Vegan Double Chocolate Muffins

Name: Vegan Double Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup unflavored and unsweetened non-dairy milk; 1/3 cup canola oil ((or baking oil of choice)); 2 teaspoons vanilla extract; 1/2 teaspoon white vinegar; 1 3/4 cups all-purpose flour; 1/2 cup brown sugar; 1/3 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup vegan chocolate chips

Jump to Recipe Print Recipe

Tender, sweet, and studded with dark chocolate chips, it doesn't get much more chocolaty than these vegan chocolate muffins!

Vegan Double Chocolate Muffin with Muffin Paper Partially Removed

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

Vegan Double Chocolate Muffins on a Cooling Rack

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.
Salt.
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.

Collage Showing 4 Steps for Mixing Vegan Double Chocolate Muffin Batter

Divide the batter among paper-lined muffin tins and pop them in the oven.

Vegan Double Chocolate Muffin Batter in a Muffin Tin

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!

Vegan Double Chocolate Muffins in a Muffin Tin

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

Can these muffins be made gluten-free?

Probably, but I can't say for sure. My recommendation would be to try using an all-purpose gluten-free flour blend.

Can I use whole wheat flour?

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.

Where can I find vegan chocolate chips?

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.

Close up of a Vegan Double Chocolate Muffin

More Vegan Muffin Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

5 from 2 votes