These vegan chocolate muffins have double chocolate goodness from a chocolate crumb and lots of creamy chocolate chips. So good!
Table of Contents
The secret to the rich flavor of these vegan double chocolate muffins is to bloom the cocoa powder. Blooming the cocoa might sound serious, but it's literally mixing it with hot water before adding to the rest of the wet ingredients, so you get a richer chocolate flavor.
Recently, I was watching my buddy absolutely devour a double chocolate muffin that he got at a coffee shop. Unfortunately, it wasn't vegan, so I couldn't have any. But I deserve a muffin, too!
Obviously, the solution was to create, test, photograph, and shoot a video for my own vegan double chocolate muffins. I'm so glad that I did!
These chocolate muffins use simple ingredients and are great for breakfasts, snacks, or dessert.
💖 Why You'll Love this Recipe
- rich, decadent chocolate muffins with no eggs or dairy needed
- super easy to make in about half an hour
- naturally soy-free and nut-free
✓ Ingredients and Substitutions
- cocoa powder - Makes the batter rich and chocolatey.
- warm vegan milk - Choose something creamy, like soy, oat, or almond. You need it warm to bloom the cocoa powder. Choose soy-free and/or nut-free, if needed.
- vinegar - A little white or apple cider vinegar curdles the vegan milk, making vegan buttermilk!
- sugar - For sweetness.
- oil - A little bit of fat gives you a richer texture. You can sub in applesauce for oil-free, but the texture won't be the same.
- vanilla extract - Adds more flavor. You can add vanilla powder with the dry ingredients instead, if you prefer.
- flour - Use all-purpose or white wheat flour.
- baking powder, baking soda, and salt - To condition the batter.
- vegan chocolate chips - For that double chocolate goodness! If you can't find chocolate chips labeled "vegan," look for ones with an allergy-friendly label, since dairy is an allergen. You can use chocolate chunks or a mix of both, if you prefer.
🔪 How to Make Vegan Chocolate Muffins
Preheat the oven to 350° F, and line your muffin pan with paper liners.
In a small mixing bowl, mix together the cocoa powder and warm soy milk. Then, add the rest of the wet ingredients, and mix again. Set the wet mixture aside.
In a large bowl, mix together the dry ingredients until they're well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients, and mix just until combined.
Fold in the chocolate chips.
Spoon the batter into the lined muffin tin, filling each cup about ⅔ full. Bake on the middle oven rack for 20 to 22 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 to 15 minutes before eating.
💡 Helpful Tips
- Mixing the cocoa powder with hot water makes the chocolate flavor of these muffins more intense, so don't skip it!
- Mixing the wet ingredients before the dry lets the vinegar curdle the soy milk in the mixture. That basically makes vegan buttermilk, right in the wet mixture!
- Store muffins completely before storing.
🫙 Storage Directions
Leftover, cooled muffins will keep for 2 to 3 days in a lidded container at room temperature or for 4 to 5 days in the fridge.
You can also freeze these. Transfer cooled muffins to freezer bags and gently squeeze out excess air. They'll be good for around three months. You can wrap them in foil and reheat at 300° F for 15 minutes to thaw when you're ready.
💬 Frequently Asked Questions
Mixing the cocoa powder with hot water before adding the rest of the wet ingredients blooms the cocoa powder, which deepens the chocolate flavor of the muffins.
My milk of choice for all vegan baking is soy. It has more protein, which makes it closest to dairy milk, performance-wise. Of course, if you can't have soy, feel free to use your favorite creamy non-dairy milk!
📖 Recipe
Decadent Vegan Double Chocolate Muffins
Ingredients
Wet Ingredients
- ¼ cup cocoa powder
- 1 cup warm non-dairy milk It has to be warm! You can use other creamy, non-dairy milk, but soy works best.
- 1 tablespoon apple cider vinegar
- ⅔ cup sugar
- ¼ cup oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour or a 1:1 gluten-free flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
To Add Later
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350° F, and line your muffin pan with paper liners.
- In a small mixing bowl, mix together the cocoa powder and warm soy milk. Then, add the rest of the wet ingredients, and mix again. Set the wet mixture aside.
- In a large bowl, mix together the dry ingredients until they're well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix just until combined. Fold in the chocolate chips.
- Spoon the batter into the lined muffin tin, filling each cup about ⅔ full. Bake on the middle oven rack for 20 to 22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 to 15 minutes before eating.
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