It really doesn't get better than this vegan double chocolate muffins recipe. These muffins are fluffy, moist, super chocolatey, made in just one bowl AND are ready to eat in 30 minutes! They just might be better than bakery muffins, but I'll let you be the judge!
Chocolate for breakfast? That's a big yes from me. So I don't normally write anecdotes about my past time and all that jazz BUT REAL QUICK, have you ever had Otis Spunkmeyer muffins?! These were the muffins that were sold in our high school cafeteria (I'm convinced you can't get them anywhere other than a school) and I had one every.single.day., no shame. They were the most soft, moist, and delicious muffins ever. WELL, these vegan double chocolate muffins are exactly like them.
This recipe calls for 10 basic ingredients that you probably already have all of them in your fridge or pantry! Even better, this is essentially a one bowl recipe, so super easy clean up.
- Buttermilk: This really helps make the muffins rise, gives them that soft, tender texture, and adds a nice flavor!
- Vegan Butter: Not only does it add moisture, but like buttermilk it helps the muffins to rise and be light and tender. I highly recommend using vegan butter sticks (there's a soy free option, if needed) for this recipe rather than the tub.
- Flax Eggs: As our binder!
- Cocoa Powder: For a rich, chocolatey taste, use a high quality cocoa powder! I love this Rodelle one or even just the classic Hershey's cocoa powder!
- Chocolate Chips: This recipe couldn't be called DOUBLE chocolate without them! My go-to chocolate chips are the Enjoy Life Dark Chocolate Morsels but use whatever vegan chocolate chips you love to get those melty chocolate pools with every bite.
Side note: there is no sour cream is this recipe. I know a lot of double chocolate muffins call for it, but ya don't need it!!
This recipe is so simple to make and it's even easier to clean up! First, start by preheating your oven to 425°F and lining your muffin tray with cupcake liners, now let's get mixin':
- Make your buttermilk by mixing together non-dairy milk and apple cider vinegar. In a small bowl, whisk together flaxseed meal and water. Set both aside and allow them to set for at least 5 minutes.
- In a large bowl, whisk together melted butter and sugar. Then add buttermilk, vanilla, and the flax eggs and whisk to combine. Now add all of the dry ingredients and whisk until just combined. If you didn't already, add the chocolate chips and mix once more.
- Using a ⅓ cup measure, evenly distribute the batter across the 12 muffin tins. Bake at 425°F for 5 minutes, then reduce the heat to 375°F and cook for 15 more minutes.
- Let them cool slightly, then enjoy!
This recipe is perfect as is, but here's a few swaps or additions you can make, if needed or desired!
- Make this refined sugar free by swapping white sugar with coconut sugar at a 1:1 ratio. The muffins won't be as sweet, but still delicious!
- When making the buttermilk, you can use any non-dairy milk you prefer. You can swap out the apple cider vinegar for lemon juice or white vinegar.
- You can add a teaspoon of instant espresso powder to enhance the chocolate flavor even more.
- If you're gluten-free, you can use either gluten-free flour or oat flour at 1:1 ratio. The muffins will likely not be as cakey/fluffy, but still yummy!
- If you don't like to bake with flax eggs, you can use egg replacement powder or applesauce. For applesauce, I would recommend ¼ cup. If the batter is too dry, add more applesauce 1 tablespoon at a time. I do find that flax eggs or egg replacement powders give the best texture!
- If for some reason you want to use baking soda, reduce the baking powder to 2 ½ teaspoons and use ½ teaspoon of baking soda.
A few things to keep in mind to make sure this recipe comes out perfectly!
- Start high, then go low: Make sure you follow the instructions of starting your oven temperature high at 425°F and then lowering it to 375°F!! Using two temperatures will give you tall, rounded muffins with a lightly crisped top and a pillow-soft center. The initial 425°F oven temperature promotes a fast rise for the muffin. When the temperature is lowered, it prevents the outside from overcooking, while keeping the inside soft and tender.
- Do not overmix: Overmixing will create more gluten in your batter and can cause the muffins turn out very dry, dense and tough. That's why we always say mix until just combined!
- Under bake them a smidge: Remember that the muffins will continue to cook as they cool, so it’s okay to remove them when a toothpick comes out mostly clean!
How to Store
You can store any leftover muffins either in an airtight container at temperature for 3 days or in the fridge for 5 days. Alternatively, you can freeze the muffins in the an airtight container for up to 3 months.
Dry muffins could be a result of overmixing, overbaking, or an inaccurate wet ingredient swap! Make sure you're using fully melted butter and the proper amount of buttermilk and flax eggs or egg replacers. Make sure you're following the tips above regarding overmixing & overbaking! 🙂
Yes, definitely! You can either use a mini muffin tray, or if you only have a standard muffin tin, just reduce the amount the batter you're putting into each tin by about half.
If you make this vegan bang bang cauliflower recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment below! I hope you love them as much as we do!Print