Vegan Chocolate Muffins
Indulge in the rich, decadent flavor of **Vegan Chocolate Muffins**, a guilt-free treat that's perfect for breakfast, dessert, or snacking! These muffins are crafted with simple pantry staples like all-purpose flour, cocoa powder, and granulated sugar, with almond milk and apple cider vinegar combining to create a tangy vegan buttermilk that adds moisture and depth. Packed with vegan chocolate chips, each bite delivers a burst of velvety sweetness that’s sure to satisfy any chocolate craving. Ready in just 35 minutes, this easy recipe is entirely dairy-free, egg-free, and perfect for plant-based diets or anyone seeking wholesome chocolate goodness. Whether enjoyed fresh and warm or stored as a grab-and-go snack, these muffins promise irresistible flavor without compromise.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cup Vegetable oil
- 0.5 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners.
In a small bowl, combine unsweetened almond milk and apple cider vinegar. Let it sit for about 5 minutes, allowing it to curdle and form a vegan buttermilk.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar until evenly combined.
Add the vegan buttermilk mixture, vanilla extract, and vegetable oil to the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; some lumps are okay.
Gently fold in the vegan chocolate chips until they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these vegan chocolate muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 199.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 499 mg | 38% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
