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! 💕
Mar says
These were delicious and so easy to make! I used only a 1/2 cup of chocolate chips instead of 1 cup, and added in 1/2 cup of chopped walnuts and it turned out great!
Sam Turnbull says
Yum sounds great!
Bernelee says
Absolutely love this recipe! Perfectly moist, chocolate muffins!!!
Sam Turnbull says
So happy you enjoyed it!
Amal says
Hello,
Can I reduce the sugar quantity from 3/4 cup to 1/2 cup without adding any additional ingredients?
Char says
With a half cup of cocoa powder in the cupcakes, the sugar is needed for sweetness. Also sugar makes baked goods tender. If you drastically reduce the sugar, the muffins wont be as intended.
tanja says
but this is way waaay too much sugar 😮 I put in 90 g and the muffins were still too sweet. next time I'll use half of the amount in the recipe.
viloshna says
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.
Sam Turnbull says
So happy you enjoyed!
V says
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.
Char says
This has happened to me a couple times while making double chocolate muffins. Cocoa is very drying to the batter, therefore it is imperative to avoid overbaking. Sometimes ovens vary and it can be tricky. I find an oven thermometer is helpful.
L says
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
Wanni says
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!
Sam Turnbull says
Aww thanks Wanni, so happy you enjoyed!!
Alaina says
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).
Pat says
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.
Jennifer says
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? 🙂
Ben Ten says
no it wont
Keerthana says
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.
Camila says
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 🙂
Nikolett says
I love this recipe!!! Thank you so much.
Cecily says
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
Sam Turnbull says
Haha wonderful! They freeze wonderfully too if you want to make a double batch 🙂
Rozzi says
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)
Donuts Laflour says
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.
Alaina says
Ooh yum, raspberries sound like a great addition! I might try that next time
Flowergirl says
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?
Mary says
I would make the full batch and freeze left overs. That way you can pull one out when you have a craving 🙂
Shannon says
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.
Angeline says
Can you substitute apple cider vinegar with lemon juice? Thanks!
Sam Turnbull says
Yes!
Olivia Sirius says
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 :)!
Nane says
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.
Olivia sirius says
That's such a wonderful tip!
Thanks a lot. I really appreciate it 🙂
Jacqui says
Hi Olivia, try tossing the choc chips in a little flour before adding them to the mix, seemingly they don't sink that way 🙂