining batter over top. Bake in 375°F oven for 18 to 20 minutes until firm to the touch. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

BLACK AND WHITE MARBLE CRUMB MUFFINS

Steps:

• Combine the flour, brown sugar, cocoa powder, cinnamon and salt.
• Add the butter, and mix with a fork, a pastry blender, or your fingers until the mixture forms crumbs. Set aside. (Refrigerate if you have a warm kitchen.)
• Preheat oven to 375°F. Grease or line a standard 12-cup muffin pan.
• Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
• In a separate bowl, combine the yogurt, butter, eggs, and vanilla (if using). Add to the well in the flour mixture, and mix just until combined.
• Transfer half of the batter to a separate bowl. Add the cocoa powder to one half of the batter, and mix until combined.
• Alternate dropping the two doughs by teaspoonfuls into the prepared muffin cups. (Each will be about 2/3 full when you're done.) Top with crumb topping.
• Bake the muffins 18 to 20 minutes, or until a pick inserted into the center comes out clean. Cool in the pan 10 minutes before transferring the muffins to a wire rack to cool completely.

BLACK BOTTOM MUFFINS (CREAM CHEESE AS TOPPING)

Steps:

• Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
• Cream Cheese Filling:
• In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
• Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
• Chocolate Cupcakes:.
• In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
• In a separate bowl mix the water, oil, vinegar, and vanilla extract.
• Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
• Evenly divide the batter among the 12 muffin cups.
• Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
• Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
• Remove from oven and place on a wire rack to cool.
• The cupcakes can be stored in the refrigerator for about 3 - 4 days.