Bakery-Style Vegan Double Chocolate Muffins

These Bakery-Style Vegan Double Chocolate Muffins are super moist, ultra chocolatey, and have a tender crumb that’s just perfection. The recipe produces a small batch, so you won’t be overwhelmed with leftovers. They freeze like a dream and are completely allergy-friendly and vegan.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-purpose flour: Provides structure to the muffins. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Cocoa powder: Adds rich chocolate flavor. I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise, this is especially important in egg-free baking . 
• Baking powder and baking soda: Help the muffins rise and become fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Balances the sweetness and enhances flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk (non-dairy): I recommend almond milk or soy milk, but any non-dairy milk will work.
• Vinegar: Reacts with the baking soda to create lift and tenderness. You can use apple cider vinegar or white vinegar.
• Vanilla extract: Adds depth of flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
• Espresso powder: It enhances the chocolate flavor; it is optional but highly recommended. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
• Oil: Keeps the muffins moist. Use any neutral-flavored oil.
• Granulated sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the muffins.
• Sour cream (non-dairy): Adds moisture and tenderness. You can use vegan sour cream or plain yogurt.
• Semi-sweet chocolate chips: Because you can never have too much chocolate! Make sure you use dairy-free or vegan chocolate. My favorite dairy-free chocolates are Enjoy Life Semi Sweet Chocolate Mini Chips and Gefen Vegan Semi Sweet Real Dark Chocolate Chips. 

Process Overview: How To Make Double Chocolate Muffins Without Eggs and Dairy Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a mixing bowl, combine non-dairy milk, vinegar, vanilla, espresso powder, oil, sugar, and non-dairy sour cream.

Step 3 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add vegan chocolate chips and mix to distribute evenly. Cover the bowl with a towel and allow the batter to rest for 15 minutes. Meanwhile, preheat the oven to 425º F (220º C).

Step 4 – Fill The Pan

Line every other well of a 12-count muffin pan with muffin liners, meaning you’ll only fill every other muffin well (6 muffins total) with batter. Fill the liners all the way to the top with batter. Add the remaining chocolate chips to the tops of the muffins.

Step 5 – Bake

Place one pan in the center of the oven and bake for 5 minutes at 425º F (220º C). Then keep the muffins in the oven, reduce the temperature down to 350º F (180º C), and bake the muffins for another 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Variations & Additions

• Nutty twist: Add chopped nuts like walnuts or pecans for extra crunch.
• Fruity flair: Fold in some raspberries or chopped strawberries for a fruity chocolate combo.
• Coconut lovers: Sprinkle shredded coconut on top of the muffins before baking for a tropical touch.
• Mint Double Chocolate Muffins: Add a hint of mint extract to the batter for a refreshing twist on traditional double chocolate muffins.

Storing and Freezing Instructions

Store: The muffins can be stored in an airtight container at room temperature for 3 to 4 days, then transferred to the refrigerator for up to 1 week.

Pro-Tip: Line the bottom of the airtight container with paper towels. The paper towels will act like sponges, absorbing the moisture the muffins release while they are stored. Replace the paper towel when you see it is too moist.

Freeze: Muffins can also be frozen for up to 3 months. Cool them completely, then wrap them in plastic wrap and foil and place them in a freezer bag. To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20-second intervals until defrosted.

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Recipe Card