Two-Tone Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted

Preparation

Preheat oven to 350 degrees.
Grease 10 standard muffin cups.
In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs and buttermilk until well blended.
Stir in flour mixture just until blended, being careful not to overmix.
Divide batter between 2 bowls.
Stir vanilla into 1 bowl of batter.
Stir melted chocolate into remaining bowl of batter.
Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
Spoon the chocolate batter into the other half of each muffin cup.
Fill the 2 empty cups with water for even baking.
Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
Transfer the pan to a wire rack; let muffins cool for 5 minutes.
Turn muffins onto the rack; cool completely.
Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
Also, you can make marbled muffins by swirling the two batters together.