Vegan Double Chocolate Muffins
Vegan Double Chocolate Muffins
These Vegan Double Chocolate Muffins are ultra-moist, rich, and loaded with deep chocolate flavor. With a soft, bakery-style texture and a gooey chocolate center, they’re the perfect plant-based dessert or sweet breakfast treat.
If you’re searching for the best vegan chocolate muffin recipe, this one delivers bold cocoa flavor, simple ingredients, and no dairy or eggs required.
🥣 Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or any plant milk)
- ⅓ cup neutral oil (avocado or vegetable oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips
Optional: extra melted chocolate for topping
🍳 How to Make Vegan Double Chocolate Muffins
1️⃣ Preheat
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk flour, cocoa powder, sugar, baking soda, and salt.
3️⃣ Mix Wet Ingredients
In a separate bowl, combine almond milk, oil, vinegar, and vanilla.
4️⃣ Combine
Pour wet ingredients into dry and mix until just combined. Fold in chocolate chips.
5️⃣ Bake
Divide batter evenly into muffin cups. Bake 18–22 minutes until a toothpick comes out with moist crumbs.
6️⃣ Optional Chocolate Topping
Spread melted dairy-free chocolate on top for extra richness.
✨ Tips for Bakery-Style Muffins
- Do not overmix batter
- Fill muffin liners ¾ full
- Let muffins cool before adding chocolate topping
- Use dark cocoa powder for deeper flavor
🧊 Storage
- Store at room temperature up to 3 days
- Refrigerate up to 1 week
- Freeze up to 2 months
Vegan Double Chocolate Muffins , vegan double chocolate muffins, dairy-free chocolate muffins, eggless chocolate muffin recipe, moist vegan muffins, plant-based chocolate dessert
