Vegan Double Chocolate Muffins

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5 from 1 vote

Vegan Double Chocolate Muffins

1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack.
My Notes:
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Meal Type: Breakfast, Dessert
Keyword: vegan double chocolate muffins
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Chocolate
Servings: 12 medium muffins
Calories: 260kcal
Ingredients
  • 1 1/4 cup(s) all-purpose flour
  • 3/4 cup(s) white sugar
  • 1/2 cup(s) cocoa powder
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) instant espresso powder (optional, see notes)
  • 1/2 teaspoon(s) salt
  • 1 cup(s) plant-based milk (such as soy or almond)
  • 1/2 cup(s) light oil (such as canola or vegetable)
  • 1 tablespoon(s) apple cider vinegar
  • 1 cup(s) 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.
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.
  • Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 99mg | Potassium: 139mg | Fiber: 3g | Sugar: 20g | Calcium: 55mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan