These black and white muffins combine everything you love about classic black and white cookies and fluffy, tender muffins. They are the ultimate combination you never knew you needed.
These black and white muffins are the breakfast treat you never knew you needed in your life. They take the best part about a black and white cookie and put it right on top of a chocolate chip muffin. It's really more of a dessert than a breakfast pastry, but we'll let you be the judge of that!
Black and White Muffin Recipe
These black and white muffins take muffins to a whole new level. The idea for the muffins came during a trip to Florida. A bagel shop was serving these muffins, and after one bite, I knew I had to find a way to recreate them.
So, what's hiding under all that black-and-white topping? Underneath the signature finish is a moist and tender chocolate chip muffin. The muffins are bakery-style, meaning they are pretty large. The whole muffin is basically a full meal in itself.
If you are looking for more muffins to add to your morning, check out my blueberry muffins or chocolate chip banana bread muffins.
Why I Love This Black And White Muffin Recipe
- A Classic Twist - These muffins highlight all the best parts of a classic black and white cookie.
- Surprisingly Simple To Make - The muffins look complicated to make but are not that different than making a simple muffin.
- A Decadent Treat - These muffins are probably more suited for dessert but tasty any time of the day.
Ingredients Needed For Black And White Muffins
See below for all the details on what you'll need to make the full recipe.
- Sour cream - Makes a tender crumb for the muffins.
- Oil - Keeps the muffins nice and moist.
- Chocolate chips - Both for the topping and the mix-ins of the muffin.
- Butter - Use melted butter for the batter.
- Baking powder - Gives the muffins their signature rise.
How To Make Black And White Muffins
- Prepare.
Preheat the oven to 425 and prepare a giant muffin tin with liners.
- Mix dry ingredients.
Mix together the dry ingredients. Set to the side.
- Mix wet ingredients.
In a large bowl, mix melted butter, oil, sugar, and eggs. Then, mix in sour cream, milk, and vanilla.
- Combine.
All in the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
- Fill the muffin tins.
Fill the muffin tins with the batter, filling the tins to the tops, about ⅔rds of the way full.
- Bake the muffins.
Bake the muffins at 425 for 5 minutes and then lower the temperature of the oven to 350 for 25 minutes.
- Make the glaze.
While the muffins are baking, make the glaze. Combine all the ingredients, minus the cocoa powder, in a bowl. Split the glaze in half, and add the cocoa powder to one half.
- Glaze the muffins.
When the muffins are fully cool, glaze the muffins. Glaze one side of the muffin and place the muffin in the refrigerator for the glaze to set for about 15 minutes. When the glaze has set, glaze the other half of the muffin and set it in the fridge to set for 1 hour.
Make Ahead and Storage
These muffins can be made ahead of time but will taste best made the day of. Like most muffins, they will go stale quickly. If making the muffins far in advance, it is best to keep them in the freezer. The black and white muffins will last in the freezer for about 2-3 months.
Tips and Variations
- Chocolate Overload - Not a fan of chocolate chips? No problem. Leave the chocolate chips out of the batter and just add the chocolate topping on top.
- Seasonal Favorite - Want to make these muffins blue and white? Or orange and white? Go for it! Double the vanilla glaze, split it in half, then use food coloring to turn the glaze into something bright. Use blue for Hanukkah, green for St. Patrick's Day, and orange for Halloween.
- Keep The Oven Closed - Don't open the oven when making these muffins. The high temperature for five minutes allows the signature muffin top to form. The decrease in temperature allows the outside of the muffin to form, so it is crisp yet tender.
FAQs
Yes! These giant muffins can be made so they are regular-sized. Make the batter the same, but use a standard muffin tin to bake the muffins.
The high dome of the muffins comes from the large amount of baking powder mixed with the high heat of the bake. Don't open the oven when baking the muffins, or the tops will fall.
If your muffins are tough and not fluffy, chances are you overmixed the batter. Be subtle when folding in the chocolate chips to keep all of the air bubbles in the batter.
Black and White Muffins
Ingredients
Method
- Preheat the oven to 425 and prepare a giant muffin tin with muffin liners. Set to the side.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set to the side.
- In a large bowl, whisk the melted butter, oil, sugar, and eggs. Once fully combined, add the sour cream, milk, and vanilla.
- Add the dry ingredients to the wet ingreidents and whisk to combine. Once the mixture is smooth, fold in the chocolate chips.
- Pour the batter into the muffin tin. Fill the muffin tin cups about ⅔rds of the way full. You want the batter to almost be to the top.
- Place the muffin tin in the oven and bake at 425 for 5 minutes. After 5 minutes, lower the temperature of the oven to 350 and continue to bake for 25-30 minutes.
- While the muffins are baking, make the glaze. In a large bowl, combine the powdered sugar, boiling water, heavy cream, corn syrup, vanilla, and salt. Use a whisk to break up the powdered sugar and mix until smooth. Split the icing in half and add the cocoa powder to one half to make it a chocolate glaze.
- When the muffins are fully cool, add the glaze. Glaze half of the muffins with the white base using an offset spatula or a spoon. Let the cookies sit for about 15 minutes in the fridge before frosting the other side. Frost the other side with the chocolate glaze when ready.
- When the muffins are fully frosted, place them back in the fridge to set for about an hour. Don't rush this process, as this will keep their crisp shine and won't allow for the icing to easily smudge.
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