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Pudding Muffins

Chocolate Vanilla Pudding Muffins (Pepito Style)

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These Chocolate Vanilla Muffins (Pérezito Style) will become your new favourite dessert if you like fluffy bakery-style muffins with a soft centre and a lovely swirl of chocolate and vanilla.
These muffins, which draw inspiration from French Pépito pastries, combine the best of both worlds: smooth vanilla batter and rich chocolate batter, both enhanced by a pudding-like texture made with milk, butter and a little amount of corn flour or instant pudding mix.
These muffins are ideal for breakfast, dessert, or an anytime snack since they are really moist and somewhat sweet. They appear elegant because to the swirl design, but even novices may easily follow the recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 413
Ingredients Method Nutrition

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp cornstarch or 2 tbsp instant vanilla pudding mix
  • Wet Ingredients
  • 2 large eggs
  • ½ cup melted butter or neutral oil
  • 1 cup milk room temperature
  • 1 tbsp vanilla extract
  • For the Chocolate Batter
  • ¼ cup unsweetened cocoa powder
  • 2 –3 tbsp warm milk as needed
  • Optional Add-ins
  • Mini chocolate chips
  • Chocolate chunks
  • Sprinkles for Pepito-style decoration

Method
 

  1. Heat and get the tin ready.
  2. 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.
  3. Combine the dry ingredients
  4. In a large bowl, whisk together:
  5. All-purpose flour
  6. Sugar
  7. Baking powder
  8. Baking soda
  9. Salt
  10. Cornstarch or pudding mix
  11. The cornflour (or custard mix) keeps the muffins wet for days and contributes to their distinctive pudding-like softness.
  12. Mix the wet ingredients
  13. In another bowl, whisk the eggs until smooth. Add:
    muffins pudding filling recipe
  14. Melted butter
  15. Milk
  16. Vanilla extract
  17. Mix well until fully combined.
  18. Create the base muffin batter
  19. 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.
  20. Divide the batter into two bowls
  21. Split the batter evenly:
  22. Bowl 1 → Vanilla batter
  23. Bowl 2 → For chocolate batter
  24. In Bowl 2, add:
  25. cocoa powder
  26. 2–3 tbsp warm milk to loosen
  27. Mix until the chocolate batter is smooth.
  28. Layer and swirl
  29. Fill each muffin cup with one spoon of vanilla batter and then one spoon of chocolate batter. Continue until the glasses are ¾ filled.
  30. 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.
  31. Add toppings (optional but recommended)
  32. For a café-style finish, add coloured sprinkles or chocolate chips on top. This gives them the appearance of traditional Pēito sweets.
  33. Bake
  34. 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.
  35. Cool and serve
  36. 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

Calories: 413kcalCarbohydrates: 92gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 398mgPotassium: 225mgFiber: 3gSugar: 53gVitamin A: 99IUCalcium: 178mgIron: 3mg

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