Marbled lemon & chocolate muffins {vegan}

(cliccate qui per la versione italiana)

Happy Monday, guys!

I woke up one morning and craved chocolate muffins. But also lemon muffins. What to do?!

You know it.

I love the combination of chocolate with any kind of fruit, so I knew I couldn’t possibly go wrong here. I added chocolate chunks to the choc batter for an extra crunch (and for extra chocolate of course – can never have too much chocolate) and lots of lemon zest to the lemon part, so you can stay assured these beauties are definitely packed with flavor. I ate them all up in 4 days, oops. That’s why I must be kept away from carbs…

MARBLED LEMON & CHOCOLATE MUFFINS {vegan}
by Marta Giaccone

Recipe
yields 12 muffins
prep time: 10 mins, cook time: 15 mins, total time: 25 mins

Lemon
¾ cup / 120 gr flour (I used a mix of oat and light spelt)
2 tbsp corn starch
½ tsp baking powder
¼ tsp baking soda
pinch turmeric (optional)
pinch salt
¼ cup / 50 gr light brown sugar
1 tbsp lemon zest (or more, to taste)
¼ cup / 60 ml lemon juice (about 1 lemon)
¼ cup / 60 ml plant-based milk
1 tbsp + 1 tsp / 20 ml light oil (I used organic cold-pressed sunflower)

Method

1. Preheat oven to 375°F/180°C.
2. Sift and combine all dry ingredients. Add sugar and lemon zest and mix again.
3. Combine milk and oil in a small bowl and let it sit until you’re ready with the chocolate batter as well (see below).

Chocolate
¾ cup / 120 gr flour (I used a mix of oat and light spelt)
2 tbsp / 12 gr cocoa powder
½ tsp baking powder
¼ tsp baking soda
dash cinnamon (optional)
pinch salt
¼ cup / 50 gr light brown sugar
½ cup / 125 ml plant-based milk
1 tbsp + 1 tsp / 20 ml light oil (I used organic cold-pressed sunflower)
50 gr extra dark chocolate, roughly chopped

Method

1. Sift and combine all dry ingredients. Add sugar and mix again.
2. Add milk and oil and stir well until fully incorporated. Fold in chocolate chunks.
3. Combine milk and oil to the lemon batter, as well.
4. Add 1 tbsp of each batter to each of 12 muffin liners/oiled tin wells and continue to do so until you run out of batter.
5. Bake for 14-15 minutes or until a toothpick inserted in the middle of a muffin comes out clean (turn tin around after the first 10 minutes for more uniform results). Remember: better to keep them slightly moist.
6. Keep muffins in a metal tin or an airtight container for a few days.