Get ready for a chocolate explosion! These Vegan Chocolate Muffins are soft, tender, and full of melty chocolate chunks in every bite. They’re perfect for breakfast, dessert, or any time you need a little (or big) dose of cocoa happiness.
The best part? They’re super easy to make — no mixer, no fancy ingredients, and ready in under 30 minutes!
🌿 Ingredients
- 1 ½ cups all-purpose flour (or whole wheat pastry flour)
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar or brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk (almond, soy, or oat)
- ⅓ cup coconut oil or neutral oil
- 1 tsp apple cider vinegar (activates the rise!)
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips + extra for topping
👩🍳 Instructions
1️⃣ Preheat:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2️⃣ Mix dry ingredients:
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
3️⃣ Add wet ingredients:
Stir in plant milk, oil, apple cider vinegar, and vanilla extract until just combined. Do not overmix!
4️⃣ Fold in chocolate chips:
Add the chocolate chips and gently fold through.
5️⃣ Bake:
Scoop the batter into muffin cups (about ¾ full) and top with a few extra chocolate chips. Bake for 18–22 minutes, or until a toothpick comes out clean (a little chocolate smudge is okay 😉).
6️⃣ Cool & enjoy:
Let cool for 10 minutes before devouring. Best served warm when the chocolate is still gooey!
💡 Tips & Variations
🍫 Add a spoonful of peanut butter or almond butter to the center before baking for a molten surprise!
🌾 Make it gluten-free with a 1:1 gluten-free flour blend.
💖 Sprinkle with flaky sea salt before baking for a gourmet touch.
✨ These Vegan Chocolate Muffins are fluffy, rich, and guaranteed to satisfy any chocolate craving — no eggs, no dairy, just pure indulgence!
