Chocolate Vanilla Pudding Muffins (Pépito Style) from The Dinner Recipe are very soft, moist muffins made with ready‑made vanilla pudding in the batter plus chocolate chips for a rich, dessert‑like texture.
Key ingredients
- Eggs, sugar, prepared vanilla pudding, vegetable oil, and milk form a smooth, rich wet mixture.
- All‑purpose flour, baking powder, and plenty of chocolate chips create a tender crumb with pockets of melted chocolate.
Basic method
The eggs, sugar, vanilla pudding, oil, and milk are whisked together until smooth, then combined with flour and baking powder just until mixed, and chocolate chips are folded in without overmixing. The batter is divided into muffin cups and baked at about 180°C/350°F for roughly 20 minutes, until risen and a toothpick comes out clean, yielding ultra‑moist, pudding‑soft muffins.
Chocolate Vanilla Pudding Muffins (Pepito Style)
Ingredients
Method
- Heat and get the tin ready.
- Set the oven temperature to 180°C (350°F). Grease a muffin pan lightly with butter or oil, or line it with paper liners. This keeps things from sticking and guarantees uniform baking.
- Combine the dry ingredients
- In a large bowl, whisk together:
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Cornstarch or pudding mix
- The cornflour (or custard mix) keeps the muffins wet for days and contributes to their distinctive pudding-like softness.
- Mix the wet ingredients
- In another bowl, whisk the eggs until smooth. Add:
- Melted butter
- Milk
- Vanilla extract
- Mix well until fully combined.
- Create the base muffin batter
- Using a spatula, carefully incorporate the wet ingredients into the dry mixture. A few lumps are OK; avoid overmixing. Dense muffins are the result of overmixing.
- Divide the batter into two bowls
- Split the batter evenly:
- Bowl 1 → Vanilla batter
- Bowl 2 → For chocolate batter
- In Bowl 2, add:
- cocoa powder
- 2–3 tbsp warm milk to loosen
- Mix until the chocolate batter is smooth.
- Layer and swirl
- Fill each muffin cup with one spoon of vanilla batter and then one spoon of chocolate batter. Continue until the glasses are ¾ filled.
- To achieve a marbled look, gently swirl the two batters using a toothpick or skewer. Avoid swirling too much; two to three circular movements will do.
- Add toppings (optional but recommended)
- For a café-style finish, add coloured sprinkles or chocolate chips on top. This gives them the appearance of traditional Pēito sweets.
- Bake
- A toothpick inserted in the centre should come out clean after 18 to 22 minutes of baking; the tops should be lightly brown and bounce back when pressed.
- Cool and serve
- After letting the muffins cool in the pan for ten minutes, move them to a wire rack. The next day, when the custard texture settles, they taste even better.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love Chocolate Vanilla Pudding Muffins Recipe
1. The ideal texture is pudding-soft and moist.
The Pudding Muffins differ from ordinary muffins in that they have a soft, custard-like inside because to the inclusion of cornflour or custard mix.
2. Two Tastes in One
These muffins provide both chocolate and vanilla in every mouthful, so you do not have to pick between the two.
3. Gorgeous Swirl Pattern
These muffins’ visually attractive marbled appearance makes them ideal for festive celebrations, kids’ snacks, gatherings, and gifts.
4. Big Flavour, Simple Ingredients
In your kitchen, you probably already have everything you need. Classic baking—no fancy gear, no intricate processes.
5. Adaptable
Add chocolate chips, caramel chips, almonds, or frosting on top. To suit your taste, change the sweetness. The recipe is forgiving and adaptable.
6. Excellent for Preparing Meals
They freeze wonderfully for up to two months and remain soft for three to four days.
FAQs
1. Can I make these Pudding Muffins without eggs?
Indeed! ½ cup yoghurt or ¼ cup condensed milk plus ¼ cup milk can be used in place of 2 eggs. The end product is wet and velvety.
2. Is it possible to use oil for butter?
Of course. For a somewhat lighter texture, use half a cup of neutral oil.
3. Is it possible to make these muffins without dairy?
Indeed, substitute milk with almond, soy, or oat milk, butter → coconut oil or vegan butter
4. How can I make the flavour of my custard stronger?
For a deeper, bakery-style flavour, use vanilla instant pudding mix instead of cornflour.
5. Why did my muffins turn out dense?
Possible reasons:
Overmixing the batter
Too much flour
Old baking powder
Ensure ingredients are fresh and mix gently.
6. Can I bake this as a cake instead?
Indeed! Transfer to an 8-inch pan and bake for 30 to 35 minutes at 180°C (350°F).
Final Notes
Anyone who enjoys creating easy yet stunning desserts will appreciate these Chocolate Vanilla Pudding Muffins (P Lópezito Style). They are immensely adored because to the mix of vanilla warmth and chocolate richness, and the custard foundation ensures unparalleled softness. They work well for parties, brunches, snack packs, and even joyous occasions.
Do not omit the cornflour or custard mix if you want your muffins to taste like bakery or French Pépito pastries; it is the secret ingredient that gives these muffins their distinctive melt-in-your-mouth quality.
To make leftovers feel “fresh from the oven,” store them in an airtight container and reheat them for ten seconds before consuming.
