When vegan chocolate muffins taste as good as these, nobody will miss anything, guaranteed! Whether served with coffee or as an on-the-go snack, these chocolatey treats are always a hit. And not just with those who eat them – they’re also a baker’s dream: it doesn’t get much easier than this!
Vegan Chocolate Muffins Without Compromise
A vegan chocolate muffin recipe has plenty of advantages, even if you don’t usually follow a plant-based diet. No eggs at home? No problem! With the right tricks, even muffins without eggs turn out fluffy and moist. The preparation is simple and quick – you’ll need no more than 10 minutes to get the batter into the oven. And since this is a recipe for vegan chocolate muffins without any special ingredients like chia seeds, ground flaxseeds, or the like, you’ll likely already have everything you need at home. Plus, the recipe is versatile and can easily be adapted to your taste. Last but not least, these vegan chocolate muffins taste absolutely delicious – rich, chocolatey, and indulgent. Give them a try!
Key Ingredients
In addition to the basics like all-purpose flour and baking powder, the following ingredients are essential to ensure your muffins turn out perfectly:
Chocolate: The chocolate in these vegan chocolate muffins comes from unsweetened cocoa powder (which provides color and a slightly bitter, aromatic taste) as well as chocolate shavings and chunks or chips. For the best results, opt for bittersweet varieties, as they’re typically vegan by default. Otherwise, look for explicitly vegan chocolate options – but note that these can be more expensive.
Sugar: Sugar not only sweetens the muffins but also adds volume and, depending on the type of sugar, a hint of caramel flavor. I like to use a mix of brown sugar and regular white sugar. If needed, you can use just one or the other.
Oil: Oil makes vegan chocolate muffins moist and buttery (yes, buttery!) – especially if you use butter-flavored rapeseed oil, which you can find in most grocery stores. If you can’t find it, neutral oils like sunflower or coconut oil work as substitutes, though they’re not my top choice.
Vinegar and Baking Soda: This combination ensures that the batter rises nicely, even without eggs. Don’t skip this step! The vinegar flavor won’t be noticeable in the final result. I like to use fruit vinegar or light balsamic vinegar.
How to Make Vegan Chocolate Muffins in 3 Easy Steps
Even though this is a recipe for vegan muffins, the basic steps are similar to my classic muffin recipes. Here’s what to do:
Prepare the batter: Start by whisking the oil and sugar together until the sugar crystals dissolve. In separate bowls, mix the dry ingredients and the wet ingredients. When you combine the two, stir only briefly – overmixing can make the batter dense, which will affect the texture of the muffins.
Fill the muffin cups: Fill your muffin liners only about two-thirds full, as the batter will rise while baking. Paper liners work just as well as silicone ones, but for extra stability, place them in a muffin tray.
Bake the muffins: The baking time will depend on your oven, so keep an eye on them. It’s better to underbake slightly than to overbake, as this will keep your vegan chocolate muffins moist and delicious.
Delicious Variations
For delicious variations, you can make your vegan muffins even more indulgent by folding in extra chopped chocolate or cocoa nibs. If you’re craving a fruity twist, add cherries to the batter for a Black Forest-style flavor and consider topping them with a creamy frosting for an extra special touch. For a sugar-free option, use sugar alternatives like xylitol or erythritol along with sugar-free chocolate. If you're looking for a completely sugar-free recipe, don’t miss my low-calorie vegan chocolate muffins.
How to Store Vegan Chocolate Muffins
Store the muffins in an airtight container at a cool temperature (but not in the refrigerator) to keep them fresh for 2–3 days. Of course, they taste best when freshly baked! You can also freeze them and let them thaw at room temperature when you’re ready to enjoy them.
Extra Tips for Vegan Baking
Looking for more tips on how to substitute ingredients in vegan recipes? Check out our ingredient swap guide for inspiration. But why not skip the research and head straight to baking? 😊 This vegan chocolate muffin recipe is the perfect place to start!
Or, if you’re in the mood for more vegan desserts, why not try my vegan chocolate cake, vegan apple pie, or vegan lemon muffins?
Recipe Card
Vegan Chocolate Muffins
Ingredients
- 70 grams (⅓ cups) sugar
- 70 grams (⅓ cups) brown sugar
- 90 grams (6 ½ tablespoons) rapeseed oil, with butter flavor
- 240 milliliters (1 cups) soy milk, or oat/almond milk
- 1 tablespoon fruit vinegar, see tips
- 225 grams (1 ¾ cups) all-purpose flour
- 30 grams (⅓ cups) unsweetened cocoa powder, sifted
- 1 ½ teaspoons (1 ½ teaspoons) baking powder, leveled, approx. 6g
- 1 teaspoon baking soda, leveled, approx. 4g
- 2 pinches salt
- 50 grams (3 ½ tablespoons) chocolate shavings
- 35 grams (2 ⅓ tablespoons) chocolate chips
Instructions
- Preheat the oven to 350°F (175°C), top and bottom heat. In a bowl, whisk the oil with both types of sugar until well combined. Add the plant-based milk and stir it in, followed by the vinegar.
- In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Add these dry ingredients along with the chocolate shavings to the wet mixture. Stir everything together as briefly as possible until just combined (e.g., with a spatula or a stand mixer on low, for roughly 10 seconds).
- Divide the batter evenly into 12 muffin liners (either paper or silicone). Each liner should be filled only about two-thirds full. For better stability, place the liners in a muffin tin. Sprinkle the muffins with the chocolate chips.
- Bake the muffins for approximately 16–19 minutes. They should still feel slightly soft when removed from the oven to ensure they stay moist.
Notes
Vinegar: The acidity of the vinegar, combined with the baking soda, helps the muffins become light and fluffy. Suitable options include apple cider vinegar, raspberry vinegar, or light balsamic vinegar. In a pinch, lemon juice can also work.
Chocolate: Be sure to use vegan chocolate shavings and chips, or opt for regular bittersweet chocolate, which is almost always vegan by default.
Easy to make and moist and tasty. Had them for a picnic lunch and in lunch boxes. Froze well and defrosted as needed.
Thank you so much for your feedback 🙂