Vegan Chocolate Muffins Recipe
Rich, fudgy chocolate muffins with a moist crumb and intense cocoa flavor that satisfies every chocolate craving without a trace of animal products.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 tbsp ground flaxseed</li> <li class="ingredients-single-item">6 tbsp water</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">60g unsweetened cocoa powder</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp baking powder</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">75g light brown sugar</li> <li class="ingredients-single-item">80ml vegetable oil</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">240ml plant milk (oat, almond, or soy)</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">150g dairy-free chocolate chips, plus extra for topping</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Ice cream scoop or large cookie scoop</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes to create a flax egg – this will bind your muffins together in place of regular eggs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a measuring cup, combine the plant milk with apple cider vinegar and let stand for 5 minutes. This creates a vegan buttermilk that will react with the baking soda to help your muffins rise and achieve a tender crumb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. Sifting the cocoa powder will help prevent lumps and ensure a smooth batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, vanilla extract, thickened flax mixture, and the plant milk mixture until smooth. The brown sugar adds moisture and a deeper flavor to complement the chocolate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula just until combined – you should still see a few streaks of flour. Overmixing activates the gluten in the flour and can make your muffins tough, so be gentle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in the chocolate chips, reserving a small handful for topping. The chocolate chips will melt slightly during baking, creating pockets of intense chocolate flavor throughout your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Use an ice cream scoop to divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin. This not only looks attractive but signals to everyone that these are chocolate muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). For the perfect dome top, start with a higher temperature of 200°C (400°F) for 5 minutes, then reduce to 180°C (350°F) for the remaining time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. The muffins will continue to set as they cool, so resist the temptation to eat them straight from the oven (though I know it's difficult!). </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh, warm in the microwave for 15-20 seconds for that just-baked experience. Enjoy your delicious vegan chocolate muffins! </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use a gluten-free flour blend for chocolate muffins?
Yes! A 1:1 gluten-free flour blend works well in these chocolate muffins. For best results, choose a blend containing xanthan gum to help with binding. The texture may be slightly different but still delicious, as mentioned in the reviews where someone successfully made them gluten-free.
Why do my chocolate muffins sink in the middle after baking?
Sinking muffins usually result from underbaking, opening the oven door too early, or overmixing the batter. Ensure your oven is properly preheated, mix until just combined (a few flour streaks are fine), and check that your baking powder and soda are fresh for proper rise.
What's the secret to making moist chocolate muffins without eggs or dairy?
The secret lies in the combination of flax eggs (for binding), vegetable oil (for richness), brown sugar (for moisture), and the reaction between apple cider vinegar and plant milk (creating buttermilk). Don't overmix or overbake, as both can dry out your muffins.
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