Vegan Double Chocolate Muffins
Chocolate working its way into your breakfast is the best way to start a day. These double chocolate muffins are vegan and loaded with chocolate chunks.
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
2 c all purpose flour
1/2 c cocoa powder
3/4 c sugar
1 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 c nondairy yogurt (unflavored and unsweetened)
3/4 c nondairy milk
1/2 c vegan butter, melted
2 tsp vanilla extract
1 c nondairy chocolate chips
Instructions
- Combine Dry Ingredients: Preheat oven to 425 F (218 C) and line a cupcake tin with paper liners skipping every other hole. This will allow more heat to reach each muffin resulting in better rise. In a large bowl, whisk together all purpose flour, cocoa powder, sugar, instant espresso powder, baking powder, baking soda and sea salt. Set aside.
- 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.
- Bake: Fill each liner in prepared cupcake tin about 3/4 of the way full and sprinkle with a few additional chocolate chips if you would like. Bake in preheated oven for 5 minutes. Reduce oven temperature to 375 F (190 C) 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.
Equipment
Notes
*Muffins will keep in an airtight container at room temperature for 3-4 days or can be frozen for up to 1 month.
*If you are feeling fancy you can sub chopped dark chocolate (50-70%) for the chocolate chips.
Find it online: https://censoredbaker.com/vegan-double-chocolate-muffins/
