Vegan double chocolate muffins - these indulgent jumbo muffins are one for serious chocolate lovers!
They are soft and fluffy with a rich chocolate flavour and plenty of chocolate chips. Easy to make and perfect for snacks and lunchboxes.
These vegan chocolate chip muffins are light, fluffy, moist, moreish, ultra chocolatey and perfect for snacking on!
They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from some non-dairy yogurt.
They are great as a mid morning or afternoon snack and they freeze well too so you can always have some on hand for lunchboxes.
What Do I Need To Make Vegan Double Chocolate Muffins?:
Yogurt: The yogurt helps to keep the muffins nice and moist, with a light, fluffy texture. I use a soy yogurt but any kind will work; ideally it should be unflavoured and unsweetened however (vanilla is fine though).
Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.
Sugar: I prefer to use light brown soft but caster or granulated sugar is fine too.
Oil: Any neutral flavoured oil will work, I use olive or sunflower.
Plain flour: Plain (all-purpose) flour is best. I haven't tested these gluten-free.
Cocoa powder: Use a dutch processed cocoa powder (just regular cocoa powder to those of you in the UK).
Baking powder and soda: Using both baking powder and bicarbonate of soda (baking soda) will give you the best rise and texture. Don't swap one for the other, you will not get the same result.
Vinegar: This reacts with the bicarbonate of soda to help the muffins rise and give them a light texture. I use either apple cider vinegar or white wine vinegar. You can also use lemon juice instead.
Vanilla extract: Extract is better than essence and you can also use vanilla bean paste.
Chocolate chips: I use dark chocolate chips. Check that they are vegan friendly as not all of them are. Mini chocolate chips would be even better or you could also use roughly chopped dark chocolate instead.
How To Make Vegan Double Chocolate Muffins:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in a large bowl.
In a separate jug whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract until smooth.
Pour the wet ingredints into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine.
Gently fold in the chocolate chips.
Divide the batter between 8 muffin cases, filling them right to the top.
Bake at an initial high heat for five minutes then turn the oven down and bake for a further 18 minutes until a skewer inserted into the centre comes out clean.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.
For nice tall, bakery-style muffins, fill the cases all the way to the top. This recipe makes eight rather than twelve muffins as we are making them a little bit bigger. You can make ten slightly smaller ones if you prefer though.
An initial blast in the oven at a high heat helps to create a nice domed top; we then turn to oven down to ensure that they cook properly in the middle.
To make sure that the cases don't stick, use good quality ones and allow the muffins to cool completely before eating them, they are more likey to stick when they are warm. You can also spray the muffin cases with baking spray or oil, or bake the muffins straight in a well greased non-stick muffin pan.
The muffins will keep for a couple of days in an airtight container at room temperature.
Can I Freeze Them?:
Yes these muffins freeze well in a ziplock bag. Allow to defrost at room temperature to serve.
Add in a couple of tablespoons of finely grated orange zest or swap the vanilla extract for orange for a citrussy twist.
Swap some or all of the chocolate chips for chopped nuts and/or dried fruit.
Swap some of the chocolate chips for frozen raspberries.
More Vegan Muffin And Mini Cake Recipes:
- Vegan chocolate chip muffins
- Vegan blueberry muffins
- Vegan pumpkin muffins
- Vegan madeleines
- Vegan lamingtons
- Vegan red velvet cupcakes
- Vegan jaffa cakes
- Vegan chocolate cupcakes for 2
- Banana nut muffins
- Vegan chocolate cupcakes (Halloween style)
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Double Chocolate Muffins
- 225 g (1 ¾ cups + 1 Tablespoon plain (all-purpose) flour
- 60 g (½ cup + 1 Tablespoon) cocoa powder
- 2 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- pinch salt
- 180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
- 120 g (½ cup) plain non-dairy yogurt (I use soy)
- 120 ml (½ cup) neutral oil (I use olive)
- 180 g (1 cup) light brown soft sugar
- 1 ½ teaspoons vinegar
- 1 teaspoon vanilla extract
- 225 g (1 + ⅓ cups) chocolate chips
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line a 12 hole muffin tin with 8 muffin cases. (Or you can just grease the tin if you have a good non-stick one).
- Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in a large bowl.
- In a separate jug whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract until smooth.
- Pour the wet ingredints into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
- Gently fold in the chocolate chips.
- Divide the batter between the muffin cases, filling them right to the top. An ice cream scoop is handy for this.
- Bake for five minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 18-20 minutes, until a skewer inserted into the centre comes out clean (avoiding any chocolate chips).
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!