Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
A double layered muffin inspired by ice cream flavors! The bottom layer is raspberry chocolate chip while the top layer in a delicious vanilla bean.
  • 1¾ c. flour
  • 2½ t. baking powder
  • ½ t. salt
  • 6 T. butter, melted
  • ¾ c. sugar
  • 2 eggs, beaten
  • 3 T. milk
  • 1 T. vanilla
  • 1 (5.3 oz) cup Müller® Ice Cream Inspired Raspberry Chocolate Chip Yogurt
  • 1 (5.3 oz) cup Müller® Ice Cream Inspired Vanilla Bean Yogurt
  • 2 T. cocoa powder
  1. Preheat the oven to 375 degrees. Line a muffin tin with 12 muffin liners.
  2. In a large bowl combine the flour, baking powder, and salt. Set aside.
  3. In another large bowl mix together the butter and sugar. Mix well.
  4. Add in the eggs and beat well.
  5. Stir in the milk and vanilla. Mix until smooth.
  6. Add the wet ingredients to the dry ingredients and mix until well combined. The mixture will be thick.
  7. Divide the muffin mixture in half. Add the Raspberry Chocolate Chip Yogurt to one half of the muffin mixture and the vanilla bean yogurt to the other half. Mix until combined.
  8. Gently spoon 1 heaping tablespoon of the Raspberry Chocolate Chip muffin mixture into each muffin cup. Gently spoon 1 heaping tablespoon of the Vanilla Bean muffin mixture on top of the Raspberry Chocolate Chip mixture. Tap the muffin tin gently to help settle the batter.
  9. Bake the muffins for 16-20 minutes or until they have started to brown on top and a toothpick inserted into the center comes out clean.
  10. Allow the muffins to cool for 5 minutes then remove to a wire rack. Immediately sprinkle with cocoa powder.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at