Moist, extra chocolatey, and easy to make, this recipe for Vegan Double Chocolate Muffins will have you craving more! Loaded with chocolate chips in each bite they will be gone in no time!
When you have a chocolate craving, but still want to be somewhat healthy this recipe is for you! It's double the chocolatey goodness using both cocoa powder and chocolate chips, but about 30% lower in sugar than most chocolate muffin recipes.
Not to mention, these vegan double chocolate muffins only take about 30 minutes to make from start to finish. And the super easy batter bakes up so moist and delicious you may not even want to share.
But if you do decide share they make the perfect snack, breakfast, or sweet treat!
- All-purpose Flour- I have not tried gluten-free flour.
- Cocoa Powder- You can also use cacao powder.
- Baking Powder
- Baking Soda
- Salt- I used sea salt.
- Cane Sugar- Granulated sugar also works.
- Neutral Oil- Any neutral oil like canola, vegetable, or grapeseed will work.
- Unsweetened Almond Milk- You can use any unsweetened plant milk.
- Apple Cider Vinegar
- Vanilla Extract
- Dairy-free Chocolate Chips or Chunks
How To Make Vegan Double Chocolate Muffins
This muffin recipe takes just 30 minutes and a few simple ingredients to make.
To start, you need to preheat your oven to 375°F and get a 12 cup muffin pan prepped and ready to go.
Then you sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Now, add the sugar and whisk all the dry ingredients together. Next, you combine the oil, almond milk, apple cider vinegar, and vanilla in a separate bowl. Then add the liquid ingredients to the flour mixture and stir just until combined being careful not to overmix the batter.
Finally, pour the prepared muffin batter into the lined muffin pan and bake for 22-23 minutes at 375°F. When the double chocolate muffins are done a toothpick will come out clean.
Tips For Success
- Weigh Dry Ingredients: For the best results, weigh your dry ingredients. Digital scales are affordable and help to making baking consistent. If you don't have a digital scale it's not the end of the world, but having one will most definitely up your baking game. Because not everyone packs flour into a cup in the same manner, which means that my cup of flour is likely not equal in weight to your cup of flour unless we use a scale. But not to worry, if you don't have a scale, this video will help to give you some pointers on how to properly measure flour.
- Properly Preheat: Make sure your oven has been at 375°F for about 5 to 10 minutes before you pop the muffins into the oven. Most of us put items right into the oven the moment we hear the beep letting us know that it has reached the set temperature, but that is not necessarily the best practice in baking. The truth is that in those first few moments the oven could be a few degrees higher or even drop a few degrees too quick the moment we open the door, so it's better to give the oven a few extra minutes to balance out.
- Rising Agents: Make sure to measure and the follow the recipe exactly as written when it comes to the baking soda, baking powder, and apple cider vinegar. It is these ingredients in the proper amounts and their chemical reactions that are the key to the success of the muffins.
- Don't Overmix: Be careful not to overmix the muffin batter and handle it gently. Overmixing will result in dense muffins. The finished batter will be lumpy, but you want the flour to be fully incorporated.
How To Store Muffins
Cover and store leftover muffins at room temperature for about 5 days. You can also store them in the freezer in an airtight container for up to 3 months. Let the muffins thaw out on the counter when you remove them from the freezer.
For variation, you could easily add nuts to the recipe. Another option would be to replace the chocolate chips with peanut butter chips for a peanut butter chocolate experience. Coffee could also be used in place of the almond milk to create a mocha flavored muffin. As long as you keep the ratios about the same, the recipe is fairly flexible.
These Vegan Double Chocolate Muffins are amazing because they are...
- Delicious and double the chocolate yumminess
- Moist in texture and the perfect treat
- Quick and easy make
I hope you love this recipe! I keep these muffins around all the time as a somewhat healthy way to fulfill my chocolate cravings!
More Vegan Baking Ideas
- Vegan Cranberry Orange Oatmeal Cake with Almonds
- The Best Vegan Chocolate Chip Cookie Recipe
- Apple Cinnamon Bread
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Easy Vegan Double Chocolate Muffins
- 1 ⅔ cups all-purpose flour (208 grams)
- ⅔ cup cocoa powder (61 grams)
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup cane sugar (200 grams)
- ½ cup neutral oil (canola oil, grapeseed oil, vegetable oil, etc)
- 1 cup + 2 tablespoon unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 cup dairy-free chocolate chips or chunks
- Preheat the oven to 375°F. Then prepare a 12 cup muffin pan with liners or by greasing the pan and dusting with flour. My recommendation is to use a nonstick muffin pan and liners.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Then add the sugar and whisk the dry ingredients together.
- In a separate bowl, mix together the oil, almond milk, apple cider vinegar, and vanilla.
- Then add the liquid ingredients to the flour mixture and stir just until moistened. Be careful not to overmix the batter. You don't want large clumps of raw flour, but the batter will be slightly lumpy. Now, gently fold in the chocolate chips.
- Pour the batter into the prepared muffin pan making sure to distribute it evenly and bake for 20 to 22 minutes at 375°F. Check at 20 minutes. When the muffins are done a toothpick or cake tester will come out clean.
- Allow the muffins to cool in the pan for about 5 minutes before moving them to a cooling rack to finish cooling.
- The muffins will keep covered at room temperature for about 5 days or stored in an airtight container in the freezer for up to 3 months.