Double Chocolate Chip Muffins

Name: Double Chocolate Chip Muffins
Prep time: 10 min
Cook time: 19 min
Total time: 50 min
Ingredients: 1/2 cup oat milk ((120 ml)); 1/2 teaspoon apple cider vinegar; 1/3 cup vegan butter ((melted - I used miyokos -76 grams)); 1/3 cup apple sauce ((unsweetened - 83.3 grams)); 1/2 cup pure maple syrup (( 113 grams) ); 1 teaspoon vanilla extract; 1 1/4 cup all purpose flour ((156 grams)); 1/3 cup cocoa powder ((28 grams)); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 cup vegan mini chocolate chips

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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.

Close up stacked picture of Double Chocolate Chip Muffins sitting on parchment paper ona wire cooling wrack.

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Why you will love this recipe
Ingredients
Variations
How to make these Double Chocolate Chip Muffins
Expert Tips
Recipe FAQs
More Vegan Muffin Recipes
Double Chocolate Chip Muffins

Why you will love this recipe

Soft, Fluffy, Moist and Chocolaty: The texture is tender, soft, and moist; with just enough sweetness from the pure maple syrup, and it’s pure chocolate indulgence from the sweet vegan chocolate chips and the cocoa powder is perfect in these delicious vegan Double Chocolate Chip Muffins.
Simple, Easy Recipe: This simple chocolate muffin recipe only needs 11 ingredients; it’s a quick, easy chocolate chip muffins recipe, the batter comes together in one bowl and no mixer is needed to make this muffin recipe.
Quick Meal Prep: Easy homemade chocolate chip muffins are gone very quickly at my house, so I always double this recipe, that way I’ve got ready to grab moist double chocolate chip muffins right in my freezer, be sure to use an airtight container, they will last for 3 months in freezer.
You’d Never Know It’s Vegan: These delectable muffins are so moist and soft that non-vegans would never guess they’re dairy free and eggless chocolate chip muffins.

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: These are the best Double Chocolate Chip Muffins! Seriously you can enjoy it any time of the day! As an extra desert treat; break open the muffin, place on a plate or in a bowl, slightly heat it up and serve with vegan ice cream or try my homemade vegan Raspberry Nice Cream dropped right in the middle, definitely a tasty desert.
Jumbo Muffins: You can easily make these into jumbo double chocolate chip muffins, if you've got a jumbo muffin pan. Yes, these jumbo chocolate chip muffins will take longer to bake than regular-size muffins, be sure to check them at the 19 minutes by inserting a toothpick in the center to check for doneness and then add timing from there.
Chocolate: This is the best recipe for Double Chocolate Chip Muffins already, but if you’d like more chocolate feel free to add more vegan chocolate chips on top of these muffins right before baking; it’ll give you some vegan chocolate chocolate chip muffins tasting extra chocolaty.
Nuts: This Double Chocolate Muffin recipe is; soft, fluffy and moist, but if you’d like to add some of the tastes, texture and crunch from walnuts, pecans, almonds or whatever your favorite nuts are you can. I’d definitely chop the nuts up some, than add directly on the top of these vegan Double Chocolate Chip Muffins or directly into the batter (not more than ½ cup).

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.

Glass bowl with the flour and coco powder being whisked together,

Step 2: Add the flour, cocoa powder, baking soda and baking powder to a separate bowl and whisk together.

Double Chocolate Chip Muffin batter in a glass bowl with a spatula.

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.

Double Chocolate Chip Muffins batter in the muffin tin ready to be baked.

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

Double: This double chocolate muffins recipe makes 7 muffins, it’s extremely easy to double this recipe; that’ll give you more muffins to enjoy or freeze. You can freeze for up to 3 months, be sure you’ve got an airtight container. Best of all, you’ll have the best double chocolate muffins to grab right from your freezer, without needing to bake or clean up again.
Customization: Yes, you can adjust a few things, like making jumbo muffins, adding more chocolate chips or adding your favorite nuts, each of these changes will adjust the taste and texture of this Double Chocolate Chip Muffins recipe; but should still be a great tasting muffin to enjoy.
Snack or Dessert: 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.
Storing: Store the muffins in an airtight container at room temperature for 3 days. You can also freeze them in an airtight freezer container for up to 3 months.

Recipe FAQs

Are muffins healthier than cupcakes?

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.

Can I use muffin liners?

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.

Is a muffin junk food?

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.