Vegan Double Chocolate Muffins

These Vegan Double Chocolate Muffins are made up of a dense, fudgy muffin batter absolutely loaded with melty chocolate chips. Any time you can start the day with chocolate, it's going to be a great morning! Let's learn how to make them.

If you have one bowl, thirty minutes and ten pantry-staple ingredients, you can make these incredibly indulgent vegan double chocolate muffins.

The best thing about these muffins? It's totally acceptable to eat them for breakfast. No one can even give you side eye! They pair perfectly with a warm morning beverage (and some fruit if you want some fiber!).

If you're into chocolate on chocolate like we are, be sure to check out our vegan double chocolate cookies and our vegan chocolate lava cake.

Ingredients you'll need:

These ingredients work together to create rich, moist, and ultra-chocolatey vegan double chocolate muffins:

• all-purpose flour: provides the structure and base for the muffins, helping them hold their shape.
• granulated sugar: sweetens the muffins and helps create a tender crumb.
• dutch-processed cocoa powder: adds a deep, rich chocolate flavor and dark color. The alkalized cocoa also reacts differently than natural cocoa, giving a smoother taste.
• instant espresso powder: enhances the chocolate flavor without making the muffins taste like coffee.
• baking powder & baking soda: these leavening agents help the muffins rise, creating a light and fluffy texture.
• salt: balances sweetness and enhances overall flavor.
• nondairy milk: provides moisture and binds ingredients together while keeping the muffins dairy-free.
• nondairy yogurt: adds moisture, richness, and a slight tang that enhances the muffin’s texture. It also acts as an egg replacement for binding.
• vegan butter: contributes to a rich, buttery flavor and tender texture. Helps distribute fat evenly in the batter.
• vanilla extract: adds warmth and enhances the chocolate flavor.
• nondairy chocolate chips: provides melty, gooey chocolate in every bite, making these muffins extra indulgent.

Why you need to add these muffins to your morning routine:

• Super Chocolatey: With dutch processed cocoa powder and chocolate chips, these muffins are a dream for any chocolate lover!
• Moist & Fluffy: Thanks to nondairy yogurt and melted vegan butter, they have the perfect soft texture.
• Easy to Make : Simple ingredients and no fancy techniques make these great for beginner bakers.
• Dairy-Free & Egg-Free: Completely vegan, but so rich and indulgent that no one will miss the dairy!
• Great for Breakfast or Dessert: Enjoy them as a sweet morning treat or a decadent snack.
• Perfectly Sweet, Not Overpowering: The balance of sugar and salt ensures they’re just the right amount of sweet.
• Melty Chocolate Chips in Every Bite: The gooey chocolate chips take them to the next level.

How to make vegan double chocolate muffins (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by whisking together all of the dry ingredients in a large mixing bowl. You want everything to be evenly distributed. Add the wet ingredients to the bowl and mix until just combined. Fold in the chocolate chips.

Line every other spot in a cupcake pan with a paper cupcake liner. Fill each liner ¾ of the way full with batter. Sprinkle on a few additional chocolate chips.

Place cupcake pan on the center rack of an oven that has been preheated to 425 degrees F (218 C) and bake for 5 minutes. Reduce heat to 375 F (190 C) and bake for an additional 14-16 minutes. Serve warm or cooled.

Tips for the best possible muffins:

1. Quality Vegan Chocolate: Use high-quality vegan chocolate chips or chunks that are labeled as dairy-free. Use dutch processed cocoa powder for a deeper, richer flavor.
2. Don't Over-mix: Mix the batter until just combined. Over-mixing can result in tough and dense muffins.
3. Measure Flour Correctly: Spoon flour into the measuring cup and level it off to prevent dry muffins.
4. Don't Skip Instant Espresso Powder: Enhances the chocolate flavor without making the muffins taste like coffee.
5. Fold in Chocolate Chips Gently: Over-mixing can make the batter tough. Stir them in at the end.
6. Fill Muffin Cups ¾ Full: This helps them rise beautifully without spilling over.

Most common muffin making mistakes (and how to fix them!):

Here are some of the most common muffin making mistakes and our troubleshooting guide on how to fix them:

1. Over-mixing the Batter: Over-stirring leads to dense, tough muffins. Mix until just combined—a few lumps are fine!
2. Not Measuring Flour Correctly: Too much flour makes muffins dry. Spoon and level the flour instead of scooping directly from the bag.
3. Using Cold Ingredients: Cold nondairy milk, yogurt, or butter can prevent proper mixing. Use room-temperature ingredients for the best texture.
4. Skipping the Leavening Agents: Baking powder and baking soda help muffins rise. Check that they’re fresh and not expired!
5. Overfilling the Muffin Cups: Filling more than ¾ full can cause overflow and uneven baking.
6. Baking at the Wrong Temperature: Too low, and the muffins won’t rise properly; too high, and they may burn outside before baking inside. Start at 425°F (218°C) for 5 minutes, then lower to 375°F (190°C).
7. Opening the Oven Door Too Soon: This can cause muffins to collapse. Wait until at least ¾ of the bake time has passed before checking.
8. Not Letting Muffins Cool Properly: Removing them from the pan too soon can cause them to break apart. Let them sit for 5-10 minutes before transferring to a cooling rack.

Frequently asked questions:

Approved recipe variations:

Here are a few fun ways you can mix up this recipe:

1. Triple Chocolate Muffins: Add a mix of dark, semisweet, and white vegan chocolate chips for an extra indulgent bite.
2. Mocha Muffins: Increase the espresso powder to 2 teaspoons and add ¼ teaspoon cinnamon for a warm, coffeehouse-style flavor.
3. Chocolate Peanut Butter Muffins: Swirl in ¼ cup of melted peanut butter or add peanut butter chips for a nutty twist.
4. Chocolate Raspberry Muffins: Gently fold in ½ cup of fresh or frozen raspberries for a fruity contrast to the rich chocolate.
5. Chocolate Banana Muffins: Replace ½ cup of nondairy yogurt with mashed banana for a natural sweetness and subtle banana flavor.
6. Mint Chocolate Muffins: Add ½ teaspoon peppermint extract and use chopped vegan mint chocolate for a refreshing touch.
7. Spiced Chocolate Muffins: Add ½ teaspoon cinnamon and a pinch of cayenne for a Mexican hot chocolate-inspired variation.

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, 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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More chocolate-y vegan recipes:

• Vegan Kahlúa Cake
• Vegan Chocolate Fudge Cupcakes
• Vegan Brownie Skillet
• Vegan Chocolate Fudge Pie

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