Have you heard about my Vegan Double Chocolate Muffins? Well with just 1 bowl, 10 ingredients, and 30 minutes you could have yourself some warm, fudge-y, super chocolatey, tastes-like-dessert-but-you-get-to-eat-it-for-breakfast, muffins . Woo-Yeah... life is pretty great, isn't it?
You know what I love about muffins? They're like cupcakes, but they're totally acceptable to eat for breakfast. These vegan double chocolate muffins are everything you want in a good muffin- rich, moist, satisfying, and they pair perfectly with coffee or a good cup of tea.
The secret ingredient to these muffins is instant espresso powder. I always have a jar of this stuff in my baking cupboard because adding espresso to chocolate baked goods enhances the chocolate flavour making them taste even richer. You don't taste the espresso, you just taste gorgeous vegan double chocolate muffin goodness. It's also handy to have for those mornings when I run out of coffee beans- I know I can get at coffee fix in a jiff if need be! BUT if you aren't into the idea of espresso powder, you can totally skip it and these muffins will still be gorgeous.
The weird ingredient in these muffins is apple cider vinegar. If you have made some of my other baked good you have seen this used in everything from my chocolate cake, to donuts, to quick bread, and waffles. Apple cider vinegar is a great substitute for eggs as it helps baked goods fluff up when reacting with the baking powder in the recipe. I know it sounds odd, but the flavor cooks right out and you would never know it was there. Trust me on this one. Follow this recipe and homemade vegan chocolate muffins will be coming out of the oven in no time.
How To Make Vegan Double Chocolate Muffins:
For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
In a large bowl whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, instant espresso powder and salt.
*Instant espresso powder will enhance the taste of the chocolate making these muffins taste even richer, but if you prefer not to use it or don't have it on hand you can skip it.
Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked.
If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.
Can you freeze chocolate muffins?
Yes you can! Be sure to let them cool first. Then either wrap tightly in plastic wrap or foil or place in a freezer bag or air-tight container. If stored properly, these muffins should last up to three months.
How long to chocolate muffins last?
These muffins are amazing served still a little warm from the pan but they also keep fresh for several days when kept at room temperature or can be frozen in an air-tight container.
Bon appetegan!
Sam.
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Vegan Double Chocolate Muffins
Servings: medium muffins
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Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup white sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder, (optional, see notes)
- ½ teaspoon salt
- 1 cup plant-based milk, (such as soy or almond)
- ½ cup light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar
- 1 cup vegan chocolate chips or chunks
Instructions
- Preheat your oven to 400F (200C). For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
- In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt.
- Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
- Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan.
- Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked. If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.
Video
Notes
- Instant espresso powder will enhance the taste of the chocolate making these muffins taste even richer, but if you prefer not to use it or don't have it on hand you can skip it.
- Apple cider vinegar is used instead of egg to help rise the cupcakes. Although it may seem weird, I promise you can't taste it once they are baked.
- Nutrtion is for 1 medium sized muffin. Recipe makes 12 medium sized muffins.
Nutrition
Jennifer Vogt says
Amazingly delicious. I doubled the recipe and made 12 jumbo muffins. I left a little extra batter to scrap out 12 mini muffins, too. Followed the recipe exactly as described and they are perfect. Added a drizzle of melted chocolate chips for a little extra chocolate. 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love them Jennifer!! THank you for the review 🙂
Sarika says
Best recipe. Turns out perfect every time.
Veronica Bailey says
Hi. When converting to metric, all the measurements go to grams. Shall I assume that the amounts for liquids should be millilitres rather than grams? I used grams and the batter feels too runny.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Veronica, sorry about that! I use a program that automatically converts the recipe to metric and I think it did a poor job. Luckily I have better technology now, so I've updated the recipe with the proper measurements. If you are ever unsure about any of my other recipes metric conversions, drop a comment, and I can check that it is correct. Thanks so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Sarika! So happy you love them 🙂
Adrienne says
These are the best. muffins. ever. (They were almost too good, if you know what I mean! But I WILL make them again and love every bite!) I did use a combo of chopped walnuts and Enjoy Life chocolate chips to equal the full cup of chocolate chips, and they were totally chocolatey enough---it was probably about a half cup of each.)
Score!
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're so happy you loved them!
Vanessa says
These muffins satisfy any chocolate craving. I love making these muffins in mini muffin tins, so the little people in my life can enjoy them too. Of course I make large ones too. The best!
Zelalem says
Decadent. Amazing. Suuuper indulgent beautiful muffins!
Faye says
I made this with my 11yr old today but we didn't get much lift on our muffins it was a very dense cake. Maybe we should add more baking powder?
Jess @ It Doesn't Taste Like Chicken says
Sorry to hear that! Check to ensure your baking powder is not expired. Also, if the oven is not hot enough the baking powder won't react in the same way so it may be worth checking the oven temp with a thermometer to ensure it's 400F.
Carolyn Nguyen says
Can I use whole milk or 2% to make this recipe? My son is only allergic to eggs. Do not have dairy substitute at home
Jess @ It Doesn't Taste Like Chicken says
This is a vegan food blog, so we won't ever recommend dairy but any milk should work fine.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Faye, did you make any changes to the recipe? A key is that you don't over mix the batter, try mixing it less. It's ok if it is lumpy! I hope that helps.
Laura says
These are great! About to make them for the 4th or 5th time today. I usually substitute a bit of the milk for richly brewed coffee.
Anya says
These are absolutely incredible! My fav chocolate muffins and I am not a vegan 🙂
Ieva says
Hiya, I love this recipe. However, my batter always comes out more liquid than yours in the pictures. I am weighting everything and used the metric converter. Would love to understand what's the issue. Any ideas? Thanks.
Jess @ IDTLC Support says
Great question! When the batter sits a bit, it does thicken. How do your muffins come out when baked?
Matthew says
I've had yet to find the perfect recipe for chocolate muffins and here we are today ... I think I found it folks ! The perfect balance between moist & crispy top, not overly sugary and slides per.fec.tly into the mold. The only change I've made to these is reducing sugar by 1/3 and using almond chocolate milk because I didn't have any regular soy milk. You MUST respect the amount of oil and ACV so it puff up just right and has the best amount of oiliness ! Bon appetit from France
Jess @ IDTLC Support says
Wonderful! Thanks so much for sharing your experience!
Lisa says
My kids didn't like these, and we can taste the apple cider vinegar.
My kids are diary free but can have eggs. Can I swap the vinegar for 1 egg?
Kate O'Connor says
you tasted 15ml ACV in this recipe quantity??? I think you may have added too much. I've made this several times with perfect results. Great recipe.
Cheryl Lawrence says
Can the oil be substituted for unsweetened applesauce?
Jess @ IDTLC Support says
Hi Lisa! We aren't sure about the swap as this is a vegan food blog and it hasn't been tested with eggs.
Kiran says
Okay, these are delicious. I usually use whole wheat or at least half of it as whole wheat but this time I just used all purpose. I used chocolate oat milk and some white vinegar as that’s what I had. I also reduced the sugar by about 1/4 cup. As others have said, they are so soft on the inside and have a nice crisp outside. I read others have used whole wheat flour with success so I will half half it next time. Soooo good! And very easy to make.
Jess @ IDTLC Support says
Terrific! Thanks for sharing your review!
Caspar says
Came out soft and delicious! Used a mini muffin tin, and it made about 36, baked them for 9 minutes
Jess @ IDTLC Support says
That's a good batch, how great!
Vivian says
these are soooo good! I used 3/4 cup white whole wheat flour and 1/2 cup all purpose and it didn't seem to change anything. I was worried because the batter seemed thin, but they came out perfect! I baked them for 22 minutes and let them cool completely in the pan. They were a bit crisp on the outside and fluffy, moist, and chocolaty on the inside. This is a great recipe!
Samuel says
Fascinating to read the reviews--I ran into absolutely no issues and I made these muffins with what I had in the pantry!
Replaced my sugar with a mixture of different types of vegan sugars (all cane sugar, but different grits--used weight measurements to take account of this) and had to use whole wheat flour because that is what I had in the cabinet (definitely not a purposeful health effort). Also used unsweetened oat milk with white vinegar instead of soy milk and apple cider vinegar.
That being said, it came out deliciously! None of the swaps were of any substance, so I don't doubt that had I followed it to a "T" it would have still been delicious. I am specifically writing this review because I used whole wheat flour and it still turned out fluffy and moist on the inside--I was worried that it would be tough and taste off.
No oven thermometer on my oven so I went by smell and experience. I ended up pulling mine at 16-ish minutes (oven set to 400, so I suspect it runs hot) and there were definitely some crispier bits but the inside was still incredibly moist and fluffy. I wish it had more of a domed top, but maybe my baking power was too old?
Baked mine in two muffin tins, alternating spots so that the muffins would have enough room to spread had they produced large muffin tops. Were absolutely delicious--incredibly tender, fluffy, and moist on the inside. Tonnes of chocolate flavour!
keerthana says
Best vegan chocolate muffin recipe! my family enjoys this everytime I bake it. Thank you!
Nathalie says
I don't have any non-dairy milk in my pantry. can I use lactose free with good results?
Nisrine says
OMMMGGG
I never comment on recipes I find online, but God that recipe is gold!!!! Thank you so much!!!