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 mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 291kcal
- 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
- ⅓ 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.
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 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 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.
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