These vegan double chocolate muffins are my go-to when I need a chocolate fix that feels special but doesn't require a trip to the store for buttermilk or eggs. They're jumbo-sized, tender, and packed with two kinds of chocolate – cocoa in the batter and melty chunks in every bite.
Advertisements1
I developed this recipe after countless batches that came out dry or sunken. The secret? A combination of applesauce and plant milk to keep them moist, plus a hot water bloom for the cocoa that deepens the chocolate flavor. Even my non-vegan friends can't tell the difference.
Whether you're vegan or just baking for someone who is, these muffins are a crowd-pleaser. They're perfect for breakfast with a coffee, a lunchbox treat, or a late-night snack that feels indulgent but is actually pretty wholesome.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Provides structure. You can use white whole wheat for a heartier texture, but the muffins will be denser.
1 cup (200g) granulated sugar
Adds sweetness and helps with browning. Coconut sugar works but will make the muffins darker and slightly less sweet.
1/2 cup (50g) unsweetened cocoa powder
Use Dutch-processed for a milder, richer flavor, or natural for a more intense chocolate kick.
1 teaspoon baking soda
Leavening agent that reacts with the acidity from the applesauce and vinegar.
1/2 teaspoon salt
Balances sweetness and enhances chocolate flavor.
1 cup (240ml) unsweetened almond milk
Any plant milk works – soy, oat, or coconut. If using canned coconut, dilute with water.
1/2 cup (120g) unsweetened applesauce
Replaces eggs and adds moisture. You can substitute mashed banana (about 1 medium), but it will add a slight banana flavor.
1/3 cup (80ml) neutral oil (e.g., canola or sunflower)
Keeps muffins moist. Melted coconut oil also works, but make sure other ingredients are at room temperature to avoid clumping.
1 tablespoon apple cider vinegar
Activates the baking soda for a better rise. White vinegar or lemon juice work too.
2 teaspoons vanilla extract
Enhances the chocolate flavor. Use pure vanilla if possible.
1/2 cup (90g) hot water
Blooms the cocoa for a deeper, more intense chocolate flavor. Don't skip this – it makes a difference.
1 cup (180g) vegan chocolate chips
Use semi-sweet or dark. If you don't have vegan chips, chop a dark chocolate bar (check for dairy).
Tips & Tricks
- Don't overmix the batter – mix until just combined, a few lumps are fine. Overmixing develops gluten and makes muffins tough.
- Fill the muffin cups almost to the top – this creates the tall, bakery-style dome. If you prefer smaller muffins, reduce baking time by a few minutes.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms from steam.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with paper liners or lightly grease the cups.
2. Mix dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps.
3. Combine wet ingredients
In a separate bowl or large measuring cup, mix the almond milk, applesauce, oil, vinegar, and vanilla extract. Stir well.
4. Bloom the cocoa
Add the hot water to the wet mixture and stir. This hot liquid will deepen the chocolate flavor when combined with the cocoa.
5. Combine wet and dry
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just moistened – a few streaks of flour are okay. Do not overmix.
6. Add chocolate chips
Fold in the chocolate chips, reserving a few to sprinkle on top. This ensures chips are distributed throughout.
7. Fill the muffin cups
Divide the batter evenly among the 6 jumbo muffin cups, filling them almost to the top. Sprinkle the reserved chips on top.
8. Bake to perfection
Bake for 30–35 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. The internal temperature should read 200°F (93°C).
9. Cool and enjoy
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Delicious Variations
Make it gluten-free by using a 1
1 gluten-free flour blend and adding 1/2 teaspoon xanthan gum if your blend doesn't have it.
- Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Swap the chocolate chips for raspberries (fresh or frozen) for a chocolate-raspberry twist.
How to Store Vegan Double Chocolate Muffins
Refrigerator
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Freezer
Wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
Reheating
Microwave a muffin for 15–20 seconds, or warm in a 350°F (175°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I make these muffins gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add 1/2 teaspoon xanthan gum if your blend doesn't already contain it.
Q: Can I use a regular muffin tin instead of jumbo?
Absolutely. Use a standard 12-cup muffin tin and fill each cup about 3/4 full. Bake for 20–25 minutes, checking for doneness.
Q: Why are my muffins dry?
Overbaking is the most common cause. Check them at the minimum time and remove when a toothpick comes out with a few moist crumbs. Also, measure your flour correctly – spoon and level, don't scoop.
Q: Can I reduce the sugar?
You can cut the sugar to 3/4 cup (150g) without significantly affecting texture, but the muffins will be less sweet. For a sugar-free option, use a baking sweetener like erythritol, but note it may alter browning.
Now that you have this foolproof recipe, it's time to preheat that oven. Whether you're a seasoned vegan baker or just starting, these muffins are sure to become a staple. Happy baking! Small steps, big impact.
Vegan Double Chocolate Muffins
Indulgent vegan double chocolate muffins that are moist, rich, and surprisingly easy to make from scratch.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) unsweetened almond milk
- 1/2 cup (120g) unsweetened applesauce
- 1/3 cup (80ml) neutral oil (e.g., canola or sunflower)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 cup (90g) hot water
- 1 cup (180g) vegan chocolate chips
📋 Instructions
- 1Preheat and prep — Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with paper liners or lightly grease the cups.
- 2Mix dry ingredients — In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps.
- 3Combine wet ingredients — In a separate bowl or large measuring cup, mix the almond milk, applesauce, oil, vinegar, and vanilla extract. Stir well.
- 4Bloom the cocoa — Add the hot water to the wet mixture and stir. This hot liquid will deepen the chocolate flavor when combined with the cocoa.
- 5Combine wet and dry — Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just moistened – a few streaks of flour are okay. Do not overmix.
- 6Add chocolate chips — Fold in the chocolate chips, reserving a few to sprinkle on top. This ensures chips are distributed throughout.
- 7Fill the muffin cups — Divide the batter evenly among the 6 jumbo muffin cups, filling them almost to the top. Sprinkle the reserved chips on top.
- 8Bake to perfection — Bake for 30–35 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. The internal temperature should read 200°F (93°C).
- 9Cool and enjoy — Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips from her own experiments in reducing plastic and food waste.
