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Marble muffins with cream cheese icing

3 Reviews

About the bake

This marble muffins with cream cheese frosting recipe is so simple to make, yet impressive to serve to friends when they pop over for coffee. The best bit of advice when making these muffins is to not over mix the batter- just mix until there are no more lumps of flour showing.

40Total Time
20Prep Time
20Bake Time
6Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 170°C, gas mark 4). Line the tin with 6 muffin cases.

  2. Step 2:

    Beat together the softened butter and caster sugar, with an electric whisk, until pale and fluffy. Whilst beating, gradually pour in the beaten eggs until well combined.

  3. Step 3:

    Gently fold in the flour until just combined. Add 1-2 tbsp of cold water to make the mixture a dropping consistency.

  4. Step 4:

    Mix together the cocoa powder and milk in a small glass or bowl until combined.

  5. Step 5:

    Divide the cake mixture in half between two bowls. In one bowl stir in the vanilla extract, and in the other add the cocoa mixture and chopped chocolate. Stir until just combined.

  6. Step 6:

    Fill the muffin cases with alternate spoonfuls of chocolate and vanilla mixtures until evenly filled and both of the mixtures have used. Using a skewer drag it through each muffin 2 - 3 times only, to achieve a good marble effect.

  7. Step 7:

    Bake in the middle of the oven for 20-25 minutes or until risen and bounce back when touched. Remove from the oven and leave to cool in the tin on a wire rack.

  8. Step 8:

    For the frosting, beat together all the frosting ingredients using an electric whisk for 4 - 5 minutes, or until really smooth and creamy. The more you beat it, the more luscious the frosting will become.

  9. Step 9:

    Once the muffins are at room temperature, using a small spatula or butter knife, liberally spread each muffin with the frosting. Alternatively, pipe the icing on to the muffins using a piping bag.

Ingredients

    • 110g Butter (unsalted) (softened)
    • 110g Unrefined golden caster sugar
    • 2 Egg(s) (free range) (beaten)
    • 110g Self-raising white flour
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 tbsp Cocoa powder
    • 1 tbsp Milk (whole)
    • 25g Milk chocolate (roughly chopped)
    • 1 tbsp Water (cold)
  • For the frosting

    • 25g Butter (unsalted) (softened)
    • 50g Cream cheese
    • 100g Unrefined golden caster sugar (sifted)
    • 1 tsp Nielsen-Massey Vanilla Extract
    •  Chocolate decorations

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