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–+ servings

Vegan Double Chocolate Chip Muffins

Lauren Casolaro
These vegan double chocolate muffins are fluffy, moist, super chocolatey, made in just one bowl AND are ready to eat in 30 minutes!
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 264 kcal

Equipment

Ingredients
 

  • ½ cup (113 g) vegan butter sticks melted
  • 1 cup (200 g) granulated sugar
  • 2 flax eggs 2 tablespoon flax meal + 5 tablespoon water
  • 2 teaspoons vanilla
  • 1 ¼ cup (300 g) soy milk
  • 1 tablespoon + ¾ teaspoon apple cider vinegar
  • 1 ⅓ cups (160 g) all-purpose flour
  • ⅔ cup (65 g) unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup dark chocolate chips

Instructions

  • Preheat the oven to 425°F. Line a muffin tin with 12 cupcake liners.
  • Whisk together soy milk and apple cider vinegar to create 'buttermilk.' In a small bowl, whisk together flaxseed meal + water to create the flax eggs. Set both the buttermilk and flax eggs aside for at least 5 minutes to set. 
    1 ¼ cup soy milk, 1 tablespoon + ¾ teaspoon apple cider vinegar, 2 flax eggs
  • In a large bowl, whisk together melted butter and sugar. Add the flax eggs and whisk to combine.  Add buttermilk and vanilla, whisk once more.
    ½ cup vegan butter sticks, 1 cup granulated sugar, 2 flax eggs, 2 teaspoons vanilla, 1 ¼ cup soy milk, 1 tablespoon + ¾ teaspoon apple cider vinegar
  • To the same bowl, add all dry ingredients and mix until just combined.
    1 ⅓ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 tablespoon baking powder, ½ teaspoon salt
  • Fold in the chocolate chips until evenly distributed throughout the batter.
    1 cup dark chocolate chips
  • Using a ⅓ cup measure, divide the batter evenly between the 12 lined muffin tins. The batter should reach just below the rim of the liner. Bake at 425°F for 5 minutes, then keeping the muffins in the oven, reduce the heat to 375°F and bake for 15 more minutes or until a toothpick comes out mostly clean. 
  • Allow to cool slightly before enjoying!

Notes

If you do not have any cupcake liners, no worries! Just grease the muffin tins very well with vegan butter. 
Do not mix up baking powder with baking soda like I did when I was first testing these. This mix up will cause them to taste HORRIBLE. If you'd like to use baking soda, you can use ½ teaspoon baking soda and reduce the baking powder to 2 ½ teaspoons.
I highly recommend using vegan butter sticks as opposed to the tubs of vegan butter.
For the buttermilk, you can use any non-dairy milk and you can sub ACV for lemon juice or white vinegar. 
Coconut sugar can be subbed for white sugar at a 1:1 ratio. This will result in a slightly less sweet muffin.
Muffins can be stored in airtight container for 3 days at room temperature or can be frozen for up to 3 months. 
Nutritional values are estimates only. See our full nutrition disclosure here.

Nutrition

Serving: 1MuffinCalories: 264kcalCarbohydrates: 39gProtein: 4.5gFat: 10.2gSaturated Fat: 5gCholesterol: 10mgSodium: 114mgFiber: 3gSugar: 23g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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