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Vegan chocolate muffins

Vegan Chocolate Muffins


  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12
  • Diet: Vegan

Description

These bakery-style vegan chocolate muffins have a gorgeous domed top and are ultra moist and decadent and packed with chocolate chips and chocolate chunks!


Ingredients

  • 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 (or Finely Ground Coffee)
  • 1 cup (240ml) Vegan Buttermilk (1 Tbsp lemon juice + soy milk up to the 1 cup line)
  • 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.

Instructions

  • 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!

Notes

*Weigh your flour for the most accurate results or make sure to measure it correctly using the spoon and level method. Spoon it into a measuring cup and then level off the top with a knife.

*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.

*This recipe was first published in January 2019. 

  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • 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