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?Â
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.
Vegan Double Chocolate Muffins
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
Samuel says
Fascinating to read the reviews--I ran into absolutely no issues and I made these muffins with what I had in the pantry!
Replaced my sugar with a mixture of different types of vegan sugars (all cane sugar, but different grits--used weight measurements to take account of this) and had to use whole wheat flour because that is what I had in the cabinet (definitely not a purposeful health effort). Also used unsweetened oat milk with white vinegar instead of soy milk and apple cider vinegar.
That being said, it came out deliciously! None of the swaps were of any substance, so I don't doubt that had I followed it to a "T" it would have still been delicious. I am specifically writing this review because I used whole wheat flour and it still turned out fluffy and moist on the inside--I was worried that it would be tough and taste off.
No oven thermometer on my oven so I went by smell and experience. I ended up pulling mine at 16-ish minutes (oven set to 400, so I suspect it runs hot) and there were definitely some crispier bits but the inside was still incredibly moist and fluffy. I wish it had more of a domed top, but maybe my baking power was too old?
Baked mine in two muffin tins, alternating spots so that the muffins would have enough room to spread had they produced large muffin tops. Were absolutely delicious--incredibly tender, fluffy, and moist on the inside. Tonnes of chocolate flavour!
keerthana says
Best vegan chocolate muffin recipe! my family enjoys this everytime I bake it. Thank you!
Nathalie says
I don't have any non-dairy milk in my pantry. can I use lactose free with good results?