I’m not kidding when I say these Vegan Chocolate Muffins are freakishly fudgy, insanely moist, and studded with melty chips so you’ll be planning a second batch before the first is gone.

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I’m obsessed with these Vegan Chocolate Muffins because they taste like actual bakery treats without fuss. I love how unsweetened cocoa powder makes the crumb deep and chocolatey, and I swear the batter stays tender thanks to unsweetened non dairy milk.

I call them Muffins chocolate chip but better, melty pockets of dairy-free chips in every bite. I eat them straight from the tin, warm and messy, with crumbs on my shirt and zero regrets.

I like them dense but soft, not cakey, with a glossy chocolate top that makes me grin. I have no shame.

Ingredients

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Flour gives structure; it’s the muffin’s soft backbone.
Plus cocoa packs chocolate punch and pleasant bitter edge.
It sweetens and browns; coconut sugar adds caramel.
It helps them rise and stay fluffy.
Baking soda reacts with vinegar for lift and tender crumb.
Salt sharpens chocolate and balances sweetness.
It keeps them moist and allergy friendly.
Basically, vinegar tang turns milk into buttermilk, makes tender crumb.
It keeps muffins moist and tender, helps them stay fresh.
It adds warmth and that homemade smell you crave.
They give pockets of melty chocolate and chewy bites.
Coffee boosts chocolate depth; it’s optional but worth it.

Ingredient Quantities

1 cup (125 g) all purpose flour

1/3 cup (40 g) unsweetened cocoa powder

1/2 cup (100 g) granulated sugar (or coconut sugar if you like)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (120 ml) unsweetened non dairy milk (soy, oat, almond, etc)

1 tsp apple cider vinegar (to make the milk a bit tangy)

1/3 cup (80 ml) neutral oil (vegetable, canola or melted coconut oil)

1 tsp vanilla extract

1/2 cup (90–100 g) dairy free chocolate chips (plus a few extra for tops)

1–2 tbsp brewed strong coffee or hot water (optional, boosts chocolate flavor)

How to Make this

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1. Preheat oven to 375 F (190 C) and line a muffin tin with 4 or 5 liners or grease the cups lightly; this recipe makes 4 to 5 muffins.

2. In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1/3 cup (40 g) unsweetened cocoa powder, 1/2 cup (100 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. If your cocoa is lumpy sift it first so the batter is smooth.

3. In a separate bowl mix the wet ingredients: 1/2 cup (120 ml) unsweetened non dairy milk plus 1 tsp apple cider vinegar (let sit 1 minute so it gets a little tangy), 1/3 cup (80 ml) neutral oil, 1 tsp vanilla extract and 1 to 2 tbsp brewed strong coffee or hot water if using. The coffee is optional but it really makes the chocolate pop.

4. Pour the wet into the dry and stir gently with a spatula until mostly combined; a few small lumps are okay. Do not overmix or you will get dense muffins.

5. Fold in 1/2 cup (90 to 100 g) dairy free chocolate chips, saving a few to press on top of the batter for pretty muffin tops.

6. If the batter seems very thick add a tablespoon of non dairy milk at a time until it drops from the spoon in a thick ribbon. It should be scoopable but not runny.

7. Divide batter evenly among the prepared muffin cups, filling each about 3/4 full. Press the reserved chocolate chips into the tops.

8. Bake in the preheated oven for 16 to 22 minutes, rotating the tin halfway through if your oven is uneven. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

9. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool more. They continue to set as they cool so don’t panic if they look a bit soft right out of the oven.

10. Eat warm or store cooled muffins in an airtight container up to 2 days at room temp or freeze for longer. Tip: for bakery style domed tops, fill cups slightly higher and bake at the higher end of the time; for extra fudgy crumbs fold in a spoonful of melted dairy free chocolate into the batter.

Equipment Needed

1. Oven and muffin tin (4 or 5 cup) — preheat to 375 F and use the tin for baking
2. Muffin liners or cooking spray to grease the cups
3. Medium mixing bowl for dry ingredients
4. Small bowl for wet ingredients
5. Whisk for dry ingredients and to mix wet stuff (or a fork if you dont have one)
6. Rubber spatula for folding and scraping the batter
7. Measuring cups and spoons for accurate amounts
8. Fine mesh sifter or sieve for lumpy cocoa (optional but helpful)
9. Cooling rack and a toothpick to check doneness

FAQ

Q: Can I use whole wheat flour instead of all purpose flour?

A: Yes, but the muffins will be denser and a bit nuttier. Replace up to half the flour with whole wheat for better texture, or use all whole wheat pastry flour for lighter results.

Q: Do I have to use apple cider vinegar?

A: You can skip it, but the vinegar makes the non dairy milk slightly tangy so it reacts with the baking soda and helps the muffins rise. If you leave it out, add 1 extra teaspoon of baking powder to help lift.

Q: Can I swap the oil for applesauce or mashed banana?

A: Yes, you can replace half the oil with applesauce or mashed banana to cut fat. Texture will be moister and a bit cakier, and banana will add flavor that might change the chocolate punch.

Q: How do I store and reheat the muffins?

A: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat from frozen in a 350 F oven for 10 to 15 minutes, or microwave a single muffin for 20 to 30 seconds.

Q: My muffins sank in the middle, what went wrong?

A: Common causes are overmixing the batter, opening the oven door too early, or incorrect oven temperature. Mix just until dry ingredients are moistened, and bake without poking at them for the first 15 minutes.

Q: Can I use regular chocolate chips instead of dairy free ones?

A: If you are not vegan, yes, regular chocolate chips work fine. If you need them vegan, check labels because some chips have milk solids. You can also chop a dark chocolate bar for bigger pockets of melty chocolate.

Vegan Double Chocolate Muffins Recipe Substitutions and Variations

All purpose flour: Use 1 cup whole wheat pastry flour for a nuttier flavor, or 1 cup 1:1 gluten free flour blend (make sure it contains xanthan gum) for gluten free muffins.
Granulated sugar: Swap 1:1 with coconut sugar or brown sugar for deeper, almost caramel notes; for less sweetness use 3/8 cup (a bit less) of any of those.
Non dairy milk: Use soy or oat milk for the creamiest texture, or plain unsweetened almond milk if you want a lighter taste; if using thicker plant milks cut oil by 1 tablespoon.
Neutral oil: Replace with melted coconut oil (same amount) for subtle coconut flavor, or use applesauce 1:1 for lower fat but expect slightly denser muffins.

Pro Tips

1) Sift the cocoa into the dry mix if it looks clumpy, it saves you gritty bites and makes the batter smoother. Also weigh flour if you can, cups lie.

2) Let the milk and vinegar hang out a minute so it curdles a bit, that little tang gives lift and keeps the crumb light. Use room temperature oil and milk, cold stuff can make the batter weird.

3) Don’t overmix. Stir until mostly combined, a few lumps are fine. Overworking it = tough muffins. If the batter seems too thick add one tablespoon of non dairy milk at a time until it falls off the spoon in a thick ribbon.

4) For big bakery style domes fill the cups a bit higher and bake toward the longer time range, rotate the pan halfway if your oven has hot spots. Press a few extra chocolate chips on top right before baking for pretty tops and extra melty pockets.

Vegan Double Chocolate Muffins Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m not kidding when I say these Vegan Chocolate Muffins are freakishly fudgy, insanely moist, and studded with melty chips so you’ll be planning a second batch before the first is gone.

Servings

servings

Calories

261

kcal

Equipment: 1. Oven and muffin tin (4 or 5 cup) — preheat to 375 F and use the tin for baking
2. Muffin liners or cooking spray to grease the cups
3. Medium mixing bowl for dry ingredients
4. Small bowl for wet ingredients
5. Whisk for dry ingredients and to mix wet stuff (or a fork if you dont have one)
6. Rubber spatula for folding and scraping the batter
7. Measuring cups and spoons for accurate amounts
8. Fine mesh sifter or sieve for lumpy cocoa (optional but helpful)
9. Cooling rack and a toothpick to check doneness

Ingredients

1 cup (125 g) all purpose flour
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (100 g) granulated sugar (or coconut sugar if you like)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (120 ml) unsweetened non dairy milk (soy, oat, almond, etc)
1 tsp apple cider vinegar (to make the milk a bit tangy)
1/3 cup (80 ml) neutral oil (vegetable, canola or melted coconut oil)
1 tsp vanilla extract
1/2 cup (90–100 g) dairy free chocolate chips (plus a few extra for tops)
1–2 tbsp brewed strong coffee or hot water (optional, boosts chocolate flavor)

Directions

Preheat oven to 375 F (190 C) and line a muffin tin with 4 or 5 liners or grease the cups lightly; this recipe makes 4 to 5 muffins.
In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1/3 cup (40 g) unsweetened cocoa powder, 1/2 cup (100 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. If your cocoa is lumpy sift it first so the batter is smooth.
In a separate bowl mix the wet ingredients: 1/2 cup (120 ml) unsweetened non dairy milk plus 1 tsp apple cider vinegar (let sit 1 minute so it gets a little tangy), 1/3 cup (80 ml) neutral oil, 1 tsp vanilla extract and 1 to 2 tbsp brewed strong coffee or hot water if using. The coffee is optional but it really makes the chocolate pop.
Pour the wet into the dry and stir gently with a spatula until mostly combined; a few small lumps are okay. Do not overmix or you will get dense muffins.
Fold in 1/2 cup (90 to 100 g) dairy free chocolate chips, saving a few to press on top of the batter for pretty muffin tops.
If the batter seems very thick add a tablespoon of non dairy milk at a time until it drops from the spoon in a thick ribbon. It should be scoopable but not runny.
Divide batter evenly among the prepared muffin cups, filling each about 3/4 full. Press the reserved chocolate chips into the tops.
Bake in the preheated oven for 16 to 22 minutes, rotating the tin halfway through if your oven is uneven. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool more. They continue to set as they cool so don’t panic if they look a bit soft right out of the oven.
Eat warm or store cooled muffins in an airtight container up to 2 days at room temp or freeze for longer. Tip: for bakery style domed tops, fill cups slightly higher and bake at the higher end of the time; for extra fudgy crumbs fold in a spoonful of melted dairy free chocolate into the batter.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.