Soft, mega chocolatey Vegan Chocolate Muffins with indulgent addition of chocolate chips.
Ready in 30 minutes, tender, luscious chocolate muffins are perfect snack for all chocolate lovers. 100% plant based, those vegan muffins are as rich in taste and moist as standard ones.
Why do we love those Vegan Chocolate Muffins?
- soft and moist
- double chocolatey
- easy to prepare in just two bowls
- ready in under 30 minutes
- nut-free, dairy-free, egg-free
Ingredients in Vegan Chocolate Muffins
Use good quality unsweetened cocoa powder. I used Catbury’s, but Hershey’s will be great as well. Remember that cocoa is one of the key ingredients in this recipe, so if you use poor quality cocoa, your muffins won’t taste that good.
If cocoa was in your pantry for quite a while and formed small lumps, sieve it through before mixing with flour. This way you will make sure cocoa is evenly distributed in whole muffins.
PLANT BASED MILK
I used unsweetened soy milk in this recipe. I think vanilla flavored soy milk should work here very well too and the result might be interesting. Please remember that flavored milks are usually sweetened, so your muffins may turn out even sweeter.
If you cannot use soy milk I would substitute it with almond or oat milk.
APPLE CIDER VINEGAR
Vinegar has two purposes in this recipe.
- Curdle soy milk, so that it becomes similar to buttermilk.
- Help baking soda to form bubbles and raise the cake.
Soft and delicate, double chocolatey Vegan Chocolate Muffins .
Want more vegan goodness?
Sign up for a new recipe newsletter !
CAN YOU ADD MORE GOODNESS TO VEGAN CHOCOLATE MUFFINS?
Why not? Let’s see how can we tweak the recipe to bring even more lusciousness.
Before adding wet ingredients you can add one of below to the batter:
- zest grated from 1 orange
- chopped pecan nuts
- pure vanilla extract
Other recipes for delicious sweets with chocolate chips:
How to make Vegan Chocolate Muffins
MIX DRY INGREDIENTS
Dry ingredients need to be whisked well before we add wet ones. We need to make sure that flour, baking soda, salt and cocoa powder are thoroughly combined. If there are any lumps in cocoa powder sieve it through into the flour.
We also add chocolate chips in this step, as we want to avoid overmixing while the wet ingredients are in.
CURDLING SOY MILK
After you mix soy milk with apple cider vinegar you will notice the milk will thicken. Without getting into all details of the curdling process, your milk will become similar to buttermilk, that’s common ingredient in non-vegan muffins.
Similar process I used to make this amazing Best Vegan Cottage Cheese.
MIX WET INGREDIENTS
What we want to obtain in this step is more or less homogenous mix of oil, coffee and sugar. You may, but don’t have to mix this liquid with your slightly curdled soy milk.
MIX WET WITH DRY INGREDIENTS
Pour wet ingredients into the dry ones mixing gently just until the dough becomes uniform. Do not overmix as your muffins might turn out gummy and tough. When you mix cake batter shortly you make sure your cake or muffins be light and fluffy.
How to store Vegan Chocolate Muffins?
Good news! Vegan Chocolate Muffins can be stored for couple of days in air tight container and they are still soft and moist. I made a big batch four days ago and miraculously still had 2 this morning. We ate them with our morning coffee and they still tasted great.
This chocolate muffins recipe was inspired by this chocolate cake recipe by my favorite vegan blogger Jadłonomia.