Double Chocolate Muffins

Nut-free option

Double chocolate muffins were one of our favorite store-bought breakfast foods growing up (you know the ones). Making them at home is surprisingly easy, and—bonus—no dairy or eggs are needed. So, what are you waiting for? Double chocolate deliciousness is waiting for you.

Double Chocolate Muffins stand as a testament to the harmonious union of rich cocoa and luscious chocolate chips. These delectable treats promise a double dose of chocolate goodness in every bite, making them a must-try for chocoholics and dessert enthusiasts alike. With their moist texture, intense chocolate flavor, and charming appearance, these muffins are a delightful addition to any breakfast spread, tea-time gathering, or dessert platter.

Crafting these Double Chocolate Muffins begins with a simple yet ingenious combination of ingredients. The batter consists of classic components like all-purpose flour, unsweetened natural cocoa powder, and a careful balance of baking powder and baking soda for that perfect rise. Granulated sugar sweetens the mix, enhancing the overall flavor profile. To bind everything together, a blend of soy milk and a tangy touch of lemon juice or vinegar is used, resulting in a curdled mixture that ensures the desired texture.

The magic of these muffins intensifies with the incorporation of vegan semisweet chocolate chips—both within the batter and as a decadent topping. The chocolate chips melt into gooey pockets of delight during baking, creating a luxurious contrast to the cocoa-infused muffin base. The addition of vegan sour cream, nondairy yogurt, or other alternatives lends moisture and depth to the muffins, enhancing their velvety consistency.

The baking process is a journey of anticipation, as the muffins transform in the oven, releasing an irresistible aroma that fills the kitchen. Once baked to perfection, a toothpick inserted into the center of a muffin should emerge with only a few crumbs clinging to it, ensuring a moist crumb without any raw batter.

Upon cooling slightly, these Double Chocolate Muffins are ready to grace the palate. Their tender crumb and dual chocolate character make each bite a moment of sheer indulgence. As you savor these muffins, the harmonious blend of flavors and textures unfolds, showcasing the richness of cocoa and the decadence of chocolate chips in every mouthful.

Whether enjoyed as a morning treat, an afternoon snack, or a dessert that wraps up a meal, Double Chocolate Muffins cater to the desires of chocolate aficionados with finesse. Their ability to evoke comfort and joy through the symphony of chocolate notes makes them a timeless favorite, sure to leave an indelible mark on the taste buds and hearts of all who have the pleasure of savoring them.

PREP TIME: 20 minutes

COOK TIME: 18 to 22 minutes

YIELD: 12 muffins

INGREDIENTS:

• Nonstick spray, for pan
• 1 cup (240 ml) soy milk
• 1 tbsp (15 ml) lemon juice, white vinegar, or apple cider vinegar
• 1¾ cups (218 g) all-purpose flour (spooned and leveled or weighed)
• ½ cup (50 g) unsweetened natural cocoa powder (spooned and leveled or weighed)
• ¾ cup (150 g) granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ cup (120 ml) canola oil
• ⅓ cup (75 g) vegan sour cream, plain nondairy yogurt, Cashew Cream, or mashed overripe banana (nut-free if needed)
• 1 tsp pure vanilla extract
• 1⅓ cups (223 g) vegan semisweet chocolate chips, divided

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Spray a 12-well muffin pan with nonstick spray and set aside.
2. In a medium-sized bowl, whisk together the soy milk and lemon juice (or vinegar). Set aside for 10 to 15 minutes until curdled.
3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
4. To the curdled milk mixture, add the canola oil, vegan sour cream (or substitute), and pure vanilla extract. Mix to combine.
5. Pour the milk mixture into the flour mixture and mix until just combined, being careful not to overmix.
6. Gently fold in 1 cup (168 g) of the vegan semisweet chocolate chips.
7. Evenly distribute the batter among the prepared muffin wells, filling all 12 wells.
8. Sprinkle the remaining ⅓ cup (55 g) of vegan semisweet chocolate chips evenly over the batter.
9. Bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just crumbs (no raw batter).
10. Remove the muffins from the oven and allow them to cool slightly before serving.
11. These muffins can be stored in an airtight container at room temperature for 2 to 3 days or in the fridge for about a week.