Spiced Marble Muffins | Lebkuchen Marmorkuchen
A fall twist on the classic marble cake, these spiced marble muffins are the perfect easy fall breakfast treat.
Servings: 24
Calories: 204kcal
Equipment
- Stand Mixer
- Muffin Pan
Ingredients
Cake
- 300 grams ap flour
- 1 tsp baking soda
- 1 tsp baking powder
- 300 grams granulated sugar
- 1 tsp vanilla extract
- 4 eggs room temperature
- 250 grams butter softened
- 170 grams greek yogurt room temperature
Chocolate Add-ins
- 2 tbsp cocoa powder
- 2 tbsp milk
- 75 grams semi-sweet chocolate melted and cooled
Lebkuchen Spice Mixture
- 2 tsp ginger ground
- 1 tsp cinnamon ground
- 1/2 tsp allspice ground
- 1/4 tsp cloves ground
- 1/4 tsp nutmeg ground
Instructions
Prepare the Add-ins
- Melt the chocolate and stir the in the cocoa powder. Set aside.
- In a medium bowl, stir together the lebkuchen spices.
Make the muffin batter
- Arrange 2 racks in the oven so that they divide the oven into thirds.
- Preheat the oven to 350 F (or 325 F if baking convection).
- In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
- Add in the sugar, eggs, butter, vanilla extract, and yogurt. Using the paddle attachment, on high speed, beat together all the ingredients for 2 minutes - until light and fluffy.
- Scrape down the sides of the bowl as needed.
- Pour 600 grams of the batter into a medium bowl.
- Add the melted chocolate with cocoa powder and milk to the batter that is still in the stand mixer bowl.
- Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.
- Add the mixed spices into the second bowl of batter and stir together with a spatula.
Bake the Muffins
- Line 2, 12 cup muffin pans with muffin liners.
- Using a tablespoon scoop - scoop alternating lebkuchen and chocolate batter into each muffin cup. For 24 muffins, scoop 2 of each batter into each muffin cup.
- Use a skewer or knife to gently spread the batter around each muffin cup.
- Bake on the pre-placed racks for 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. After 12 minutes, rotate and switch the pans 180 degrees to ensure even browning.
- Once they are finished baking, let them cool for 5 minutes before trying to flip them out of the pan.
- Once cooled, optionally drizzle the muffins with melted chocolate.
Notes
These will stay fresh for 4-5 days if kept in an airtight container at room temperature.
Nutrition
Serving: 1muffin | Calories: 204kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 152mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg