Vegan Chocolate Muffins
Rich, moist vegan chocolate muffins made without eggs or dairy — ideal for breakfast or a chocolatey snack.
Equipment
- 12-cup muffin pan
- Mixing Bowl
- Electric mixer (optional)
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup plant-based milk (such as soy or almond)
- ⅓ cup neutral-flavored oil
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Pre-heat oven to 400 °F (≈ 200 °C). Line a 12-cup muffin pan with paper liners or lightly grease.
- In a large bowl whisk together the flour, cocoa powder, sugar, baking powder and salt.
- Add the plant-based milk, oil and vanilla extract to the dry ingredients and stir until just combined — avoid over-mixing.
- Fold in the vegan chocolate chips gently.
- Divide batter evenly among the muffin cups. Bake for about 20-26 minutes, until a toothpick inserted in the centre comes out mostly clean (some melted chocolate pieces are okay).
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
These vegan chocolate muffins store well in an airtight container at room temperature for a few days and can be frozen for longer storage. For best texture, don’t overmix the batter. (Adapted from various vegan muffin sources.)