Chocolate Chocolate Chip Muffins

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 273kcal

Author: Toni Okamoto

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