Double Chocolate Muffins

12 Servings
28 min

Recipe Adapted from Sugar Spun Run


I’m excited to share with you all a recipe that I guarantee won’t last longer than a day or two in your household! These fluffy, chocolate chip muffins are so delicious and really do just melt in your mouth. I’ve tried some double chocolate chip muffin recipes before but this one is by far my favourite! To get the best results, make sure you are using high-quality cocoa powder as well as semi-sweet chocolate chips (sub-in dark chocolate chips for a vegan alternative). For an even better experience, I recommend pairing them with a cup of cold plant-based milk.

Recipe details

  • 12  Servings
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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Ingredients


  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened oat milk or other plant-based milk
  • 1 egg replacer egg or flax egg
  • 1/2 tsp vanilla extract
  • 1/3 cup Greek yogurt (for vegan, sub-in 1/3 cup of an avocado and increase vanilla extract to 1 tsp)
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp + 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semisweet or dark chocolate chips

Instructions


Line a muffin tin with 12 silicone cups or greased paper cups and preheat the oven to 375°F or 190°C.
In a large bowl, mix the sugar, oil and plant-based milk with a whisk. Add in the eggs and vanilla until everything is completely combined. Mix in the yogurt or avocado.
In a different bowl, sift together the dry ingredients including the flour, cocoa powder, baking soda and salt. Add this mixture to the wet mixture and stir until JUST combined, do not overmix. Fold in the chocolate chips.
Fill up the muffin cups with the batter so that each cup is 2/3 full.
Bake for 18 minutes or until a toothpick inserted comes out clean when not poked into an area where there are chocolate chips.

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