Vegan Chocolate Muffins
Treat yourself to a batch of rich, bakery-style Vegan Chocolate Muffins—a decadent yet wholesome option perfect for any time of day! These dairy-free, egg-free delights combine the deep flavors of cocoa powder with melty vegan chocolate chips, creating a moist and fluffy texture that’s simply irresistible. Made with almond milk and a splash of apple cider vinegar to produce a tangy vegan buttermilk, these muffins rise beautifully without the need for traditional dairy. With just 15 minutes of prep time and a straightforward one-bowl technique, this recipe is as simple as it is satisfying. Whether you’re looking for a quick breakfast, an afternoon treat, or a guilt-free dessert, these vegan chocolate muffins promise to be a crowd-pleaser. Baking has never been so plant-based and indulgent!
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Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cup Vegetable oil
- 0.5 cup Vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners.
Step 2
In a small bowl, combine unsweetened almond milk and apple cider vinegar. Let it sit for about 5 minutes, allowing it to curdle and form a vegan buttermilk.
Step 3
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar until evenly combined.
Step 4
Add the vegan buttermilk mixture, vanilla extract, and vegetable oil to the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; some lumps are okay.
Step 5
Gently fold in the vegan chocolate chips until they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy these vegan chocolate muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (816.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2391.8 |
| Total Fat 94.6g | 0% |
| Saturated Fat 31.3g | 0% |
| Polyunsaturated Fat 34.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2724.7mg | 0% |
| Total Carbohydrate 382.7g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 199.6g | |
| Protein 35.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 498.7mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 1299.0mg | 0% |
Source of Calories