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Chocolate lovers won’t be able to resist these vegan chocolate chocolate chip muffins! Rich, decadent, and full of gooey melted vegan chocolate, they’re the best sweet treat or chocolatey breakfast.
Moist and Fudgy Vegan Double Chocolate Chip Muffins
We are self-proclaimed muffin fiends. They’re not only easy to make in a ton of fun flavors (apple muffins and zucchini muffins being two of our favorites!), but they’re also more socially acceptable to eat every day compared to vegan chocolate cake. We can’t get enough!
The fun really begins when two of our favorite things come together in these vegan chocolate chocolate chip muffins: soft and moist muffins and a ton of vegan chocolate! Made with double the amount of plant-based chocolate as classic chocolate chip muffins, it’s impossible to resist this sweet treat (especially if you’re a chocoholic).
With huge rounded tops and the most decadent and moist crumbs, these vegan double chocolate chip muffins look and taste just like the muffins at your favorite bakery. What’s better is how easy they are to make with simple baking staples like flour, sugar, cocoa, and dairy-free chocolate chips.
Bake up a batch for easy breakfasts, sweet treats, and after-school snacks. The extras stay fresh in the fridge or freezer, so you can always have a stash on hand when a chocolate craving hits.
Looking for more decadent chocolate treats? Try these soft chocolate chip cookies, chocolate peanut butter pretzel bars, chocolate avocado pudding, and vegan chocolate crinkle cookies!
The Ingredients and Substitutes
What Else Could I Add to This Chocolate Muffin Recipe?
- Chopped nuts or seeds: Replace up to ½ cup of the vegan chocolate chips with peanuts, pecans, walnuts, macadamia nuts, pistachios, or pumpkin seeds.
- Dried fruit: Replace up to ½ cup of the vegan chocolate chips with raisins, cranberries, or apricots.
- Coconut: Add 1 to 2 tablespoons of shredded coconut to the batter.
- Orange zest: Add up to 2 tablespoons of fresh orange zest for a lovely citrus flavor.
- Warm spices: 1 or 2 teaspoons of cinnamon, nutmeg, cardamom, or pumpkin pie spice will make the muffins extra cozy.
- Bananas: Replace the applesauce with mashed bananas for classic vegan banana chocolate muffins.
- Vegan white chocolate chips: Swap half of the vegan chocolate chips with dairy-free white chocolate chips for a fun black-and-white color contrast!
How to Make Chocolate Chocolate Chip Muffins
Step 1: Whisk the flour, sugar, cocoa powder, baking powder, and salt together in a large mixing bowl.
Step 2: Stir the plant milk and apple cider vinegar together in a separate medium bowl. Then, stir the oil and applesauce into the vegan milk-vinegar mixture.
Step 3: Add the wet ingredients to the bowl with the dry ingredients. Then, gently stir until the wet mixture is just incorporated with the dry ingredients.
Don’t overmix the muffin batter! Only fold the wet ingredients into the dry ingredients until you can’t see any more dry flour.
Step 4: Then, fold the vegan chocolate chips into the batter and spoon the batter into the muffin pan.
I like to use an ice cream scoop to transfer the batter from the bowl into the tin. You can also use a ⅔ measuring cup.
Step 5: Sprinkle a few extra vegan chocolate chips on top of each muffin.
Step 6: Then, bake the muffins until a toothpick inserted in the center comes out clean. Set them aside to cool, then enjoy.
FAQs
Sure! You can bake the vegan chocolate muffins in a mini muffin tin, a jumbo muffin tin, or a loaf pan instead. Adjust the bake time as needed; mini muffins should be baked for around 12 to 15 minutes, jumbo muffins for 30 to 35 minutes, and vegan chocolate bread for 40 to 50 minutes. Always use a toothpick to check for doneness.
Yes, you can use all-purpose gluten-free flour instead of regular flour to make gluten-free chocolate muffins. We like using King Arthur’s or Bob’s Red Mill flour.
Pro Recipe Tips
- Measure the flour with the spoon method: Spoon the flour into the measuring cup, then scrape off the excess on top with the back of a knife. This is a great way to ensure you don’t add too much flour to the muffins.
- Fill them to the top: These muffins are rich and decadent, so you’ll want to fill the muffin tins to the brim with batter for the most elegant rounded tops.
- If you don’t have muffin liners: Bake the muffins in a lightly greased naked muffin tin instead.
- To make them look irresistible: Top the unbaked muffins with extra vegan chocolate chips, chocolate chunks, or chopped nuts before they go in the oven.
Storage Instructions
After cooling to room temperature, transfer the muffins to an airtight container and store them at room temperature for 2 to 3 days or in the fridge for up to 5 days.
Vegan double chocolate muffins also freeze well for 2 to 3 months. Wrap the individual muffins in a layer of plastic wrap, then add them to an airtight container or freezer bag before freezing.
Let the muffins thaw at room temperature before quickly warming them in a toaster oven or microwave or enjoying them as-is.
Chocolate Chocolate Chip Muffins
Equipment
Ingredients
- 2 cups of all-purpose flour
- ⅓ cup of sugar
- ½ cup of unsweetened cocoa powder
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 ½ cups of plant-based milk
- 1 tablespoon of apple cider vinegar
- ½ cup of neutral oil
- ½ cup of unsweetened applesauce
- 1 cup of dairy-free semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Prepare 12 muffin cups with liners.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well.
- In a medium bowl, mix the vegan milk and apple cider vinegar until it thickens. Mix in the oil and apple sauce and then add it to the bowl with the flour mixture. Do not overmix.
- Fold in the dairy-free chocolate chips.
- Spoon batter into muffin pan filling to the top.
- Bake for 20 to 25 minutes or until a tester inserted into the middle comes out clean.
- Remove from the oven and place the tray on a cooling rack.
- Enjoy warm or at room temperature.
Notes
- Measure the flour with the spoon method: Spoon the flour into the measuring cup, then scrape off the excess on top with the back of a knife. This is a great way to ensure you don’t add too much flour to the muffins.
- Fill them to the top: These muffins are rich and decadent, so you’ll want to fill the muffin tins to the brim with batter for the most elegant rounded tops.
- If you don’t have muffin liners: Bake the muffins in a lightly greased naked muffin tin instead.
- To make them look irresistible: Top the unbaked muffins with extra vegan chocolate chips, chocolate chunks, or chopped nuts before they go in the oven.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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The best, most decadent v chocolate muffins! Love these.