Vegan Double Chocolate Muffins

Any day that begins with chocolate is probably going to be a good one! That is where these Vegan Double Chocolate Muffins come in. Moist, chocolatey cake filled with chocolate chips. I'm not sure that a better breakfast exists.

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Ingredients in Vegan Double Chocolate Chip Muffins

Dry Ingredients

• All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give your muffins sturdiness without compromising the lightness you desire in a morning dessert. No fancy flours needed here!
• Cocoa Powder: Cocoa powder has a high water absorption rate which contributes to moistness in baked goods. It also delivers rich, chocolatey flavor and a deep, brownish color to desserts.
• Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness in our baked goods.
• Instant Espresso Powder: Instant espresso powder is known predominantly for adding coffee flavor to recipes. However, it can also boost the richness of chocolate flavor without overpowering it. It is easily rehydrated with any liquid and enhances the appearance of chocolate desserts as well as the taste.
• Baking Powder: Baking powder provides the leavening power when baking muffins. Without baking powder our muffins wouldn't achieve a dome shape. Baking powder begins releasing carbon dioxide in the batter and then expands more evenly while baking.
• Baking Soda: Baking soda needs an acidic and liquid ingredient to activate. If a sour flavor is desired in a recipe, baking soda is omitted in favor of a different leavener. Here, we are using baking powder and soda together as we need more leavening than we have acid available in the recipe.
• Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying flavor, salt works to strengthen doughs/batters and provide texture.

Wet Ingredients

• Unsweetened, Nondairy Yogurt: In vegan baking, non-dairy yogurt can act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened nondairy yogurts for baking so that you are able to control the sugar levels in your desserts.
• Non-Dairy Milk: Nondairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Unflavored and unsweetened are ideal but use what you have available. 
• Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter. 
• Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes.
• Non-Dairy Chocolate Chips: Dairy-free chocolate chips that allow you to bake allergy friendly snacks. Most popular brands have a dairy-free version in their arsenal. Most semi-sweet and dark chocolate chips are dairy-free but ALWAYS read the label to make sure. Dairy-free chocolate chips contain delicious, high-quality chocolate. Non-dairy chips usually have fewer all around ingredients as well.

Steps for Making Vegan Double Chocolate Muffins

1. Combine Dry Ingredients: Preheat oven to 425 F and line a cupcake tin with paper liners skipping every other hole. In a large bowl, whisk together all purpose flour, cocoa powder, sugar, instant espresso powder, baking powder, baking soda and sea salt. Set aside.
2. Prepare the Batter: In a small bowl, whisk together nondairy yogurt, nondairy milk, vegan butter and vanilla extract until completely smooth. Slowly whisk wet ingredients into dry ingredients until just combined. Do not over-mix. Fold in chocolate chips.
3. Bake: Fill each liner in prepared cupcake tin about ¾ of the way full and sprinkle with a few additional chocolate chips if you would like. Bake in preheated oven for 5 minutes. Reduce heat to 375 F and bake for an additional 13-17 minutes or until toothpick inserted into the center of a muffin comes out clean with only a few crumbs clinging to it. Allow muffins to cool for a few minutes in cupcake tin before transferring to a wire cooling rack.

Tips for Making Vegan Double Chocolate Muffins

1. Quality Vegan Chocolate: Use high-quality vegan chocolate chips or chunks that are labeled as dairy-free. Look for products made with cocoa butter instead of milk fat for an authentic chocolate flavor.
2. Don't Over-mix: Mix the batter until just combined. Over-mixing can result in tough and dense muffins.
3. Fold in the Chocolate Chips: After combining the wet and dry ingredients, gently fold in the vegan chocolate chips to evenly distribute them throughout the batter.
4. Preheat Oven: Preheat your oven to the correct temperature before baking the muffins. This ensures even baking and proper rising. Two temperature are required here so follow recipe closely.
5. Use Muffin Liners: Line your muffin tin with paper liners to prevent the muffins from sticking to the pan and make cleanup easier.
6. Fill Muffin Cups Correctly: Fill the muffin cups about ⅔ to ¾ full to allow room for the muffins to rise and expand during baking.

Frequently Asked Questions

Can I use any type of vegan chocolate for the muffins?

Yes, you can use any type of vegan chocolate that suits your taste. Look for dairy-free chocolate chips or chunks that are specifically labeled as vegan. Be sure to check the ingredients to ensure they are free from milk products and use cocoa butter instead of milk fat.

How do I prevent the muffins from sticking to the muffin tin?

To prevent sticking, use paper liners in the muffin tin. Alternatively, you can lightly grease the muffin cups with vegan butter or oil.

Can I freeze the muffins for later?

Yes, you can freeze the muffins for later. Once they have cooled completely, place them in a freezer-safe container or ziplock bag and store them in the freezer for up to a month. Thaw the muffins at room temperature or reheat them in the microwave before enjoying.

Can I add nuts or other mix-ins to the muffins?

Absolutely! You can customize the muffins by adding chopped nuts like walnuts, pecans, or almonds for an added crunch and flavor. You can also use other mix-ins like shredded coconut or dried fruit to enhance the texture and taste.

Can I make mini muffins instead of regular-sized muffins?

Yes, you can make mini muffins instead of regular-sized muffins. Just adjust the baking time accordingly, as mini muffins will bake faster than larger ones.

How to Serve/Store Vegan Double Chocolate Muffins

Serving Muffins

Here are some ideas on how to serve and enjoy these scrumptious treats and their rich and chocolatey goodness:

1. As-is: Serve the muffins as they are, either warm or at room temperature. They are perfect for breakfast, a quick snack, or a sweet treat any time of the day.
2. With a Hot Beverage: Enjoy the muffins with a cup of your favorite hot beverage, such as coffee, tea, hot chocolate, or a comforting chai latte.
3. Vegan Ice Cream Sandwiches: Turn the muffins into mini ice cream sandwiches by cutting them in half horizontally and placing a scoop of vegan chocolate or vanilla ice cream between the halves.
4. Chocolate Drizzle: For an extra indulgence, drizzle melted vegan chocolate or chocolate sauce over the muffins. This adds a beautiful presentation and intensifies the chocolate flavor.
5. Vegan Whipped Cream: Top the muffins with dollops of vegan whipped cream or coconut whipped cream for a luxurious touch.
6. Fruit Compote: Pair the muffins with a side of fruit compote or fresh berries. The combination of chocolate and fruit is a delightful contrast of flavors.
7. Peanut Butter or Almond Butter Spread: Spread some peanut butter or almond butter on top of the muffins for a delicious and protein-rich twist.
8. Toppings: Garnish the muffins with a sprinkle of cocoa powder, powdered sugar, or chocolate shavings for an elegant touch.

Storing Muffins

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If you are looking to store for the future, prepared muffins can be frozen for up to 1 month.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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