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! 💕
Olivia sirius says
Wow, the taste was so amazing!
I really enjoyed.
But all of my chocolate chips were sinking in the bottom of the muffins.
I wonder what was the problem?
Do you know how to prevent that from happening?
Because I want to make it again in the future, and it would be more fantastic If the Chocolate chips can be evenly distributed.
Thank you so much for this amazing recipe!
Judy Arayaes says
So, I'm eating the leftover batter as I type this. 4th time making them, they are perfection.
Awesome and easy after a day of Zoom school.
When is another book coming out?? We need it!
Cindy says
I tried it and these were so delicious. In 31 minutes I was enjoying moist and chocolatey muffins. Thank you for a fantastic and easy recipe.
Sam Turnbull says
You're most welcome Cindy! Glad you enjoyed it!
Melissa says
Hi Sam!
So glad you are back to YouTube. I was wondering, the espresso you link in the video I for instant espresso. Is that what you meant? It appears there is instant espresso and espresso “powder” which are different. I appreciate the clarification.
Thank you!
Melissa
Sam Turnbull says
I use instant espresso. Any brand will do 🙂
Brenda says
Just made these after watching your new video today! We doubled the recipe, but wish we had tripled it, because they are SO VERY DELICIOUS! I don't think anyone would guess these are vegan! Thank you for a darling video and wonderful recipe!
Sam Turnbull says
You're most welcome! Thrilled you enjoyed them, Brenda 🙂
Andrea says
Your YouTube video made these seems quick and easy so... I made them! Sooo easy!
Sam Turnbull says
Yay!!
Susan says
I loved these. I too am trying to elimate or at least reduce oil so next time I'll try applesause instead. Now that I've made them once per the instructions I'll have something to compare to.
M Bülow says
How did it workout? 🙂
Jo says
I tried adding flax egg but a good part of the bottom is still sticking to the pan. Do you think it has anything to do with the chocolate chips?
Jo says
I’m planning on doubling the recipe and using large muffin tins, do I need to adjust the temperature what time?
Bela says
Hi!
I don't have any apple cider vinegar and I don't think it's a very common thing where I live or else I'd buy some.
I have white vinegar or lemon juice on hand, can I use one of those as a substitute?
Thank you!
Shaili says
I used white wine vinegar today and they came out really well!!
Terri says
These are seriously addictive! I cannot stop making them. I haven’t had any espresso powder but do hope to try that in the future. Thank you for this recipe.
Sam Turnbull says
So happy you enjoyed, Terri!
Anika Beltran says
Been making this for few times now since I discovered it last month. My family and friends are loving it. The recipe is very simple but great! I'm adding cashew nuts as toppings, it taste really good. Thank you!
Ella says
These are the best muffins ever. I had to double the batch the second time. Can these be made into a cake too?
Mark says
These are awesome!
I have one question. Most chocolate recipes have vanilla in them. Why didn't you use vanilla?
Not a criticism because these are delicious!
Lacey says
I only have olive oil at home, will that be okay for the muffins?
BN says
I only have EVOO as well but am going to lessen the amount and see how it works.
Hi says
I bake with EVOO all the time, never been an issue
Sam Turnbull says
You might taste the olive flavour which might be kind of weird! Haha
Danielle says
Made this today - had no plain flour or white sugar due to stockpiling but had a bit of self raising flour and golden caster sugar and it worked perfectly! (left out the baking soda) It’s great to have a recipe that’s so adaptable.
Also had a jar of Vego chocolate spread so before putting the muffins in the oven, I warmed the spread a little in a microwave and swirled it through the muffins with a cocktail stick...
This one is definitely for the home recipe book!
Sam Turnbull says
Perfect 🙂
Cindy says
I got this recipe yesterday in my in box. I had to wait till this morning to make them 🙁
I made them gluten free with my AP flour blend I mix up and store. I also use my own baking powder recipe because almost all store bought has cornstarch and I can't tolerate corn(Bye, bye high fructose/glucose, yuck!). I used 1/2 c sugar and didn't have espresso powder. Next time, and there WILL be a next time, I'll save a couple of teaspoons of my one-a-day coffee to put into the wet ingredients. I also always put the cider vinegar right into my milk because I find it makes for a nicer flavor. 21 minutes seems the magic number for baking and too many minutes of waiting to eat one:)
We all need this muffin treat in these crazy times and it IS the weekend!
I'll eat only one(yeah, right! lies we tell ourselves) and the rest will go in the freezer. Quick tip: put one in the freezer to cool down so you can eat it right away, tee hee.
Fantastic recipe!!! Thanks!
Theresa says
I just thought you should know that my carnivore husband has deemed these "the BEST chocolate muffins ever." Heck, he even thought I made them from a boxed mix. Thanks again!
Sam Turnbull says
Wonderful!! SO happy you loved them 🙂
Cale says
Heya Sam,
Thank you I absolutely adore this muffin recipe; it satisfies my chocoholism in the best way and I got absurd praise for them at a bake sale recently.
My son asked me if I could try making these exact muffins with some cherries in them, do you think it'd still work so beautifully or would I have to lessen/omit the chips or change bake time?
P.S I just grabbed your cookbook and I love love love it!
Sam Turnbull says
SO happy to hear they are a hit, Cale 🙂 Yes I think you can add cherries, just make sure you're not adding too much more liquid and they should turn out fine. EnjoY!
Jerilyn says
These are really good. I made them as mini muffins in my countertop convection oven. I found 375F at 18 minutes to be sufficient.
Sam Turnbull says
Wonderful!