Vegan Chocolate Lava Muffins Recipe

Learn how to make the best homemade vegan chocolate lava muffins with this easy baking recipe. These decadent treats feature a fudgy exterior and molten chocolate center without eggs or dairy. Perfect for impressing guests or satisfying chocolate cravings with simple pantry ingredients!

Difficulty:

Intermediate

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

6 muffins

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">50g cocoa powder</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">240ml plant-based milk (soy, almond or oat)</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g vegan dark chocolate (70% cocoa), divided</li><li class="ingredients-single-item">2 tbsp ground flaxseed mixed with 5 tbsp water</li><li class="ingredients-single-item">Cocoa powder for dusting (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 322 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 6 g

🍞 Carbohydrates: 38 g

🍭 Sugar: 24 g

🍗 Protein: 4 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 165 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">6-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Microwave-safe bowl</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Line a 6-cup muffin tin with paper liners and lightly spray with oil. In a small bowl, prepare your flax egg by mixing ground flaxseed with water, then set aside for 5 minutes to thicken. This plant-based egg replacer will provide structure to our muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Chop 60g of the dark chocolate into small chunks and set aside. Break the remaining 40g into 6 equal pieces (about 6-7g each) for the lava centers and set aside separately.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined. The cocoa powder tends to clump, so be thorough with your whisking to ensure a smooth batter later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, combine the plant milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly—this creates a vegan buttermilk that will help activate the baking soda and create a tender crumb. Then add the vegetable oil, vanilla extract, and the prepared flax egg. Whisk until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix – a few small lumps are perfectly fine! Overmixing develops gluten, which can make your muffins tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the 60g of chopped chocolate pieces until evenly distributed throughout the batter. The chocolate will create pockets of melted goodness throughout each muffin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fill each muffin cup about halfway with batter. Place one of your reserved chocolate pieces in the center of each cup, then cover with additional batter until the cups are about ¾ full. This creates the molten "lava" center as the chocolate piece melts during baking but remains gooey.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 12-14 minutes. This is crucial: the muffins should be set around the edges but still slightly underdone in the center. They'll appear slightly domed with small cracks on top but will still be soft when lightly pressed. Don't overbake or you'll lose the molten center!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow to cool in the tin for exactly 5 minutes – this timing is key for the perfect lava consistency. The residual heat continues cooking the muffins slightly while setting the exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the muffins to a wire rack. For the best lava flow experience, serve while still warm (within 15 minutes of baking). If desired, dust lightly with cocoa powder just before serving. To reheat any leftover muffins, warm in the microwave for 15-20 seconds until the center becomes molten again. Enjoy the magical moment as your fork releases the river of chocolate from within!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Chocolate Lava Muffins?

These vegan lava muffins use all-purpose flour, cocoa powder, sugar, baking soda, salt, vegetable oil, plant-based milk, apple cider vinegar, vanilla extract, vegan dark chocolate, and ground flaxseed mixed with water as an egg replacer. Optional cocoa powder for dusting adds a finishing touch.

How to cook Vegan Chocolate Lava Muffins at home?

Learn how to cook Vegan Chocolate Lava Muffins by preparing your flax egg, mixing dry and wet ingredients separately, then combining them gently. Fold in chopped chocolate, fill muffin cups halfway, add a chocolate piece center, top with more batter, and bake for 12-14 minutes at 190°C. The key is not overbaking to maintain the gooey, molten center.

Can I make these chocolate lava muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Brands like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure work well as direct replacements. The texture might be slightly different, but the molten center effect will remain intact.

How do I know when molten centre muffins are properly baked?

Molten centre muffins are properly baked when the edges are set but the centre still appears slightly underdone (12-14 minutes). They should have small cracks on top and feel soft when lightly pressed. Remember, the residual heat continues cooking them after removal from the oven.

What's the best chocolate to use for the molten centres?

High-quality vegan dark chocolate with 70-85% cocoa content works best for molten centres. The higher cocoa percentage ensures it melts properly without becoming too liquid. Avoid chocolate chips as they contain stabilisers designed to maintain shape when heated, which prevents proper melting.

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