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Breakfast muffins have surged in popularity in recent years, becoming a favorite choice for busy mornings and leisurely brunches alike. These versatile treats are not just quick to prepare but also offer a delightful array of flavors and textures that can suit virtually any palate. Among the myriad of muffin recipes available, the Neapolitan Cake Breakfast Muffins stand out as a unique and enticing option. This flavor-packed recipe combines the classic Neapolitan trifecta—chocolate, strawberry, and vanilla—into a convenient muffin format, making it an exciting addition to your morning routine.

Neapolitan Cake Breakfast Muffins

Start your mornings with a sweet twist by baking Neapolitan Cake Breakfast Muffins! This delightful recipe blends rich chocolate, fresh strawberries, and creamy vanilla into airy, fluffy muffins that are perfect for busy weekdays or elegant brunches. Each bite offers a fun combination of flavors and textures, thanks to chewy marshmallows and bursts of fruity sweetness. Ideal for sharing with family or friends, these muffins will surely brighten your breakfast routine. Discover the magic in every bite!
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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

1 teaspoon vanilla extract

1 cup fresh strawberries, chopped

1/2 cup mini marshmallows

1/3 cup dark chocolate, chopped or chocolate chips

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Use a whisk to thoroughly mix these dry ingredients together, ensuring even distribution.

      Prepare Wet Ingredients: In a separate bowl, crack the two large eggs and whisk them until slightly frothy. Then, add the whole milk, melted unsalted butter, and vanilla extract. Mix these wet ingredients together until they are fully combined and smooth.

        Combine Wet and Dry Mixtures: Carefully pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the two mixtures together; take care not to overmix, as the batter should retain a slightly lumpy texture.

          Incorporate Mix-Ins: Add the chopped strawberries, mini marshmallows, and dark chocolate pieces to the batter. Fold these ingredients in gently to ensure they are evenly distributed without breaking the strawberries or marshmallows.

            Fill the Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This recipe should yield approximately 12 muffins.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean with no wet batter attached.

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

                  Optional Dusting: If you’d like to add a decorative touch, dust the cooled muffins with powdered sugar for an elegant finish.

                    Serve and Enjoy: Serve these delightful Neapolitan Cake Breakfast Muffins warm, or at room temperature, making them a perfect sweet treat for a cozy breakfast or brunch!

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