These Double Chocolate Chip Muffins are vegan, super soft and moist. Loaded with chocolate chips and chocolate flavor I know you will love these muffins.
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Why you will love this recipe
- Texture and Flavor: These Double Chocolate Chip Muffins are soft, moist and tender with just enough sweetness from the pure maple syrup and pure chocolate indulgence from the mini chocolate chips and the cocoa powder creating a delicious muffin.
- Easy to make: These vegan rich chocolate muffins are made in 1 bowl, ready in just minutes and require just 10 simple ingredients you might already have in your kitchen!
- Great for Meal Prep: This recipe makes 7 muffins, you can double or triple this recipe and have some pre-made Double Chocolate Chip Muffins ready to grab in the freezer. Be sure to use an airtight container they will last for 2 months in freezer.
- You’d never know they’re vegan: These delectable muffins are so moist and soft that non-vegans would never guess they’re made without dairy or eggs.
If you love vegan muffins be sure to check out my Lemon Poppy Seed Muffins, Vegan Strawberry Muffins, Vegan Blueberry Muffins, Banana Chocolate Chip Muffins, and my Banana Oatmeal Muffins I know you will love them all.
Ingredients
For a full list of ingredients and quantities for these vegan Double Chocolate Chip Muffins be sure to check the recipe card below.
- Oat Milk: I used oat milk because of the mild flavor but you can swap for any non-dairy milk you like best.
- Apple Cider Vinegar: Used as an acid to help create a mild "buttermilk" effect.
- Vegan Butter: I like Miyokos or Earth Balance brand.
- Apple Sauce: Make sure it's unsweetened apple sauce, you don't want added sugars.
- Maple Syrup: Make sure to use pure maple syrup not one with added sugars.
- Cocoa Powder: Plain unsweetened cocoa powder with nothing added.
Variations
- Absolutely any time of day: You can enjoy these double chocolate muffins seriously all day, breakfast time, lunch, after dinner treat or a snack at anytime of the day. These vegan chocolate muffins you can heat up a little, break open the middle place on a plate or in a bowl and serve with a side of homemade vegan ice cream dropped right on top.
- Mini Muffins: If you'v got a mini muffin pan these will bake up faster than regular-size muffins, so be sure to check them after about 12 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there.
- Chocolate Chips: Ok, if you really want more chocolate feel free to add more chocolate chips on top of these muffins right before baking it’ll add more of that chocolate goodness.
- Add nuts: Walnuts, almonds and pecans chopped up a little are a good mix to add into these muffins or just sprinkled onto the top prior to baking. This will change up the texture and taste of the muffins and add a little crunch. If you have other favorite nuts feel free to add those.
How to make these Double Chocolate Chip Muffins
Prep: Pre-heat the oven to 375°F and grease 7 muffin holes with butter or spray. In a small bowl add the oat milk and apple cider vinegar and set aside.
Step 1: In a large microwave safe bowl add the vegan butter and melt it in the microwave in 15 second intervals. To the melted butter add in the apple sauce, maple syrup, and vanilla and whisk together. Add the prepped oat milk and ACV mixture to the wet ingredients and whisk.
Step 2: Add the flour, cocoa powder, baking soda and baking powder to a separate bowl and whisk together.
Step 3: Add the flour and cocoa mixture to the wet ingredients and fold together with a spatula or large spoon. Add the chocolate chips, reserve a handful for topping.
Step 4: Scoop the batter out into 7 greased muffin holes (top with chocolate chips if desired) and bake on the middle rack in the oven for 19 minutes, insert a toothpick into the center to ensure cooked before removing. Let cool for 20 minutes before gently removing by wiggling the top until it comes loose or using a butter knife and run it along the edges gently and pop the muffins out.
Expert Tips
- Customization: Yes you can adjust a few things, like making mini muffins, adding more chocolate chips or adding your favorite nuts, each of these changes will adjust the taste and texture of these Double Chocolate Chip Muffins but they should still taste great.
- Storing: Store the muffins in an airtight container at room temperature for 3 days. You can also freeze them in a airtight freezer container for up to 3 months.
- Anytime of the day: Grab a glass of homemade oat milk or almond milk and one or two of these soft, moist and chocolatey delicious muffins it’s the perfect treat anytime of the day.
Recipe FAQs
Cupcakes usually have higher levels of sugar and fat but homemade muffins depending on the recipe if it has fruits, nuts, and other healthier ingredients added it would make that muffin a healthier option. So with everything it depends on the ingredients listed on the recipe and what you change or adjust on that recipe.
I have not tested this recipe using muffin liners and I recommend not using them for best results. I find that vegan and gluten-free muffins often stick more easily to liners and therefore, I prefer to skip the liners and simply grease the muffin tin.
Junk food contains high levels of sugar, salt and fats and there’s not much fiber, vitamins and minerals. Lots of times store bought muffins are loaded with sugar and fats. Yes some times even the homemade muffins are considered junk food, but when you are making the muffins at home you do have option to adjust the ingredients to make them not a junk food muffin.
More Vegan Muffin Recipes
Double Chocolate Chip Muffins
Ingredients
- ½ cup oat milk (120 ml)
- ½ teaspoon apple cider vinegar
- ⅓ cup vegan butter (melted - I used miyokos -76 grams)
- ⅓ cup apple sauce (unsweetened - 83.3 grams)
- ½ cup pure maple syrup ( 113 grams)
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour (156 grams)
- ⅓ cup cocoa powder (28 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup vegan mini chocolate chips
Instructions
- Pre-heat the oven to 375°F and grease 7 muffin holes with butter or spray.
- In a small bowl add the oat milk and apple cider vinegar and set aside.
- In a large microwave safe bowl add the vegan butter and melt it in the microwave in 15 second intervals.
- To the melted butter add in the apple sauce, maple syrup, and vanilla and whisk together.
- Add the oat milk and ACV mixture to the wet ingredients and whisk.
- Add the flour, cocoa powder, baking soda and baking powder to a separate bowl and whisk together.
- Add the flour and cocoa mixture to the wet ingredients and fold together with a spatula or large spoon. Add the chocolate chips, reserve a handful for topping.
- Scoop the batter out into 7 greased muffin holes (top with chocolate chips if desired) and bake on the middle rack in the oven for 19 minutes, insert a toothpick into the center to ensure cooked before removing. Let cool for 20 minutes before gently removing by wiggling the top until it comes loose or using a butter knife and run it along the edges gently and pop the muffins out.
Anna
these look absolutely deliciouuus 🙂 can't wait to try it!!
https://aspoonfulofnature.wordpress.com/
tworaspberries
they definitely were delicious! thanks so much Anna! 😉
Lucica
I just made these muffins!
This is an AMAZING recipe!!! Thank you so much Michele !
I was looking for a recipe for my non-vegan friends, and they will love it! (I did not have maple syrup so I used brown sugar, and it was ok ;))
Thank you for sharing these precious recipes that make our life so much easier!
Cheers from Paris!
tworaspberries
YAY! I am so glad you liked them 😉 and thanks for sharing the brown sugar tip too! I hope you had a beautiful weekend!
Noelle
Looks like a great recipe, I can't wait to try it! Most of the vegan chocolate muffin recipes I find have avocado in them and I'm deathly allergic, so this one looks great! Thanks for sharing!
tworaspberries
😉 I hope you love them! thanks for the comment! I hope you have a wonderful day!
Agata Sosińska
Hello!
I added gingerbread spice into the batter and instead of chocolate chips as I didn't have any on hand I sticked marshmallow into the center! Also I used 1/2 mashed banana instead of apple sauce and soy milk instead of almond milk as I can't eat nuts. Many substitutes but they worked perfectly fine!
Agata Sosińska
Almost forgot - greatings from Poland! 🙂
tworaspberries
😉 WOW! yes lots of substitutions but that wounds wonderful! the gingerbread spice sounds delicious 😉 thanks so much for commenting and letting me know! also good to know that banana works instead of the applesauce! 😉 thanks again hope you had a wonderful day!
Patricia
Thank you for the substitution idea! I don't have applesauce on hand so that tip is useful
tworaspberries
of course! 😉 I hope you liked them!
Kay
Super pleased with the way they came out. Been baking a lot recently And I'm vegan so. A lot of times they didn't turn out. This came our perfect texture and taste. I did substitute the flour for regualr flour. I didn't have maple syrup or enough almond milk. So I used soy creamer ( I'm sure soy milk will work too) with lemon [ I curdled it on the stove and lemon) and I used 1/4 of brown sugar and instead of cocoa powder I had bakers cacao chocolate. Came out so good and now my casa smells like chocolate. A perfect surprise for my bf when he wakes up. I subsituted a lot but worked our great following the recieve reciepe.
tworaspberries
Yay! thanks for sharing the substitutions you made and I'm so happy they turned out and you liked them! 😉 have a wonderful weekend!