The Best Vegan Double Chocolate Chip Muffins
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.
Ingredients
- 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
Instructions
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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.
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To the bowl with the flax eggs, whisk in the milk mixture, yogurt, oil, and vanilla extract until combined.
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In a separate larger mixing bowl, combine the flour, sugars, cocoa powder, espresso powder, baking soda, and salt. Whisk well until incorporated.
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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.
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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.