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Vegan chocolate muffins on a wire cooling rack.
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4.90 from 38 votes

Vegan Chocolate Muffins

These bakery-style vegan chocolate muffins are moist and decadent with a gorgeous domed top and heaps of chocolate chips.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 291kcal

Ingredients

  • 1 ¾ cups All Purpose Flour (220g)
  • ½ cup Cocoa Powder (42g) Unsweetened
  • 1 cup Light Brown Sugar (200g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 teaspoons Instant Coffee Powder
  • 1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line
  • 2 teaspoons Vanilla Extract
  • cup Coconut Oil (80ml) Melted
  • ¼ cup Applesauce (60ml)
  • 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
  • 1 cup Vegan Chocolate Chips and Chunks (175g) 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!

Video

Notes

  1. 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.
  2. 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.
  3. This recipe was first published in January 2019. 

Nutrition

Serving: 1Muffin | Calories: 291kcal | Carbohydrates: 38.5g | Protein: 4.6g | Fat: 13.9g | Saturated Fat: 9.5g | Sodium: 232mg | Fiber: 3.1g | Sugar: 19.1g