Vegan Chocolate Orange Muffins
Indulge in the zesty-sweet decadence of these Vegan Chocolate Orange Muffins, a perfect plant-based treat that’s bursting with flavor! These moist and fluffy muffins combine rich cocoa and melted vegan chocolate chips with the refreshing brightness of freshly squeezed orange juice and fragrant orange zest. Quick and easy to make in under 35 minutes, they’re the ultimate dairy-free dessert or snack for any time of day. With no eggs or dairy required, this recipe uses pantry staples like almond milk and vegetable oil for a seamless vegan bake that stays tender and flavorful. Serve these muffins warm for gooey chocolate pockets or enjoy them at room temperature for a delightful grab-and-go option. They’re ideal for breakfast, dessert, or sharing at your next gathering, and they store beautifully for up to three days. Vegan baking has never been so irresistibly satisfying!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 tablespoon Orange zest (from 1 large orange)
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 0.25 cup Freshly squeezed orange juice
- 0.3 cup Vegetable oil (such as canola or sunflower oil)
- 1 teaspoon Vanilla extract
- 0.5 cup Vegan chocolate chips
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
Add the granulated sugar and orange zest to the dry ingredients. Mix well to evenly distribute the zest.
In a separate medium bowl, whisk together the almond milk, orange juice, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.4 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 83 mg | 2% | |
*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.
