Neapolitan Cake Breakfast Muffins

Start your day with a sweet twist on the classic dessert by trying Neapolitan Cake Breakfast Muffins. Combining rich chocolate, fresh strawberries, and fluffy vanilla, these muffins are visually appealing and perfect for brunch or a quick breakfast on the go. With a delightful mix of textures and flavors, every bite is an indulgent yet nutritious choice. Perfect for all ages, they offer a delicious way to kick off your morning!

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Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup whole milk

1/2 cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1 cup fresh strawberries, chopped

1/2 cup mini marshmallows

1/3 cup dark chocolate, chopped or dark chocolate chips

Optional: powdered sugar for dusting

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease the cups with cooking spray to ensure easy removal.

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk the ingredients together thoroughly until fully blended and free of lumps.

Prepare the Wet Ingredients: In a separate mixing bowl, crack the eggs and beat them lightly. Add the whole milk, melted (but cooled) butter, and vanilla extract. Whisk these wet ingredients together until the mixture is well combined.

Combine Dry and Wet Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the mixtures together. Be careful not to overmix; the batter should remain slightly lumpy for a fluffy muffin texture.

Incorporate Additional Ingredients: Gently fold in the chopped strawberries, mini marshmallows, and dark chocolate pieces, ensuring they are evenly distributed throughout the batter.

Fill the Muffin Tins: Using a spoon or an ice cream scoop, fill each muffin cup in the prepared tin about two-thirds of the way full. This batter should yield approximately 12 muffins.

Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.

Cool the Muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. This will make them easier to handle. After that, transfer the muffins to a wire rack to cool completely.

Optional Dusting: For a delightful finish, dust the cooled muffins with powdered sugar just before serving for an added touch of sweetness and visual appeal.

Serve and Enjoy: These Neapolitan Cake Breakfast Muffins are best enjoyed warm or at room temperature, making them the perfect treat for a cozy breakfast or brunch!

Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins