These vegan chocolate muffins are double chocolate and bakery style to the max!
They are basically designed to be the most decadent and delicious chocolate muffins ever. There is so much chocolate involved here that you could even call them triple chocolate if you wanted to.
We have unsweetened cocoa powder and then we also have a mix of chocolate chips and chocolate chunks. My thought process is cocoa powder counts as single chocolate, chocolate chips and chunks makes it double chocolate.
But if you want to count the chocolate chips and chocolate chunks separately well then you have some triple chocolate vegan muffins on your hands.
This is our second chocolate muffin recipe actually, we also have a recipe for vegan chocolate chocolate chip muffins, which is really just another way to say double chocolate muffins! I know….,but… this recipe is quite….different.
This recipe is way more decadent for one! So if you’re a chocoholic this is going to be your favorite recipe for sure.
How to make vegan chocolate muffins
We used really simple ingredients for these chocolate muffins so you hopefully have everything or almost everything already available in your pantry.
Sift all purpose flour and cocoa powder into a mixing bowl and add brown sugar, baking soda, salt and some instant coffee powder.
Make a cup of vegan buttermilk by adding some lemon juice to a measuring jug and then adding soy milk up to the one cup line. Let it curdle.
Add the vegan buttermilk, some vanilla extract, some melted coconut oil, applesauce and vinegar to the mixing bowl.
Mix into a thick batter.
Add in the chocolate chips and chocolate chunks and fold in.
Divide the batter evenly between the muffin partitions. Add more chocolate chips and chunks to the top of the muffins. Bake for 25 minutes.
Remove the muffins from the muffin tray and place onto a wire cooling rack to cool. And then enjoy the heck out of this awesome treat!
The best vegan chocolate muffins
The key to making the best vegan chocolate muffins is a nice thick batter. The batter needs to be thick so that your chocolate chips and chunks are evenly spread throughout the muffins and don’t just sink straight to the bottom.
Vegan buttermilk not only helps in creating a thick muffin batter but it also creates wonderful moisture and a really tender crumb.
I prefer using soy milk for making vegan buttermilk as it creates a much thicker buttermilk, but you can also use almond milk if you can’t use soy.
Coconut oil also helps to keep this batter thick. It goes in as melted coconut oil but as you stir it into the batter you will notice the batter thickening up more as you stir. This is great.
Brown sugar creates wonderful flavor and moisture but it can be substituted for white sugar or any granulated sugar that you have on hand without much of an impact.
The instant coffee is added in to really bring out more chocolate flavor, but can be omitted according to preference.
Vinegar reacts with baking soda to create extra lift in these muffins and contributes to the lovely domed top!
Chocolate chips and chocolate chunks! Do I need to even say more? Well, you don’t have to use a mix, you can use one or the other, but I loved the mix of the two because my chocolate chunks were bigger and fatter than the chocolate chips and also different in flavor and color so it really worked great.
For chunks, just chop up your favorite vegan chocolate bar into chunks.
Vegan Chocolate Muffins Q&A
Can I make these gluten-free? I have not tested these as gluten-free, but if I was going to try and make these gluten-free the first thing I would do is switch out the flour for a gluten-free all purpose flour blend. It must be a blend, do not try it with a single type of flour like almond or coconut.
Then I would likely increase the coconut oil to half a cup (120ml). I think that would work without any other changes. But that is off the top of my head and based on other recipes that I have adapted for gluten-free.
What can I use instead of applesauce? I like applesauce because it not only creates moisture but it is also an egg replacer of sorts. You could use mashed bananas in its place but that might result in a little banana flavor whereas applesauce is neutral.
You could also try it with a flax egg in place of the applesauce if you happened to have some flaxseed meal on hand and no applesauce, but the best result for this recipe is going to be as written.
Can these be frozen? Yes they can. They can be frozen up to 3 months. When you want them, let them thaw overnight in the fridge then bring them to room temperature on the counter, or microwave them briefly to make them nice and warm.
I think you are going to love these bakery-style double chocolate vegan chocolate muffins, I really do! They are:
- Double chocolate
- Ultra moist
Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will stay fresh for up to a week.
More vegan muffins!
- Vegan Blueberry Muffins
- Vegan Chocolate Chip Muffins
- Vegan Banana Chocolate Chip Muffins
- Vegan Pumpkin Muffins
- Vegan Zucchini Muffins
Let us know in the comments what you think of this recipe and please rate it as well! Thanks so much.
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Double chocolate vegan chocolate muffins. These bakery-style muffins have a gorgeous domed top and are ultra moist and decadent.
- 1 and 3/4 cups (220g) All Purpose Flour*
- 1/2 cup (42g) Cocoa Powder (Unsweetened)
- 1 cup (200g) Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Instant Coffee Powder
- 1 cup (240ml) Vegan Buttermilk
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Coconut Oil (Melted)
- 1/4 cup (60g) Applesauce
- 1 Tbsp White Vinegar*
- 1 cup (175g) Vegan Chocolate Chips and Chunks (Mixed)*, plus more to place on top.
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda, salt and instant coffee powder.
- Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Allow it to curdle. Add to the mixing bowl.
- Add in the vanilla, melted coconut oil, applesauce and vinegar and stir into a thick batter.
- Add in the chocolate chips and chunks and fold in.
- Divide the batter evenly between the muffin partitions and then add a few more chocolate chips and chunks to the tops of the muffins.
- Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (melted chocolate is fine but wet batter is not).
- Transfer to a wire cooling rack and allow to cool and then enjoy!
*Weigh your flour for the most accurate results.
*You can use apple cider vinegar instead of white vinegar.
*You can use either chocolate chips or chunks but I liked using a mix because as you can see from the photos, you have the different colors and textures of the two different types of chocolate. For chunks just chop up a bar of your favorite chocolate. If you are going to do half/half like I did, then use 88g chocolate chips and 88g chocolate chunks.
- Serving Size: 1 Muffin (of 12)
- Calories: 291
- Sugar: 19.1g
- Sodium: 232mg
- Fat: 13.9g
- Saturated Fat: 9.5g
- Carbohydrates: 38.5g
- Fiber: 3.1g
- Protein: 4.6g
Keywords: vegan chocolate muffins