COCOA POWDER

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.

1. Curdle soy milk, so that it becomes similar to buttermilk.
2. Help baking soda to form bubbles and raise the cake.

Soft and delicate, double chocolatey Vegan Chocolate Muffins .

Vegan Chocolate Muffins

Recipe by VegnFitCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Baking time

20

minutes

Total time

25

minutes

Very rich and chocolatey vegan muffins that are super soft and moist. Addition of chocolate chips will make all chocoholics very happy!

Ingredients

• DRY INGREDIENTS

• 3 cups all purpose flour

• 2/3 cup cocoa powder

• 2 tsp baking soda

• 1 tsp salt

• WET INGREDIENTS

• 1.5 cups soy milk (you can use soy vanilla for extra vanilla punch)

• 0.5 cup coffee

• 1 cup brown sugar

• 2 tbsp apple cider vinegar

• 2/3 cup oil (neutral like sunflower, grape, or colza oil)

• ADDITIONS

• 5 tbsp dark chocolate chips

Directions

• Add apple cider vinegar to milk and set aside for 10 minutes.
• Add all dry ingredients to a bowl and whisk well.
• Add chocolate chips and stir them in, so they are distributed evenly in the flour. Leave 1 tbsp chocolate chips to sprinkle on top of muffins.
• In a bowl or blender container mix brown sugar, coffee and oil – make sure they are al combined well. I used smoothie blender to do that. You can also use hand blender.
• Pour wet ingredients into dry ones and mix just enough for the batter to come together. DO NOT OVERMIX.
• Line muffin baking tray with muffin (cupcake) liners or grease the tray if not using liners. I use silicone muffin forms, that do not need lining nor greasing.
• Use spoon or ice cream scoop to fill muffin forms, don’t put more batter than half of the tray height. Those muffins raise considerably.
• Decorate top of your vegan chocolate muffins with additional chocolate chips or your favorite nuts.
• Bake in  180°C / 350°F for 20 minutes. Check with a toothpick if the muffins are baked enough. There should be no dough on the toothpick as you take it out.

Notes

• I recommend using silicone muffin forms that do not require greasing or lining with baking paper. They are not only useful, but super cute. Just look at those neon colors. You can use them to bake, store and serve your muffins.
• More details about making Vegan Chocolate Muffins below.

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:

Vegan Chocolate Chips Banana Bars

Banana & Oat Cookies with Chocolate Chips

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.

Let me know how did you like Vegan Chocolate Muffins Recipe! Please share the recipe on Pinterest and Yummly!

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