Super Simple Vegan Chocolate Muffins

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This Super Simple Vegan Chocolate Muffins recipe is my quick and easy go-to recipe for when I’m craving chocolate cake. There’s no better pick-me-up then a delicious, fluffy, chocolate packed muffin on a busy day – or any day, really. I have always had a deep adoration for anything chocolate…it’s the holy grail to happiness in my daily life. Some days a single chocolate square is enough to satisfy my cravings. But other days only a rich, chocolatey, decadent chocolate cake will do. And that’s where these muffins come into play.
They’re chocked full of vegan chocolate chips and are so deliciously decadent it’s like I can hear the angels singing.

Chocolate and coffee are a match made in heaven. They always bring out the best in each other and make the chocolate taste deeper and richer. In my humble opinion this may just be the best and easiest vegan chocolate muffins recipe ever.

What’s great about this recipe

• Super simple ingredients and easy to make – no strange ingredients or difficult to get items
• Impossible to tell it’s vegan
• Decadent, rich and packed with chocolate
• A crowdpleaser
• Can be frozen
• Easy to make gluten free by using gluten free flour

Cooking tips

The apple cider vinegar works together with the baking powder to make the muffins rise and get the real muffins shape. A lot of vegan muffins can tend to get a little flat, because there’s no eggs in them. Even with using flax eggs, vegan baking often get flat on top. I don’t claim to know how, but adding apple cider vinegar to your muffins batter, recreates the same effect as eggs. I know it sounds strange, but it’s a step that shouldn’t be missed. And luckily you can’t taste the vinegar once the muffins are cooked.

How is these Super Simple Vegan Chocolate Muffins made? It’s so easy:

Prep: 5 minutes
Cook: 25 minutes
Makes: 12

• 1 1/4 cups all purpose flour
• 3/4 cup white sugar
• 3/4 cup cocoa powder
• 2 tbsp instant espresso powder
• ½ tsp salt
• 1 tsp vanilla
• 2 tsp baking powder
• 1 tbsp apple cider vinegar
• ½ cup vegan butter, melted
• 1 cup almond milk
• 1 cup vegan chocolate chips

• Preheat oven to 400F.
• Line a muffin pan with 12 muffin paper liners (if you’re making large muffins they will make around 9 muffins).
• In a large mixing bowl, whisk together flour, sugar, cocoa powder, instant espresso powder, vanilla extract and salt. Once everything is combined, gently whisk in the apple cider vinegar, almond milk and melted vegan butter, being careful not to whisk it too much.
• Carefully fold in the chocolate chips and divide the batter evenly in the muffin pan.
• Bake the muffins in the middle of the oven for 2o minutes or until the muffin is cooked (use a toothpick to test if there’s dough sticking to it when you insert it into the muffin. If the toothpick comes out clean, the muffins are ready).
• Let the muffins cool 10 minutes before removing them from the pan.

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Looking for more vegan cake recipes? Try my easy vegan chocolate chip cookies or my amazing vegan fudgy brownies