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    Home » Recipes » Recipes

    September 8, 2019 114 Comments

    Vegan Double Chocolate Muffins

    6.7K shares
    Jump to Recipe

    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?

    These vegan double chocolate muffins require just 1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack. #itdoesnttastelikechicken #veganrecipes #chocolate

    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.

    These vegan double chocolate muffins require just 1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack. #itdoesnttastelikechicken #veganrecipes #chocolate

    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:

    1 bowl vegan chocolate muffin recipe.

    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.

    These chocolate muffins are so easy to make and their vegan too!

    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.

    double chocolate muffins that are also vegan? Um, yes please!

    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.

    These vegan double chocolate muffins require just 1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack. #itdoesnttastelikechicken #veganrecipes #chocolate

     

    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.

    Print Recipe
    4.98 from 73 votes

    Vegan Double Chocolate Muffins

    1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Breakfast, Snack
    Cuisine: American, Canadian
    Servings: 12 medium muffins
    Calories: 260kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
    Prevent your screen from going dark

    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

    Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 99mg | Potassium: 139mg | Fiber: 3g | Sugar: 20g | Calcium: 55mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


    « Vegan Baloney (Bologna)
    Vegan Sunflower Seed Cheese »

    Reader Interactions

    Comments

    1. viloshna says

      April 06, 2022 at 4:35 pm

      5 stars
      I made this recipe today. The muffins came out so good and fluffy. They were very soft in the middle. I used coconut oil and lemon juice instead of apple cider vingar. Will definitely make it again.

      Reply
      • Sam Turnbull says

        April 06, 2022 at 6:27 pm

        So happy you enjoyed!

        Reply
    2. V says

      February 01, 2022 at 7:37 am

      Hi
      I made these muffins and they've turned out quite dry. I have followed the recipe exactly.
      Please tell me what could have gone wrong.

      Reply
    3. L says

      January 17, 2022 at 2:11 pm

      5 stars
      These muffins were amazing!!! The espresso powder definitely gave it a chocolate boost. Due to food allergies and sensitivities, I had to make the following changes.

      - Used lemon juice instead of apple cider vinegar
      - Used brown rice flour
      - Used cane sugar
      - Used coconut milk
      - Used corn oil

      Reply
    4. Wanni says

      December 28, 2021 at 2:05 am

      5 stars
      One of the best muffins I have ever tasted. This recipe made such delicious chocolate muffins and I finished the batch in absolutely no time at all. Thank you so much for the treat!

      Reply
      • Sam Turnbull says

        January 02, 2022 at 2:58 pm

        Aww thanks Wanni, so happy you enjoyed!!

        Reply
    5. Alaina says

      October 26, 2021 at 3:46 pm

      5 stars
      These turned out great! I didn't have chocolate chips so I left them out. I halved the recipe and got 6 smaller muffins. I love how easy these were! Will make again (with the choc chips).

      Reply
    6. Pat says

      July 25, 2021 at 10:45 am

      5 stars
      I made these today for a Sunday morning treat. Fantastic results. Will definitely make again.
      My husband accidentally bought chocolate oat milk and I used that thinking that was a good way to use it up, and it was, very chocolatey. Might buy chocolate oat milk again now, lol.

      Reply
    7. Jennifer says

      June 09, 2021 at 2:41 am

      Tried this recipe and loved it so much! May I ask if its alright to subsitute AP flour with Self-raising flour and omit the baking powder? Will the result be the same? 🙂

      Reply
      • Ben Ten says

        December 20, 2021 at 4:33 am

        no it wont

        Reply
    8. Keerthana says

      May 30, 2021 at 2:45 pm

      Thanks for the recipe! These muffins are one of the best chocolate muffins I made! Huge hit with friends and family. I used oat milk and added 11/4 cup instead of just 1 cup.

      Reply
    9. Camila says

      May 19, 2021 at 5:55 pm

      5 stars
      I’ve made this recipe a couple of times but the last time I changed the sugar for 1/3 cup allulose to make it sugar free because everybody in my family is insulin resistant and I also added a bit of agave syrup and it was still amazing! Thank you so much 🙂

      Reply
    10. Nikolett says

      May 15, 2021 at 12:34 am

      5 stars
      I love this recipe!!! Thank you so much.

      Reply
    11. Cecily says

      May 01, 2021 at 10:17 am

      Super easy and quick to make- just what I need as a breastfeeding mom who has to be dairy free and missed chocolate!
      Love these. Making them again for the second time in two weeks...wondering if I should have made a double batch, since the first batch didn’t even make it past my family coming over

      Reply
      • Sam Turnbull says

        May 07, 2021 at 9:08 am

        Haha wonderful! They freeze wonderfully too if you want to make a double batch 🙂

        Reply
    12. Rozzi says

      March 22, 2021 at 12:00 am

      5 stars
      Easy to make, super delicious. Very fudgey and chocolatey. I loved them but they may be a bit too choc intense for some people. Only recipe variations I made were to use whole wheat flour and reduced the oil a bit (added extra soy milk instead)

      Reply
    13. Donuts Laflour says

      January 10, 2021 at 8:05 am

      5 stars
      I was looking for a vegan chocolate raspberry muffin recipe and couldn’t find one that wasn’t also gluten-free (not a big fan of gluten-free baked goods) so I made these and added frozen raspberries. Perfection! 10/10. Thanks for sharing.

      Reply
      • Alaina says

        October 25, 2021 at 2:20 pm

        Ooh yum, raspberries sound like a great addition! I might try that next time

        Reply
    14. Flowergirl says

      December 20, 2020 at 9:43 am

      I really want to make these but haven’t yet because 12 muffins for two people would be just too much. Can I do half a recipe? Would the baking time be different? Any other adjustments?

      Reply
      • Mary says

        March 24, 2021 at 11:28 am

        I would make the full batch and freeze left overs. That way you can pull one out when you have a craving 🙂

        Reply
    15. Shannon says

      October 27, 2020 at 8:08 pm

      4 stars
      I made these and thought they had a really good, chocolatey flavor but I wasn't as happy with the texture. It was slightly dry and and kind of sticky in a way I didn't care for. We definitely ate all of them though so overall still pretty good. I would consider making them again but would probably tweak the recipe somehow. I did love that the recipe is 100% staple ingredients. They were so fast to whip up.

      For reference, I made the recipe as written, following the option to make 9 larger muffins. I used liners (as opposed to greasing the tin) and a stainless steel muffin tin.

      Reply
    16. Angeline says

      October 12, 2020 at 4:27 am

      Can you substitute apple cider vinegar with lemon juice? Thanks!

      Reply
      • Sam Turnbull says

        October 16, 2020 at 9:47 am

        Yes!

        Reply
    17. Olivia Sirius says

      September 24, 2020 at 4:27 am

      5 stars
      Wow, the taste was amazing!
      I really enjoyed it.
      But the Chocolate chips were sinking to the bottom of the muffins.
      And I wonder why and how to prevent that.
      Do you know the reason behind it?
      I decided to make it again because It was so good.
      And it would be so much nicer if the chocolate chips can be evenly distributed.
      Please let me know how can I fix the problem.
      Thank you so much for this amazing recipe :)!

      Reply
      • Nane says

        September 26, 2020 at 6:48 am

        5 stars
        First of all these Muffins are delicious ! Making them for the second time now. So much thanks for this amazing recipe ! Even my non vegan friends love these 🙂

        To prevent the chocolate chips from sinking you can cover them in flour (just toss the chocolate chips and a bit of flour in a zip lock and shake) the flour coating should prevent the chocolate chips from sinking to the bottom. My granny told me this trick it works with mostly everything you wanna put in cake or muffins.

        Reply
        • Olivia sirius says

          September 26, 2020 at 7:03 am

          5 stars
          That's such a wonderful tip!
          Thanks a lot. I really appreciate it 🙂

      • Jacqui says

        March 18, 2022 at 7:09 am

        Hi Olivia, try tossing the choc chips in a little flour before adding them to the mix, seemingly they don't sink that way 🙂

        Reply
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