These Vegan Double Chocolate Muffins are rich, moist, and loaded with decadent chocolate flavor. Made with simple ingredients, they bake in under 25 minutes and are the perfect sweet treat!

Chocolate for breakfast? Yes, please!
These are easy to make, perfect for a snack or an indulgent breakfast, and come together quickly using mostly staple ingredients.
They’re rich, chocolatey, and super soft and moist.
I bet these chocolate vegan muffins will quickly become a household staple!
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Ingredients
These vegan double chocolate chip muffins come together with just a few basic ingredients, including all-purpose flour, cocoa powder, and plant-based milk.
They’re quick and easy to make, and you probably already have most of the ingredients on hand!
All Purpose Flour: This creates the fluffiest muffins.
Cocoa Powder: Use unsweetened natural cocoa powder, not Dutch-processed, and make sure to sift it. This helps break up any cocoa clumps so you won’t end up biting into a bitter pocket of cocoa!
Baking Powder and Baking Soda: You don't need flax eggs or egg replacers for this muffin recipe— the leavening agents do all the lifting, while the yogurt keeps the muffins super moist.
Plant-Based Milk: Any plant-based milk will work. Soy is great but almond or oat work just as well.
Yogurt: Adding yogurt to chocolate muffins adds moisture.
Oil: I use avocado oil or olive oil— this keeps muffins moist for longer, compared to using butter.
Vanilla: I use vanilla paste but extract works perfectly!
Kosher Salt: Always salt your baked goods.
Vegan Chocolate Chips: You can use any vegan chocolate chips you enjoy. I love Enjoy Life.
See recipe card for quantities.
Helpful Equipment
This vegan chocolate muffin recipe requires just a few standard baking tools!
Muffin pan: a standard 12 cup muffin pan is perfect.
Muffin liners: I prefer to use these parchment paper muffin liners. If you don't have them, grease the muffin tin.
Ice cream scoop: I use an ice cream scoop to divide the muffin batter into the muffin tin. It’s quicker, less messy, and helps ensure the batter is evenly portioned.
Sifter: I use a mesh strainer to sift the cocoa powder.
How to Make This Recipe
These dairy-free and egg-free chocolate muffins stay moist and delicious for days thanks to ingredients like vegan yogurt, oil, and plant-based milk.
Prep them in advance and enjoy these muffins all week long!
The full written recipe can be found in the recipe card below.
Step 1: Begin by sifting the all-purpose flour and cocoa powder into a large mixing bowl. Then, add the baking powder, baking soda, and salt. Set aside.
Step 2: Combine the plant-based milk, brown sugar, vegan yogurt, oil and vanilla in a separate bowl and whisk until well combined.
Step 3: Pour the wet mixture into the dry and stir until just combined.
Step 4: Fold the chocolate chips into the batter gently.
Step 5: Divide the batter into the muffin tin using an ice cream scoop or spoon, filling each cup close to the top. If you’d like, sprinkle a few extra chocolate chips on top of the muffins.
Step 6: Bake for 22-25 minutes @ 350°F.
Allow them to cool in the muffin tin for 15 minutes and then transfer them to a wire cooling rack to continue to cool.
Note: Measure your flour correctly by fluffing it, spooning it into a measuring cup, and leveling with a knife. Scooping directly can pack in too much flour, making the muffins dense and dry.
Substitutions & Variations
Vegan Yogurt: It can be replaced 1:1 with applesauce or mashed bananas. The banana will add flavor, keep that in mind.
Avocado Oil: Any oil will work, such as vegetable oil, grapeseed oil, or olive oil.
Brown Sugar: You can use coconut sugar or granulated sugar in replace of the brown sugar in the same amount but brown sugar makes for the best flavor.
Plant-Based Milk: Any non-dairy milk will work, such as soy, oat or almond.
Add-ins: Walnuts would be delicious!
This recipe has only been tested with the substitutions and variations listed above, so if you try any changes, I'd love to hear how it turned out in the comments!
Tips & Tricks
Make sure to measure your flour correctly using the spoon-and-level method: fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife. Scooping directly from the container can pack in too much flour, resulting in dry, dense muffins.
Sift the cocoa powder! Nothing worse than biting into a pocket of dry and bitter cocoa powder.
Use fresh baking soda and baking powder to ensure your muffins rise properly. If they’re over 3 months old, it’s time to replace them.
Avoid overmixing the batter—stir just until combined to prevent dense, rubbery muffins.
When adding ingredients like chocolate chips or walnuts, fold the batter until it’s nearly mixed, leaving a few flour pockets, then gently incorporate the add-ins.
Don’t underbake! Press the top of a muffin gently—if it springs back, it’s done. If it leaves a dent, give it a few more minutes. Or insert a toothpick and it should come out clean with a few moist crumbs. Check in a few spots, as melted chocolate might make them seem undercooked, but they’re ready.
Storage
Room temperature: These chocolate muffins can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days in the fridge. You can eat them chilled but they taste best when warmed up.
Freezer: These muffins are freezer-friendly! Just let them cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw at room temperature before enjoying or pop them in the microwave!
Frequently Asked Questions
Yes, you can substitute the non-dairy yogurt with applesauce or mashed banana.
Yes, sifting the cocoa powder helps break up any clumps and ensures a smoother, more even texture in the batter.
You’ll know the muffins are fully baked when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also bounce back when gently pressed.
Your muffins may have turned out dense due to overmixing the batter or using too much flour, so be sure to mix gently and measure your flour correctly.
More Sweet Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Double Chocolate Muffins
Ingredients
- 2 cups All-Purpose Flour see notes
- ½ cup Unsweetened Natural Cocoa Powder
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 cup Plant-Based Milk
- 1 cup Brown Sugar
- ½ cup Unsweetened Vegan Yogurt room temperature
- ½ cup Avocado Oil or olive oil
- 1 teaspoon Vanilla Extract
- 1 cup Vegan Chocolate Chips
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Begin by sifting the all-purpose flour and cocoa powder into a large mixing bowl. Then, add the baking powder, baking soda, and salt. Set aside.
- Combine the plant-based milk, brown sugar, vegan yogurt, oil and vanilla in a separate bowl and whisk until well combined.
- Pour the wet mixture into the dry and stir to combine. When the batter is almost done, fold in the chocolate chips. Be careful not to overmix, a few small lumps are fine as long as they're not dry flour clumps.
- Divide the batter into the muffin tin using an ice cream scoop or spoon, filling each cup close to the top. If you’d like, sprinkle a few extra chocolate chips on top of the muffins.
- Bake for 22-25 minutes. To know if the muffins are done, press the top of a muffin gently—if it springs back, it’s done. If it leaves a dent, give it a few more minutes. Or insert a toothpick and it should come out clean with a few moist crumbs. Check in a few spots, as melted chocolate might make them seem undercooked, but they’re ready.
- Allow them to cool in the muffin tin for 15 minutes and then transfer them to a wire cooling rack to continue to cool. Enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
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