Fluffy, moist, and rich chocolate muffins studded with gooey bits of dark chocolate – this Vegan Double Chocolate Chip Muffin recipe has a decadent chocolate flavor and the perfect melt-in-your-mouth texture.
I guarantee you, these Vegan Double Chocolate Chunk Muffins will be your new favorite sweet treat. They are fluffy, moist, and filled with gooey and rich bits of chocolate chips. If you’re a chocolate lover, then you have to try this recipe.
Believe it or not, these Double Chocolate Chip Muffins are completely egg and dairy-free. How is that possible? Flax eggs are used to replace regular eggs and non-dairy milk substitutes regular dairy milk.
Want to know a secret? I think these muffins surpass any regular non-vegan muffins – they truly are so incredibly moist and fluffy and the chocolate flavor is extra rich with the help of espresso powder.
How to Make The Best Vegan Double Chocolate Chip Muffins:
- In a medium mixing bowl, whisk together 2 tbsp flaxseed meal and 4 tbsp water. Let sit for 5 minutes. In the meantime, measure out non-dairy milk in a liquid measuring cup and whisk in 1 tsp apple cider vinegar. Let sit for 5 minutes.
- To the bowl with the flax eggs, whisk in the milk mixture, yogurt, oil, and vanilla extract until combined.
- In a separate larger mixing bowl, combine the flour, sugars, cocoa powder, espresso powder, baking soda, and salt. Whisk well until incorporated.
- Pour liquid mixture into dry and fold until just a bit of flour remains. Fold in chocolate chips until incorporated and no flour remains (making sure not to overmix). Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 425°F. Line a muffin tin with muffin liners. Fill each liner almost to the top with batter, leaving about a fingertip room from the top. Bake for 5 minutes then reduce heat to 350°F and bake for 14 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to a wire cooling rack.
Frequently Asked Questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not attest to how it turns out with gluten-free substitutions. However, you are more than welcome to do some testing yourself.
What kind of yogurt should I use?
I used So Delicious unsweetened, plain coconut yogurt – it’s mild in flavor and doesn’t have too thick of a texture. Aim for a dairy-free yogurt that is mild in thickness – not super thick like greek yogurt, but also not runny.
What’s the difference between dutch-processed cocoa powder and regular cocoa powder?
Interested in learning more about the differences between dutch processed and natural cocoa powder? Read this post by Sally’s Baking Addiction.
Do I have to rest the batter for 1 hr?
I highly suggest not skipping this part. Resting the batter in the fridge will allow the starch in the flour to suck up more moisture, leading to a taller, fluffier muffin. You can skip this step if you are short on time!
If you’re looking for more delicious muffin recipes, you’ll also love these Fluffy Vegan Toffee Muffins, these Banana Nut Muffins, and these Apple Pie Streusel Muffins.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy, moist, and rich chocolate muffins studded with gooey bits of dark chocolate – this Vegan Double Chocolate Chip Muffin recipe has a decadent chocolate flavor and the perfect melt-in-your-mouth texture.
- 2 tbsp flaxseed meal
- ½ cup non-dairy milk
- 1 tsp apple cider vinegar
- ¾ cup unsweetened, plain non-dairy yogurt
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 cups all-purpose flour
- ⅓ cup dutch-processed cocoa powder
- 1 tsp instant espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1-1 ½ cups dark chocolate chips
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In a medium mixing bowl, whisk together 2 tbsp flaxseed meal and 4 tbsp water. Let sit for 5 minutes. In the meantime, measure out non-dairy milk in a liquid measuring cup and whisk in 1 tsp apple cider vinegar. Let sit for 5 minutes.
-
To the bowl with the flax eggs, whisk in the milk mixture, yogurt, oil, and vanilla extract until combined.
-
In a separate larger mixing bowl, combine the flour, sugars, cocoa powder, espresso powder, baking soda, and salt. Whisk well until incorporated.
-
Pour liquid mixture into dry and fold until just a bit of flour remains. Fold in chocolate chips until incorporated and no flour remains (making sure not to overmix). Cover bowl with plastic wrap and refrigerate for 1 hour.
-
Preheat the oven to 425°F. Line a muffin tin with muffin liners. Fill each liner almost to the top with batter, leaving about a fingertip room from the top. Bake for 5 minutes then reduce heat to 350°F and bake for 14 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to a wire cooling rack.
