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Delight your mornings with the rich flavors of Neapolitan Cake Breakfast Muffins. Combining the indulgence of chocolate, the freshness of strawberries, and the sweetness of marshmallows, these muffins transform an ordinary breakfast into a delightful experience. The classic Neapolitan flavor combination, known for its ice cream origins, brings a whimsical twist to your morning routine, ensuring that each bite is a celebration of taste and texture. With a simple recipe that features easily accessible ingredients, these muffins are perfect for both leisurely weekend brunches and busy weekdays.

Neapolitan Cake Breakfast Muffins

Start your day right with Neapolitan Cake Breakfast Muffins! These delightful muffins mix the rich flavors of chocolate, strawberries, and mini marshmallows for a breakfast treat that feels like dessert. Easy to make with simple ingredients, they are perfect for brunch or busy mornings. Enjoy them warm or at room temperature, and pair with coffee or milk for an indulgent experience. Elevate your breakfast routine and treat yourself to this delicious twist on a classic favorite!
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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 chopped strawberries

1/2 cup mini marshmallows

1/3 cup chopped dark chocolate or chocolate chips

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Dry Ingredients: In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk together until evenly mixed.

      Wet Ingredients: In a separate mixing bowl, beat the eggs. Add the whole milk, melted butter, and vanilla extract. Mix until fully combined.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be slightly lumpy.

          Add Mix-Ins: Fold in the chopped strawberries, mini marshmallows, and dark chocolate pieces until evenly dispersed throughout the batter.

            Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. You should have enough batter for about 12 muffins.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Optional Dusting: If desired, dust the cooled muffins with powdered sugar for a lovely presentation.

                    Serve: Enjoy these delicious Neapolitan Cake Breakfast Muffins warm or at room temperature, perfect for a cozy breakfast treat!

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