Vegan Double Chocolate Muffins
These easy Vegan Double Chocolate Muffins are rich, moist, and loaded with decadent chocolate flavor. Made with simple ingredients like olive oil, cocoa powder, and flour, they’re perfect for breakfast, snacks, or dessert and contain no dairy or eggs.
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Servings: 12 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 Olive Oil or avocado 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
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.
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.
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