Vegan Chocolate Peanut Butter Muffins
Made with rich dark chocolate and creamy homemade peanut butter, these vegan chocolate peanut butter muffins are flavor packed and so tender, they almost melt in your mouth. They are also effortless to make, only requiring 10 minutes of prep time and 30 minutes of baking time!
Servings 12 muffins
Calories 274kcal
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
- ¼ cup Peanut butter I used homemade
- 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.
- Use two spoons or an ice cream scooper to arrange the muffin batter evenly. First, fill it in half. Add a ¼ teaspoon of peanut butter and marble it with a toothpick or tip of a knife. Add more batter and again top it with ¼ teaspoon of peanut butter. Make swirls to decorate the top.
- 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
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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.