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Marbled American Muffins





1 unit

White sugar

60 oz

Vanilla extract

1 teaspoon

Fullfat milk yogurt

125 oz

Sunflower oil

50 oz

Full fat milk

50 oz


60 oz

Potato starch

50 oz

Manitoba flour

200 oz

Baking powder for desserts

1 sachet

Cacao powder

1 spoon

Chocolate chips

100 oz

Desserts from Italy - Piemonte

Marbled American Muffins

Marbled American Muffins

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Marbled American Muffins

Not sure how to finish easter eggs? I have the solution for you. Soft and giant American muffins for an amazing breakfast. Called American because they came huge because I put a lot of dough, in fact they came 8 instead of 12, but the doses are for 12

Marbled American Muffins step 1

step 1

In a bowl add the egg, sugar, yogurt, vanilla essence and start mixing

Marbled American Muffins step 2

step 2

Then add the oil, milk and sifted flours except cocoa

Marbled American Muffins step 3

step 3

Add the water to soften the dough which will be quite thick and finally the chocolate chips

Marbled American Muffins step 4

step 4

On the Muffin baking dish, start inserting the dough into each baking tray with an ice cream picker (for those who own it), possibly a spoon

Marbled American Muffins step 5

step 5

Add the bitter cocoa in the remaining half of the dough and mix vigorously.

Marbled American Muffins step 6

step 6

Cover the light part with the dark part always with the ice cream picker and bake at 180 ° for 35/40 min. These baked so much because there was so much dough, but 25 min is sufficient at normal height

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