Vegan Double Chocolate Strawberry Muffins
Indulge your chocolate cravings with these heavenly Vegan Double Chocolate Strawberry Muffins, a perfect harmony of rich, fudgy cocoa and bursts of fresh, juicy strawberries. Made with simple pantry staples like unsweetened cocoa powder, vegan dark chocolate chips, and almond milk, these muffins are completely dairy-free and egg-free, yet irresistibly moist and tender. The secret to their fluffiness lies in the vegan "buttermilk" created with almond milk and apple cider vinegar, ensuring the perfect rise. Each bite is studded with gooey chocolate and fresh fruit, making them an ideal treat for breakfast, dessert, or a midday snack. Ready in just 35 minutes, these muffins are a crowd-pleaser that's as easy to make as they are to devour. Perfect for vegan baking enthusiasts or anyone seeking a sweet treat with a fruity twist!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Vegan dark chocolate chips
- 1 cup Strawberries (diced small)
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
After the buttermilk has formed, add the vegetable oil and vanilla extract to the mixture. Stir until fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together until just combined. Avoid overmixing.
Add the vegan dark chocolate chips and diced strawberries to the batter, and gently fold them in.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Vegan Double Chocolate Strawberry Muffins!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 82.7 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 615 mg | 47% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 2337 mg | 50% | |
*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.
