Tender, sweet, and studded with dark chocolate chips, it doesn't get much more chocolaty than these vegan 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
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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In a small bowl or liquid measuring cup, stir the milk, oil, vanilla and vinegar together.
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In a large mixing bowl, stir the flour, brown sugar, cocoa powder, baking powder, baking soda, cinnamon and salt together.
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Pour the milk mixture into the flour mixture and stir just until the ingredients are combined.
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Fold in the chocolate chips.
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Divide the batter among the muffin tins.
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Bake the muffins for about 20 minutes, until the tops spring back when lightly pressed with a finger.
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Transfer the tin to a cooling rack and let the muffins cool for a bit before removing them from the tins.