These vegan chocolate muffins are a chocolate lovers dream. They are easy to make, come together quickly, and are SO tasty with a moist chocolate muffin filled with melty chocolate chips.
Vegan yogurt is a secret ingredient to these muffins that makes them so delicious and moist. The rest of the recipe is made up of simple ingredients you likely already have on hand.
I love muffins and chocolate, so why not combine the two? My 9-year-old absolutely loved these; he kept coming back for more.
And I can’t really blame him; I was doing the same thing.
I love that this recipe comes together quickly.
Some people like to complain about the sugar content in muffins because muffins tend to be considered more of a breakfast food.
So, if the 1 cup of sugar in this recipe is too much, you can drop it 3/4 cup if you prefer. It depends on how much sweetness you’re used to in baked goods.
This definitely borders between a cupcake and a muffin. It’s like the Costco giant chocolate muffins but better.
To be fair, I haven’t had a Costco muffin in a solid 12 years.
But I sure used to love those poppyseed muffins from there.
Enough blabbing; let’s get to the recipe.
Vegan Double Chocolate Chip Muffins Recipe Q&A
Which brands of chocolate chips are vegan?
- Enjoy Life
- Trader Joes semi-sweet
- Equal Exchange
- Many store brands
- Nestle Toll-house dark chocolate
- Kirkland in the tall bag *some Costcos have this; some don’t.
Always check the back of the packing as they change recipes sometimes. There are more vegan options than this, but this is what’s common in my area.
Can I make these gluten free chocolate muffins?
Yes, if you sub out the regular flour with all-purpose gluten-free flour in a 1:1 ratio, that should work great.
Can I use coconut oil?
Yes, if you prefer to use coconut oil instead of vegetable oil just make sure the coconut oil is melted and cooled slightly before adding it to the recipe.
How do you make high top muffins?
In order to get high-top muffins, you want to ensure the batter in your muffin cup is full, then bake the muffins at 400 degrees for 5 minutes, then lower the temperature after the 5 minutes to whatever the recipe calls for.
This will help the leaving agent rise quickly.
I experimented with this recipe, and one batch was filled to the top of the muffin cup, and it had a nice high top; the other ones were not as full, and although they still looked nice, they didn’t have that tall top.
Can I make these into mini muffins?
I’ve only made these into big muffins, but all muffins can be made into mini muffins.
You will want to watch the bake time; it will be significantly shorter.
What ingredients do you need for the best vegan chocolate muffins?
Check out the recipe card at the bottom of this post for the full recipe.
- all purpose flour
- unsweetened cocoa powder
- white sugar
- brown sugar
- baking powder
- baking soda
- non-dairy milk (oat milk, cashew milk, soy milk, almond milk, whichever plant-based milk you prefer)
- unsweetened plain, non-dairy yogurt
- vegetable oil or canola oil (any light-tasting oil, not olive oil)
- flax eggs
- white vinegar (if all you have is apple cider vinegar, then that works)
- vanilla extract
- vegan chocolate chips
How do you make these vegan double chocolate muffins?
Preheat your oven to 425 degrees and line a muffin pan (muffin tin) with paper liners (muffin liners).
Make your flax egg; take a small cup, add 2 TB flax meal with 4 TB water, stir and set aside.
Take your stand mixer or a large bowl and combine your dry ingredients; flour, cocoa powder, sugars, baking soda/powder, and salt whisk until mixed well.
Take a medium bowl and combine your wet ingredients; yogurt, vegan milk, vinegar, vanilla, and oil; stir until combined when the flax egg is ready, add that and stir.
Combine the wet ingredients with the dry ingredients and mix until combined.
Fold in the vegan chocolate chips.
Take a large cookie scoop and scoop the muffin batter evenly into the muffin tins; I used two muffin tins and got 16 muffins.
Feel free to put some chocolate chips on top of the muffins; it always looks better.
Bake in the preheated oven for 5 minutes, then drop the temperature to 350 degrees and bake for about 14 minutes or until a toothpick comes out clean.
Let rest for 5 minutes, then remove the muffins to a cooling rack (wire rack) to finish cooling.
How do you serve this vegan muffin recipe?
These can be served for a snack or breakfast or whenever you typically serve muffins.
These do taste very similar to chocolate cake with a muffin flair so it may be too chocolatey for breakfast for some people.
How do you store this vegan chocolate muffin recipe?
Let these come to room temperature before storing them in an airtight container on the counter for up to 5 days.
If you live in a hot, moist environment, I would store these in the fridge, but I prefer the flavor when they’re served at room temperature or even a little warm.
Can you freeze muffins?
Muffins freeze really well.
If you want to freeze these, let them come to room temperature before storing them in a freezer-safe container for up to 3 months.
Let them defrost on the counter before enjoying them.
Want some other vegan muffin recipes?
- 1 3/4 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 or 3/4 cup white sugar *depending on how sweet you want it
- 1/4 cup brown sugar
- 1.5 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup non-dairy milk
- 3/4 cup unsweetened plain non-dairy yogurt
- 1/2 cup oil
- 2 flax eggs
- 1 tsp vinegar
- 2 tsp vanilla extract
- 1 1/4 cup vegan chocolate chips
- Preheat your oven to 425 degrees and line a muffin tin with liners.
- Make your flax egg; take a small cup, add 2 TB flax meal with 4 TB water, stir and set aside.
- Take your stand mixer or a large bowl and combine your dry ingredients; flour, cocoa powder, sugars, baking soda/powder, and salt whisk until mixed well.
- Take a medium bowl and combine your wet ingredients; yogurt, vegan milk, vinegar, vanilla, and oil; stir until combined when the flax egg is ready, add that and stir.
- Combine the wet ingredients with the dry ingredients and mix on medium speed until combined. Fold in the vegan chocolate chips. Take a large cookie scoop and scoop the batter evenly into the muffin tins; I used two muffin tins and got 16 muffins.
- Bake in the preheated oven for 5 minutes, then drop the temperature to 350 degrees and bake for about 14 minutes or until a toothpick comes out clean. Rest for 5 minutes, then remove the muffins to a cooling rack to finish cooling.
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.