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–+ servings
Close up of vegan chocolate muffin showing large muffin top.

Vegan Chocolate Muffins

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These vegan chocolate muffins have large bakery tops and are made in 1 bowl! They're rich, full of chocolate and soft and moist thanks to the dairy-free yogurt, brown sugar and oil. See note 1 for jumbo Olympic-style muffins.
Course Breakfast, Dessert
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 large muffins
Author Anthea

Ingredients

Wet ingredients

Dry ingredients

To decorate

Instructions

  • Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners (note 1 for jumbo Olympic-style muffins).

To make the vegan chocolate muffins:

  • Add all the wet ingredients to a large mixing bowl and stir until combined. Add the cocoa powder and whisk until there are no lumps.
  • Add the flour, baking powder, optional espresso and salt, and whisk until just combined. Some small lumps are fine, as long as they aren't lumps of dry flour. Do not overmix the batter otherwise your muffins will be dense.
  • Add the chocolate chips to the batter and gently fold in.
  • Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The muffin batter should be close to the top of each cavity (note 4). If desired, sprinkle extra chocolate chips on top of the muffins.

Baking and storing the muffins:

  • Bake the muffins for 23-27 minutes or until you can insert a toothpick in a muffin and it comes out with just a few moist crumbs. Make sure you insert the toothpick in a few places as the melted chocolate may give the impression that the muffins are still still wet, but they are ready.
  • Allow the muffins to cool in the muffin pan for at least 15 minutes (or until they aren't too hot to handle). Then transfer them to a wire rack.
  • Enjoy the muffins warm at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days. These muffins also freeze well for up to 1 month, but it's best to enjoy them slightly warmed up.

Notes

  1. To make jumbo Olympic-style muffins, line only 10 muffin cups with tulip muffin liners/wraps, add an extra 3 tablespoons of milk (45g) to the batter and bake the muffins for about 30 minutes. Jumbo muffins take longer to bake, and the extra milk ensures they don't dry out. To make a ganache filling, melt 80g of dark chocolate with 100g dairy-free cream of choice (I used coconut) and let it cool. Poke a hole in the warm muffins and pipe the ganache into the hole.
  2. For refined sugar-free muffins, you can use coconut sugar or a granulated sugar replacer. If you prefer less sweet muffins, you can reduce the sugar to 1 cup (190g). The muffins will have a stronger bitter cocoa flavor and will be less moist than the original, but still delicious!
  3. Measuring the flour: To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Or for the best results, use the grams measurements.
    Gluten-free option: These muffins work well with King Arthur's measure for measure flour and no other changes.
  4. For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots, if you have only 1 muffin tray. You can also pour about 1 tablespoon of water in each of the empty muffin cavities. The water turns into steam and makes the muffins even more moist.