Can I use oil instead of vegan butter?

Yes! Canola or melted coconut oil can be used instead of vegan butter, but butter adds a richer flavor.

Do I have to use instant espresso powder?

No, but it enhances the chocolate flavor without making the muffins taste like coffee. You can omit it if needed.

Can I use gluten-free flour?

Yes! A good 1:1 gluten-free baking blend should work, though the texture may be slightly different.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter would be delicious.

Can I make mini muffins with this recipe?

Absolutely! Follow the recipe as written and line a mini muffin pan with paper liners. Fill about 3/4 of the way and bake at 375 F (190 C) for 12-15 minutes.

Vegan Double Chocolate Muffins (1 Bowl, 30 Minutes!)

Name: Vegan Double Chocolate Muffins
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 3/4 cup granulated sugar; 1/2 cup dutch processed cocoa powder; 1 teaspoon instant espresso powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups nondairy milk; 1/2 cup nondairy yogurt (unflavored and unsweetened); 1/2 cup vegan butter, melted; 2 teaspoons vanilla extract; 1 cup nondairy chocolate chips

Vegan Double Chocolate Muffins

Chocolate muffins on metal plates, a knife and a mug all on a dark wood surface.

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Dense, fudgy chocolate muffins absolutely loaded with melty chocolate chips - a perfectly indulgent vegan breakfast.

Author: Lyndsey Hiltner
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

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2 cups all purpose flour

3/4 cup granulated sugar

1/2 cup dutch processed cocoa powder

1 teaspoon instant espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups nondairy milk

1/2 cup nondairy yogurt (unflavored and unsweetened)

1/2 cup vegan butter, melted

2 teaspoons vanilla extract

1 cup nondairy chocolate chips

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Instructions

Prep: Preheat oven to 425 F (218 C) and line a cupcake pan with paper liners, skipping every other hole. This will allow more heat to reach each muffin resulting in better rise.
Muffin Batter: In a large bowl, whisk together the all purpose flour, cocoa powder, sugar, instant espresso powder, baking powder, baking soda and salt. Add the nondairy milk, nondairy yogurt, melted vegan butter and vanilla extract to the bowl. Mix until just combined. Fold in the chocolate chips.
Bake: Fill each liner in prepared cupcake pan about 3/4 of the way full and sprinkle with a few additional chocolate chips. Place pan on center rack of preheated oven and bake for 5 minutes. Reduce oven temperature to 375 F (190 C) and bake for an additional 14-16 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 the pan before transferring to a wire rack to cool completely.