Author: Have you heard about my Vegan Double Chocolate Muffins? Well with just 1 bowl, 10 ingredients, and 30 minutes you could have yourself some warm, fudge-y, super chocolatey, tastes-like-dessert-but-you-get-to-eat-it-for-breakfast, muffins . Woo-Yeah... life is pretty great, isn't it?
You know what I love about muffins? They're like cupcakes, but they're totally acceptable to eat for breakfast. These vegan double chocolate muffins are everything you want in a good muffin- rich, moist, satisfying, and they pair perfectly with coffee or a good cup of tea.
The secret ingredient to these muffins is instant espresso powder. I always have a jar of this stuff in my baking cupboard because adding espresso to chocolate baked goods enhances the chocolate flavour making them taste even richer. You don't taste the espresso, you just taste gorgeous vegan double chocolate muffin goodness. It's also handy to have for those mornings when I run out of coffee beans- I know I can get at coffee fix in a jiff if need be! BUT if you aren't into the idea of espresso powder, you can totally skip it and these muffins will still be gorgeous.
The weird ingredient in these muffins is apple cider vinegar. If you have made some of my other baked good you have seen this used in everything from my chocolate cake, to donuts, to quick bread, and waffles. Apple cider vinegar is a great substitute for eggs as it helps baked goods fluff up when reacting with the baking powder in the recipe. I know it sounds odd, but the flavor cooks right out and you would never know it was there. Trust me on this one. Follow this recipe and homemade vegan chocolate muffins will be coming out of the oven in no time.
How To Make Vegan Double Chocolate Muffins:
For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
In a large bowl whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, instant espresso powder and salt.
*Instant espresso powder will enhance the taste of the chocolate making these muffins taste even richer, but if you prefer not to use it or don't have it on hand you can skip it.
Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked.
If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.
Can you freeze chocolate muffins?
Yes you can! Be sure to let them cool first. Then either wrap tightly in plastic wrap or foil or place in a freezer bag or air-tight container. If stored properly, these muffins should last up to three months.
How long to chocolate muffins last?
These muffins are amazing served still a little warm from the pan but they also keep fresh for several days when kept at room temperature or can be frozen in an air-tight container.
Bon appetegan!
Sam.
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Vegan Double Chocolate Muffins
Servings: medium muffins
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Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup white sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder, (optional, see notes)
- ½ teaspoon salt
- 1 cup plant-based milk, (such as soy or almond)
- ½ cup light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar
- 1 cup vegan chocolate chips or chunks
Instructions
- Preheat your oven to 400F (200C). For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
- In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt.
- Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
- Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan.
- Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked. If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.
Notes
- Instant espresso powder will enhance the taste of the chocolate making these muffins taste even richer, but if you prefer not to use it or don't have it on hand you can skip it.
- Apple cider vinegar is used instead of egg to help rise the cupcakes. Although it may seem weird, I promise you can't taste it once they are baked.
- Nutrtion is for 1 medium sized muffin. Recipe makes 12 medium sized muffins.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Emma says
As with all the recipes I've tried so far, it's very straightforward, quick and results taste great. I used sunflower oil and unsweetened soya milk. I also added 1 tsp of vanilla extract. I made a frosting whisking shop bought vegan cream cheese and shop bought sugar free chocolate hazelnut spread with a teaspoon of pure ginger paste to go on top of some of them with a tiny jewel of crystallized ginger to decorate just to see what it was like. Thank you for another great recipe 😀
Sam Turnbull @ It Doesn't Taste Like Chicken says
This sounds amazing, Emma! 😊 That frosting combo especially, wow!
leon says
very good
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, Leon! 🙂
Amanda S. says
Rich, dreamy chocolate. These are my go-to when I need a chocolate boost.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you enjoyed them, Amanda! 🙂
Sophia says
They were so good and chocolatey, but did not rise. otherwise delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Sophia! I’m glad you enjoyed the flavor. If they didn’t rise much it could be that the baking powder was a bit old or the batter was slightly overmixed. Happy baking 😊
Christine says
Made these to take to my vegan family, they were so quick to mix and bake, and tasted delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so happy they were a hit 😊 Thanks so much for making them!
MomOf6 says
I did use regular milk, but was just looking for a recipe without eggs since I was out.
These were delicious. Great amount of chocolate. I added extra chocolate chips to the top.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, and extra chocolate chips on top is always a good idea 😄 Thanks for sharing!
Karah says
these are perfect and moist!! i added an extra tsp of espresso powder and some vanilla. and I subbed whole wheat so I can feel like I'm being healthy. I'm really really pleased with how these and the cranberry orange muffins turned out using whole grains. I did not get so lucky with the lemon loaf lol the flour overpowered any lemon flavor it was supposed to have whoopsie sometimes you need to follow the recipe as written
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love your honesty 😂 Whole wheat can definitely mute citrus flavors. I’m thrilled the chocolate muffins worked so well though, espresso powder is such a good call!
Amanda says
These came out fantastic! I’ve been afraid of chocolate because every time the middle would cave in, but this recipe had a lovely dome rising on each muffin. I was so happy! Definitely bookmarking this to make again very soon.
Jess @ It Doesn't Taste Like Chicken says
We're so happy to hear that!
Alesia says
Hello,
Is there something else I can use instead of the canola or vegetable oil? I don't use canola or soy bean oil. Would avocado, coconut or olive oil be suitable for this recipe?
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alesia! Yes, you can definitely swap the oil. Avocado oil works great since it’s neutral in flavor. Hope that helps, and happy baking! 🍫🧁
Emma says
Hello! Can I use lemon juice instead of ACV? Also, can I use baking soda instead of baking powder? ('m mildly allergic for vinegars and for some ingredients of baking powder, so I'm trying to find safer options). Thank you in advance!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Emma, Yes, you can absolutely use lemon juice instead of the apple cider vinegar, it’ll work just as well. As for the baking powder, I wouldn’t recommend swapping it with baking soda as, it works differently, it might cause the muffins to rise too quickly and then collapse. If you're avoiding baking powder due to the cornstarch or another additive, you could try a homemade version using baking soda + cream of tartar (2 parts cream of tartar to 1 part baking soda), but the texture might still be slightly different. I hope that helps!
Emma says
Hi Sam, thank you so much! 😊 I ended up baking it in a dish, like a pie, and then cut it into pieces like brownies instead of using muffin forms. I used lemon juice, olive oil and cashew milk. I was a bit worried the olive oil would be too strong, but I couldn’t taste it at all! With the 80% chocolate, the flavor was super intense and so delicious. I’ll definitely be making this again and again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Emma! Love the brownie-style twist—and glad your changes totally worked with that rich chocolatey flavor 🍫
Izzie says
They tasted like soap??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Izzie 😊 Oh no, tasting like soap definitely isn’t normal! That can sometimes happen if too much baking soda is used, but since this recipe doesn’t include any, is it possible baking soda was accidentally used instead of baking powder?
Jackie says
I used black cocoa and while the taste was good, the texture was super off/liquidy so they came out kind of gummy. Do you think that could be the reason?
Jess @ It Doesn't Taste Like Chicken says
Sorry to hear they didn't turn out. The cocoa powder shouldn't have changed the texture dramatically. Were there any other substitutions?
Shawn says
This recipe could not be easier or more delicious! My whole family loves these, even the non vegans. On my second batch, I brushed the top with a glaze (2 tbls powdered sugar and 2 tsp soy milk)and then sprinkled with a little bit of course sugar; so pretty! For a dessert, I'm going to warm and quarter these, and serve a small scoop of vegan ice cream in the center. Thank you so much for sharing this recipe.
Jess @ It Doesn't Taste Like Chicken says
Very fancy! Desserts sounds delish!
Kaela says
So yummy and easy to make! They taste like brownies💕
Jess @ It Doesn't Taste Like Chicken says
We're happy you like them, Kaela!
Lara says
These are really good! I made them for Easter treats after Church. I made mini muffins and used mini chocolate chips. I cooked at 365 for 12 minutes and they came out perfect. Also, they worked great with Namaste flour for a G.F. version.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh so lovely! So happy they worked well as mini muffins and gluten-free too! So cute!
MrsJDT says
Same here! We just made these for Easter breakfast too, and they were FABULOUS! I made both regular (mini) and gluten free (regular-size, using King Arthur Measure-for-Measure Gluten Free Flour), both with mini chocolate chips, and you literally could not tell the difference between the two. I'm so excited I could cry! My daughters have patiently endured so many batches of gummy, crispy oil puddles, we're all so thrilled to finally have some muffins that are edible!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved them too MrsJDT!
Viv says
Fabulous! With 'normal' ingredients, so I can share the recipe with omni friends who just want to bake without eggs. Bonus. The light moistness of the muffins is perfect. I do wonder if cocoa powder varies between countries, as I too found it very intense, and will reduce it by about 1/4 next time (Aussie, here). And I'm a dark chocolate lover. This is one vegan baking recipe that really works brilliantly and is in every way the equal or better than non-vegan recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Viv! Yes I always try to use "normal" ingredients to make my recipes approachable for everyone. And yes, cocoa powder can vary greatly by brand and country. Enjoy!
Doris says
What altitude are you at?Baking is different ?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Doris! 😊 I bake at about 250 feet (76 meters) above sea level here in Toronto. If you're baking at a high altitude (above 3,000 feet/900 meters), you might need to make some adjustments, like reducing the baking powder slightly and adding a bit more liquid. Let me know if you need tips for your specific altitude! Happy baking!