Tender, sweet, and studded with dark chocolate chips, it doesn’t get much more chocolaty than these vegan chocolate muffins!
When it comes to pretty much any kind of baked good, I’m of the opinion that chocolate is the way to go. I LOVE my chocolate! Chocolate cake, chocolate cheesecake, chocolate cookies…I’m down with all of them!
And since muffins are my favorite thing to bake, it only makes sense that I would share a vegan chocolate muffin recipe on this site. I went all in and made double chocolate muffins featuring rich cocoa and dark chocolate chips.
What You’ll Need
- Non-dairy milk. Just about any unsweetened and unflavored variety will work. Try almond, soy or cashew milk.
- Oil. I used canola oil, but feel free to substitute your favorite baking oil, such as coconut or vegetable.
- Vanilla extract.
- Vinegar. The recipe calls for white vinegar, but apple cider vinegar works too.
- Flour. I’ve only tested the recipe with all-purpose flour, so use any other variety at your own risk.
- Cocoa powder. Use the unsweetened variety.
- Brown sugar. Use organic to keep the recipe vegan.
- Baking powder.
- Baking soda.
- Cinnamon. This is optional, but it adds a really nice flavor to the muffins.
- Vegan chocolate chips. I used Enjoy Life Mega Chunks.
How to Make Vegan Chocolate Muffins
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
- Mix your liquid ingredients in a small bowl or liquid measuring cup: milk, oil, vanilla and vinegar.
- Whisk your dry ingredients together in a large bowl: flour, brown sugar, cocoa, baking powder and soda, cinnamon and salt.
- Pour the liquid mixture into the dry, then stir just until combined. Don’t overmix your batter. Stop stirring as soon as the ingredients are combined.
- Fold in the chocolate chips. “Fold” means to gently mix without agitating the batter. Use a spoon to scoop the batter from the bottom of the bowl and essentially fold it over the chocolate chips.
- Divide the batter among paper-lined muffin tins and pop them in the oven.
- Bake the muffins until done. To test for doneness, gently press your finger into the top of a muffin — if it springs back, it’s done!
Shelf Life & Storage
Leftover chocolate muffins will keep in sealed container at room temperature for about 3 days, or in the freezer for about 3 months.
Frequently Asked Questions
Probably, but I can’t say for sure. My recommendation would be to try using an all-purpose gluten-free flour blend.
I haven’t tested the recipe with whole wheat flour, but if you’d like to try it I recommend either using whole wheat pastry flour, or a 50-50 mix of regular whole wheat and all-purpose flour.
Many regular supermarkets carry them near the regular chocolate chips or in the natural foods section. If you can’t find them there, try a place like Whole Foods.
More Vegan Muffin Recipes
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Vegan Chocolate Zucchini Muffins
- Vegan Pumpkin Muffins
- Vegan Carrot Muffins
Vegan Double Chocolate Muffins
- 1 cup unflavored and unsweetened non-dairy milk
- ⅓ cup canola oil (or baking oil of choice)
- 2 teaspoons vanilla extract
- ½ teaspoon white vinegar
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegan chocolate chips
- Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
- In a small bowl or liquid measuring cup, stir the milk, oil, vanilla and vinegar together.
- In a large mixing bowl, stir the flour, brown sugar, cocoa powder, baking powder, baking soda, cinnamon and salt together.
- Pour the milk mixture into the flour mixture and stir just until the ingredients are combined.
- Fold in the chocolate chips.
- Divide the batter among the muffin tins.
- Bake the muffins for about 20 minutes, until the tops spring back when lightly pressed with a finger.
- Transfer the tin to a cooling rack and let the muffins cool for a bit before removing them from the tins.