Vegan Chocolate Muffins
A chocolate lover's dream come true, these moist and decadent vegan chocolate muffins are perfect for breakfast alongside your morning coffee or as an after-dinner dessert. The combination of chocolate chips, cocoa powder, and instant coffee creates a bold and rich flavor that will leave your mouth watering!
Servings 12 muffins
Calories 356kcal
Equipment
- Cupcake / muffin pan (12 cups)
- Cup measure set
- Greaseproof liners
Ingredients
- ½ cup Dairy-free butter
- 1 cup Cane sugar
- 2 Flax egg (1 Tbsp ground flax - 3 Tbsp water)
- 4 Tbsp Olive oil
- 2 tsp Vanilla extract
- 1+½ cups All-purpose flour
- ½ cup Dutch cocoa powder I use a high-fat (20-22%) one
- 1 tsp Instant coffee
- ½ tsp Salt
- 2 tsp Baking powder
- 1 cup Dark chocolate chips
- 2 tsp Apple cider vinegar
- ½ cup Dairy-free milk I used oat milk
Instructions
- If you want this to come out just like in the photos with the moist and soft cake-like texture, use a scale to measure all ingredients.
- Preheat the oven to 350 °F (ca. 180 °C) and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. I don't mind if the muffins stick to the papers, but if you do, spray the pan and the liners with non-stick cooking spray.
- Mix dry ingredients (cocoa powder, flour, salt, and baking powder) in a small bowl.
- Add apple cider vinegar and instant coffee to lukewarm milk.
- Use an electric mixer to beat the soft room-temperature butter with cane sugar. The sugar will not melt in the butter. 2 minutes are enough.
- Add flax egg (from ground flax, not flakes), olive oil, and vanilla extract. Mix them well.
- Add half the dry ingredients and half the “buttermilk” to the batter. Use a spatula or spoon to mix it well. Then add the second half and mix again. Don't need to over-mix it. You'll get a soft, fluffy, pillowy batter.
- Gently fold in the chocolate chips.
- Use two spoons or an ice cream scooper to arrange the muffin batter evenly. It will be full. I always add a couple of extra chips on top, so they are visible after baking.
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the muffin tin for about 5-10 minutes. They are very soft and moist, especially while hot. Run a knife around the edge of each muffin if necessary before taking them out.
Video
A chocolate lover's dream comes true, these moist and decadent vegan chocolate muffins are perfect for breakfast alongside your morning coffee or as an after-dinner dessert. The combination of chocolate chips, cocoa powder, and instant coffee creates a bold and rich flavor that will leave your mouth watering!
Notes
- If you can't buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. They absorb and bind so much better in a fine powder form.
- Using an electric mixer or a spatula to mix the flour and milk with the batter have the same result. As long as you do it quickly, you will not over-mix it.
- While these muffins don't have a huge mushroom top, they are by far the most soft and moisture muffins I have ever eaten. Every time I adjusted the ingredients, I lost that texture.
- Don't over-bake it, as they will turn dry. 30 minutes should be enough. 35 minutes is too long in my oven.
- I always use paper liners, so I never tested this recipe using only cooking spray.