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Home » Muffins

Vegan Double Chocolate Muffins

Modified: Aug 29, 2021 · Published: Jan 18, 2010 by Anna · This post may contain affiliate links · 15 Comments

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Vegan Double Chocolate Muffins were inspired by a recipe from Nicole at Baking Bites. Normally I'd just make the King Arthur Chocolate Muffins, but I'd run out of eggs and needed an egg-free alternative. These were perfect!

Soy milk and Maple Syrup

Vegan Double Chocolate Muffins call for soy milk instead of regular milk and maple syrup instead of sugar.  The syrup adds moisture, but does not really add a lot of maple flavor.  The recipe makes anywhere from 6 to 8 muffins depending on how large you choose to make them. The muffins are not too sweet, so make sure to add the chocolate chips for a little extra richness. I like putting a little coarse sugar on top as well, but that is optional.

vegan double chocolate muffins
An old photo of he muffins.

Chocolate Muffins with Coconut Milk

Update: You can make these with coconut milk, too! I've added that variation to the recipe. If you use coconut milk, reduce the oil to 1 tablespoon. The batter should be very thick -- almost like cookie dough. You should be able to pile it in the muffin cups.

Recipe

Vegan Double Chocolate Muffins

Vegan Double Chocolate Muffins

Cookie Madness
Vegan Double Chocolate Muffins are very easy to make and don't call for any hard-to-find ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
 

  • 1 ¼ cups whole wheat flour 6 oz
  • ¼ cup unsweetened natural cocoa powder Don’t use Dutch process
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup maple syrup
  • ¾ cup soymilk or full fat coconut milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons vegetable oil or 1 tablespoon if using coconut milk Melted coconut oil also works well
  • ½ cup chocolate chips check to make sure they are vegan if that's important

Instructions
 

  • Preheat oven to 350 degrees F. Line 8 muffin cups or line with paper liners.
  • Whisk the flour, cocoa, baking soda, baking powder and salt together in a bowl.
  • Whisk the maple syrup, milk, vanilla and oil together in a second bowl.
  • Pour wet ingredients into dry ingredients and stir until mixed. Stir in the chocolate chips. Divide evenly among muffin cups and bake on center rack for 18-20 minutes.
  • Cool completely on a wire rack.
Keyword Chocolate Muffin, Vegan
Tried this recipe?Let us know how it was!
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Comments

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  1. Shelley says

    January 17, 2011 at 8:44 am

    I've had to give up dairy because my breastfeeding daughter has an allergy - and I've been craving chocolate goodies like crazy. These muffins saved the day, gorgoeus! thankyou for sharing

  2. nags says

    June 05, 2010 at 10:15 pm

    those do look amazing 🙂

  3. Anna says

    January 31, 2010 at 4:55 pm

    Hi Samantha,

    As I understand it, it has to do with the ph levels of cocoa. Dutch process has had some of its a acidity removed and with less acid, might not react as well with the other leavenings and the result might be less of a rise in the muffin. If you Google Dutch Process vs. Natural, you'll get a more scientfic explanation, but I can tell you from personal experience using different cocoa gives you different results. One cookie where I can really see a difference is the Tex Mex Chocolate Cookies. If I use Dutch process, I get flat cookies. If I use natural, I get really puffy and fat cookies.

    This recipe has both types of leavening (baking soda/neutral and baking powder/acid) so using Dutch process might not cause huge problems. However, the original recipe warned not to so I suppose the natural works better.

  4. samantha says

    January 31, 2010 at 1:58 pm

    these look absolutely delicious! only question is how come you cannot use the dutch process??

  5. BigSis says

    January 19, 2010 at 7:55 am

    I'm trying these! I'm in my third week of being vegan, so this is perfect timing! I have a fabulous recipe for vegan pumpkin bread, so I KNOW there is good vegan baking to be done. I did have a horrible nasty vegan disaster over the weekend with some buckwheat-hemp-flax-banana pancakes. They were green and soggy and just plain grossness. These cupcakes, however, sound delicious!

  6. Laura E. says

    January 18, 2010 at 9:15 pm

    serious eats just reviled their pick for the best chocolate chip cookie in New York!

    http://newyork.seriouseats.com/2010/01/chocolate-chip-cookie-championship-the-finals-best-new-york-city-cookie.html#continued

  7. Meryl says

    January 18, 2010 at 4:56 pm

    Anna,
    These sound great!
    By the way, I sent emails to both your email addresses, but they were sent back to me. So, I guess I'll need to use another account when I want to contact you.

  8. Katrina says

    January 18, 2010 at 3:29 pm

    An intervention, hmmm? I'll come get you and we'll head to....the cookie capitol of the world. Now, where is that? Anyone? Best cookies anywhere? I'm still sold on Levains and Jacques. That settles it, we need a trip to NYC! Sigh. Oh how I wish!

  9. Jessica @ How Sweet It Is says

    January 18, 2010 at 2:37 pm

    Oh these sound fabulous!! They look delicious!

  10. Anna says

    January 18, 2010 at 2:28 pm

    Katrina, I need some muffin madness intervention!

    Dani, let me know if you try them.

    Martha, I've decided that a cupcake is a) frosted, has a flatter top, and is sweeter and a muffins is b) domed (hopefully!), has a less-tight crumb and is often less sweet. I'm trying to make muffins that really taste and feel like muffins rather than just cakes in disguise. Then again, I guess they're all just little cakes.

    Lisa, I love the idea of adding peanut butter chips to these and will definitely try it next time.

    BTW. Happy Martin Luther King Day!! I should have mentioned it earlier.

  11. Lisa Ernst says

    January 18, 2010 at 1:51 pm

    Very timely recipe! This looks like a great base for chocolate muffins. I've yet to embark on my vegan muffin experiments, but already I have another one in mind (beyond the chocolate chip coconut). Now I want to do a peanut butter chocolate chip with bits of Newman's Own dark chocolate peanut butter cups added. Fun!

  12. Fat Fudge says

    January 18, 2010 at 1:42 pm

    I have the cookbook. I tried one recipe and it was awful! Needless to say, I have never used it again.

  13. Martha in KS says

    January 18, 2010 at 9:53 am

    These sound sweet & delicious, but I'm noticing that many muffin recipes sound like cupcakes. What's the difference? No icing?

  14. dani says

    January 18, 2010 at 9:10 am

    oh these look and sound so fabulous!!! gonna have to try them out next time i am craving something choclate-y 🙂

  15. Katrina says

    January 18, 2010 at 9:04 am

    Where is my Cookie Mad Anna and what have you done with her?! 😉
    No, really, I love all this Muffin Madness! Eggs Schmeggs, who needs 'em when there
    seems to be so many great recipes out there without them? I recently posted some "vegan" ccc's I made, too! And they are really good!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

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