The zebra muffins are soft single-serving pastries, excellent with cappuccino for breakfast, delicious with tea or fruit juice for a snack, quick to prepare in just a few minutes. For my zebra muffins, I chose some nice big baking cups, but if you prefer you can make them smaller and you’ll have a few more. Let’s head to the kitchen and start mixing.
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 muffins
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 cup plain yogurt
- 1/4 cup rice oil (or other vegetable oil of your choice)
- 2 1/2 cups all-purpose flour (I use Caputo Pasticceria)
- 1 packet baking powder
- 1 tbsp cocoa powder + 1 tbsp milk (for the dark batter)
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Small Bowl
- 1 Muffin Tray
- 6 Muffin Cups
- 2 Measuring Jugs
- 1 Cake Tester
Steps
In the mixer bowl, beat the eggs with the sugar, then add the yogurt and rice oil or another vegetable oil of your choice. Add the flour and baking powder and mix until smooth and lump-free.
In a small bowl, mix the cocoa with the milk.
Divide the prepared batter into two parts and add the cocoa with milk to one of them.
Place the muffin cups inside the muffin tray.
Pour the batters into the cups, alternating them to create the striped effect. To make this operation easier, it’s ideal to use two measuring jugs.
Bake in a preheated oven at 340°F (170°C) for about 25 minutes. But before removing the muffins from the oven, check the degree of baking using a skewer or the special cake tester.
Notes
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