Classic Chocolate and Vanilla Swirl Muffins

Instructions

1. 1

   Preheat the oven to 180°C and line a muffin tin with paper liners.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

3. 3

   In a separate bowl, whisk the egg, whole milk, melted unsalted butter, and vanilla extract until smooth.

4. 4

   Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; a few small lumps are fine.

5. 5

   Divide the batter evenly between two bowls.

6. 6

   Leave one bowl as the vanilla batter. Add the unsweetened cocoa powder to the second bowl and gently fold until the batter becomes chocolate-colored.

7. 7

   Fold the semi-sweet chocolate chips into the chocolate batter.

8. 8

   Spoon alternating small portions of vanilla batter and chocolate batter into each muffin cup, filling each about three-quarters full.

9. 9

   Use a toothpick or skewer to gently swirl the two batters together in each cup, being careful not to overmix.

10. 10

    Bake for 18 to 20 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.

11. 11

    Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool slightly before serving.