Loving double chocolate vegan desserts? Then you have to try my Vegan Chocolate Cookies and Vegan Chocolate Donuts! There’s never a bad time for chocolate muffins! Filled with chocolate chips, cocoa powder, and a few other basic ingredients, you can bake a batch in 30 minutes and quickly get to snacking. Just like my Vegan Chocolate Chip Muffins, these soft and sweet chocolate muffins are perfect for breakfast, as a quick pick-me-up, and even dessert. Their bakery-worthy flavor and texture is all thanks to a mixture of vegan “buttermilk”, cornstarch, and oil in the batter. The best part is they store and travel well, and even freeze beautifully so you can indulge in a chocolate muffin whenever a craving strikes!
How to make vegan chocolate muffins
Find the complete recipe with measurements in the recipe card below. Start by combining the soy milk with the apple cider vinegar to make the vegan “buttermilk”. Let it sit out for about 10 minutes to curdle. Whisk the flour, cocoa powder, granulated sugar, baking powder, salt, and cornstarch together in a large bowl. Pour the “buttermilk” mixture, oil, and vanilla in with the dry mixture. Gently stir until everything is combined, being careful not to overmix the batter. This will make your muffins hard instead of soft! To finish, fold the chocolate chips into the batter. Pour the batter into a lined muffin tin and sprinkle some chocolate chips on top. Bake the muffins until a toothpick inserted in the middle comes out mostly clean. Let them cool for a few minutes in the pan before transferring them to a wire rack to let them cool completely. Serve and enjoy!
Frequently asked questions
Want more vegan muffin recipes?
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