These whimsical Neapolitan Ice Cream Muffins are fluffy and full of the amazing flavours of chocolate, vanilla and fresh strawberry.
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Whip up a batch of moist and fluffy strawberry muffins in no time with this simple recipe! Perfect for breakfast, brunch, or a sweet snack!
Neapolitan Ice Cream Muffins
Yields 1 dozen muffins
Ingredients:
1 ½ cup flour, spooned and leveled
½ cup old fashion oats
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 stick butter, melted
1 ½ cup vanilla ice cream, melted but not hot
1 large egg
1 tablespoon unsweetened cocoa powder
1 tablespoon strawberry jam
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
Ready a muffin tin with liners or grease.
In a food processor or blender, add oats and blend until a flour.
In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl, add ice cream, butter, and egg and mix together.
Add the flour mixture to the ice cream mixture and mix until just combined.
Separate batter equally into 3 separate bowls.
In one of the bowls mix in the cocoa powder, in the second mix in the jam, and in the third mix in the vanilla.
Add each of the batter colors into a piping bag or sandwich bag, and pipe into muffin tins simultaneously.
Bake for 30 minutes or until a toothpick comes out clean.
Remove from oven and allow muffins to cool outside of the tin.
Neapolitan Ice Cream Muffins
Ingredients
- 1 ½ cup flour, spooned and leveled
- ½ cup old fashion oats
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter, melted
- 1 ½ cup vanilla ice cream, melted but not hot
- 1 large egg
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon strawberry jam
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Ready a muffin tin with liners or grease.
- In a food processor or blender, add oats and blend until a flour.
- In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, add ice cream, butter, and egg and mix together.
- Add the flour mixture to the ice cream mixture and mix until just combined.
- Separate batter equally into 3 separate bowls.
- In one of the bowls mix in the cocoa powder, in the second mix in the jam, and in the third mix in the vanilla.
- Add each of the batter colors into a piping bag or sandwich bag, and pipe into muffin tins simultaneously.
- Bake for 30 minutes or until a toothpick comes out clean.
- Remove from oven and allow muffins to cool outside of the tin.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!