- 1 egg
- 150 g sugar
- 1 packet vanilla sugar
- 125 g soft butter
- 1/4 L + 2 tbsp. buttermilk
- 275 g Küchenmeister Wheat Flour T405
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 5 tbsp. cocoa powder
Preheat oven (electric 175°C/convection 150°C). Grease or line a muffin tray with muffin cups.
Sieve the flour, baking powder and baking soda together. In a large bowl, whisk the egg. Add the sugar, vanilla sugar, butter and buttermilk to the egg and mix well. Add the flour mixture to the wet ingredients, and using a wooden spoon stir until combined. Split the batter in half. Divide the first half amongst the muffin cups.
Add 5 tbsp. of cocoa powder and 3 tbsp. of buttermilk to the second half. Stir until combined. Place the chocolate batter on the vanilla batter. Spiral the batters using a fork or a wooden skewer.
Bake for 20-25 minutes in the preheated oven. When the muffins are done, remove from oven and cool for 5 minutes in the tray. Remove muffins from the tray and cool fully.