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.
Servings 6 big muffins
Calories 540kcal
Ingredients
- 1 ½ cup (210 g) all- purpose flour
- ¾ cup (75 g) cocoa powder
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) salt
- 1 cup (240 ml) milk
- 1 tablespoon (15 g) vinegar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon espresso powder
- 1/3 cup + 1 tablespoon (95 ml) neutra-taste oil
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (45 g) sour cream
- ¾ cup (150 g) chocolate chips (semi-sweet or dark)
Instructions
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until combined.
- In a mixing bowl, combine milk, vinegar, vanilla, espresso powder, oil, sugar and sour cream.
- 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 chocolate chips and mix to evenly distribute.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. Meanwhile, preheat the oven to 425º F (220º C).
- 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 more chocolate chips to the tops of the muffins.
- 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.
Notes
Store: Store the muffins in an airtight container at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Tip: Line the bottom of the airtight container with paper towels. The paper towels will act like a sponge, absorbing the moisture the muffins release while they are stored. Replace the paper towel when you see 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.
Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting to give it enough time to reach the ideal recipe temperature.
- Don't overmix. Mix the batter until just combined. Overmixing can lead to tough muffins.
- Use Tulip Cupcake Liners. In my experience, the tulip liners help the muffins rise taller because they provide support and structure, allowing them to rise more evenly and maintain their shape.
- Fill the muffin liners to the top to achieve those tall muffin tops.
- Bake at 425º F (220º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180º C). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Check out all my tips and tricks for How To Get Extra Tall Muffins.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- 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.
Nutrition
Calories: 540kcal | Carbohydrates: 75g | Protein: 7g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 490mg | Potassium: 335mg | Fiber: 5g | Sugar: 41g | Vitamin A: 67IU | Calcium: 166mg | Iron: 3mg