Quick & Easy Vegan Chocolate Muffins: A Simple Dairy-Free Treat

2 weeks ago

Inspired by: @iszy

Craving a sweet, chocolatey start to your day? Or perhaps a delightful afternoon pick-me-up that's both easy to make and aligns with your conscious choices? Look no further than these incredibly simple vegan chocolate muffins! This recipe is perfect for those moments when a chocolate craving hits unexpectedly and you need a quick, satisfying solution using ingredients you likely already have in your pantry. As one abillion user noted, "it’s always good to use up what we already have!" and these muffins are a fantastic way to do just that.

Whether you're new to vegan baking or a seasoned pro, these dairy-free and egg-free muffins come together effortlessly. They're an excellent choice for a busy morning breakfast, a school lunchbox treat, or simply a comforting snack. Ready in under 30 minutes, they deliver rich chocolate flavor without any fuss.

Ingredients for vegan chocolate muffins laid out on a clean surface, ready for baking

What You'll Need

Equipment

- Muffin pan
- Paper liners (optional)
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons

Ingredients

- 1 ½ cups all-purpose flour
- ½ cup cocoa powder (unsweetened, your favorite brand)
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Himalayan salt
- 1 cup plant milk (such as unsweetened almond milk or soy milk)
- ½ cup vegetable oil (or sunflower oil, or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips (vegan)

Instructions

Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease it lightly.
In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the wet ingredients: plant milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
If using, gently fold in the vegan chocolate chips.
Divide the batter evenly among the 12 muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Don't Overmix: For light and fluffy muffins, mix the batter until just combined. Overmixing can lead to dense, tough muffins.
Room Temperature Ingredients: Using plant milk and oil at room temperature helps them incorporate better into the batter, leading to a smoother consistency.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months for a quick grab-and-go snack.
Gluten-Free Option: Easily adapt this recipe by using a 1:1 gluten-free all-purpose flour blend.
Flavor Boosts: Add a pinch of cinnamon or a dash of instant espresso powder to enhance the chocolate flavor.
Fruity Twist: Fold in a handful of fresh or frozen berries (like blackberries or strawberries) for a delightful fruit-and-chocolate combination.

Close-up of baked vegan chocolate muffins, showing their fluffy texture and rich brown color

Ready to bake? Give these super simple vegan chocolate muffins a try! Share your baking success and tell us what you loved most about this recipe in the comments below.