It was a cozy Sunday morning when Lauren and I found ourselves craving something sweet and comforting. The idea of rich, chocolatey muffins fresh out of the oven sounded perfect. We reminisced about our favorite bakery-style muffins with their tall, domed tops and gooey chocolate centers. Determined to recreate that experience at home, we rolled up our sleeves and got to work.
We gathered our ingredients: dairy-free yogurt for moisture, brown sugar for depth of flavor, and a generous amount of cocoa powder for that intense chocolate taste. Lauren insisted on adding a handful of vegan chocolate chips to the batter, and I couldn't agree more. As the muffins baked, the kitchen filled with the irresistible aroma of chocolate. When we finally took them out of the oven, they looked just like the ones from our favorite bakery—tall, moist, and studded with melty chocolate chips. One bite, and we knew we had a new favorite recipe.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
Wet Ingredients
- 1¼ cups packed brown sugar
- 1 cup dairy-free yogurt (or applesauce), at room temperature
- ⅔ cup neutral-flavored oil
- ½ cup dairy-free milk, at room temperature
- 1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- ½ cup unsweetened cocoa powder
- 2½ cups all-purpose flour, spooned and leveled
- 3 teaspoons baking powder
- 2 teaspoons espresso powder (optional, for depth of flavor)
- Pinch of salt
- 1 cup vegan chocolate chips or chopped vegan chocolate
To Decorate
- Extra vegan chocolate chips or chopped vegan chocolate
Instructions
Prepare the Batter
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with liners.
- In a large mixing bowl, combine the brown sugar, dairy-free yogurt, oil, dairy-free milk, vinegar, and vanilla extract.
- Stir until well combined.
- Add the cocoa powder and whisk until there are no lumps.
- Add the flour, baking powder, espresso powder (if using), and salt to the bowl.
- Whisk until just combined; it's okay if there are a few small lumps.
- Be careful not to overmix, as this can lead to dense muffins.
- Gently fold in the chocolate chips.
Bake the Muffins
- Divide the batter evenly among the muffin cups, filling each nearly to the top.
- For taller muffin tops, consider baking the muffins in every other cavity of your muffin pan.
- If desired, sprinkle extra chocolate chips on top of each muffin.
- Bake for 23 to 27 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the muffins to cool in the pan for at least 15 minutes before transferring them to a wire rack to cool completely.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesThese vegan chocolate muffins have quickly become a staple in our household. They're rich, moist, and satisfyingly chocolatey—everything we could want in a muffin. Whether enjoyed with a morning cup of coffee or as an afternoon treat, they never fail to bring a smile to our faces.
We've shared them with friends and family, and they've been a hit every time. It's amazing how a simple recipe can bring so much joy. We hope you enjoy baking and eating these muffins as much as we do.
