Vegan chocolate muffins with a rich cocoa crumb, 4 core ingredients, and ready in under 30 minutes. Easy, fluffy, and freezer-friendly.
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Table of Contents
Vegan Chocolate Muffins (4 Core Ingredients)
Some days, all we want is to eat a chocolatey muffin. Still, we do not want to have to make a super long list of ingredients and not have to deal with an overflowing sink of dirty dishes and complicated baking techniques. These plant-based chocolate muffins are all of the above with the addition of rich cocoa with a fluffy and moist center. These muffins are the perfect muffin recipe to fit in a busy morning or a last-minute chocolate dessert craving.
The special aspect of this recipe is the simplicity of the rich and soft chocolate muffins. Each ingredient (self-rising flour, cocoa powder, soft brown sugar, and full-fat soy milk) serves a purpose for the structure, cocoa richness, and the added moisture without the use of eggs and dairy. Think of this muffin recipe like a small detached black dress: minimal ingredients, maximal impact.
This guide is going to provide baking tips to prevent muffins from being dry, flat, and rubbery, along with tasty mix-in ideas, storage tips, and a straightforward printable muffin recipe. A spotlight of this guide is the baking science of this recipe, provided in simple English that everyone can understand.
Why We Keep Coming Back to These Chocolate Muffins
Muffins are sometimes a gamble. You might get a batch that tastes amazing but has a terrible, crumbly texture. But with this recipe, we’re confident about getting a result that is delicious, tender, and moist!
They’re Fast, Truly Fast
In less than 30 minutes, you will have freshly baked muffins to munch on. It only takes a few minutes to prepare the batter, and the muffins only take 22 minutes to bake!
They’re Beginner-Friendly
Mixing butter and sugar is something we all know is a crucial step to the baking process, but with this muffin recipe, you can skip that step entirely. You only need to mix the dry ingredients and add the wet ingredients before stirring.
They’re Pantry Based
Chocolate muffins are a great recipe to have on hand because they take a minimal amount of ingredients, all of which you can find in the back of your pantry.
They Work as a Snack, Dessert, or Lunchbox Treat.
Need a sweet afternoon pick-me-up or a lunchbox treat? You’ve got it. Chocolate muffins are the perfect recipe to bake to have on hand.
Here’s What Four Ingredients Mean
Some people call these muffins a four-ingredient muffin recipe, which isn’t a lie, since for the base muffins, there is:
- self-rising flour
- unsweetened cocoa powder
- soft brown sugar
- full-fat soymilk
Then, we have the optional add-ins that level up the flavor and texture of the muffins:
- vanilla extract for a warm flavor
- dark chocolate chips for more chocolaty pockets
- Cocoa powder for a sharpened flavor
This means we can keep it ultra simple, or we can go for a bakery-style chocolate muffin recipe. Both options are excellent.
Deep Cocoa Flavored Muffin, Not Sugary Chocolate
When people bake muffins, they typically go for the sweetened cocoa powder, which results in a muffin that tastes sugary first, with subtle flavor, and chocolatey second. In this recipe, we build the chocolate flavor around unsweetened cocoa powder, with brown sugar rounding it out.
The best way to think of the flavors in the muffin is that we are going for the taste of a strong, dark espresso, and not a watered-down latte.
How We Prepare the Ingredients
Self-Rising Flour
Self-rising flour is an all-purpose flour with a single leavening agent mixed in, which provides structure to the muffins and lift without the need for individual measuring of baking powder.
If you don’t have self-rising flour, you can make this.
1/2 cup all-purpose flour
2 teaspoons baking powder
Make sure to mix thoroughly so that the baking powder is even all throughout the flour!
Unsweetened Cocoa Powder
Cocoa is king. Use the unsweetened version to capture the true essence of the delicious chocolate flavor, while having complete mastery over the sweetness.
Cocoa Quality Tip
If the cocoa you are using has a dusty, flat aroma, this will translate to the muffins. It may not seem like it, but the quality of cocoa you use will make a significant impact.
Soft Brown Sugar
Soft brown sugar is an excellent addition to this recipe because it adds moisture and a light caramel flavor. This is one of the better-kept secrets of this recipe: it helps to maintain the softness of the muffin.
Can We Swap The Sugar?
Yes, but you will have a different consistency than the recipe calls for. We will talk about that more in the substitutions section.
Full-Fat Soy Milk
The batter will be moister, and the soy milk will help with binding. Full-fat milks tend to bake more tender and be less dry.
Why Soy Milk Works So Well
Of the most common plant milks, soy has a protein content that is most similar to that of dairy milk, which is usually favorable for achieving a good crumb in baked goods.
Ingredient Substitutions That Actually Work
We have to be real: we all swap ingredients. The most important thing is to know how the substitution will change the recipe and how to work to accommodate that.
Flour Swaps
All-Purpose Flour
For all-purpose flour, try the DIY self-rising method (all-purpose flour plus baking powder).
Gluten-Free Flour
If you want to use a gluten-free all-purpose blend, you can. Just make sure you also add in baking powder, and know that the crumb will be a bit more fragile.
To ensure gluten-free baking success:
Be sure to let the batter rest for 5 minutes. This will help the batter properly hydrate before baking.
Make sure not to overmix the batter. Gluten-free batters can become seriously gummy if they’re over-stirred.
Swaps for the cocoa powder in the recipe:
Almost all unsweetened cocoa powders will work. You can use dutch-processed cocoa, as it can help with the color and help with the bitterness. Just know that the results can significantly vary depending on the brand.
Make sure to taste the batter if changing the cocoa powder! And yes, we do it too. Also, if the batter has one flat taste, sprinkle in a tiny pinch of salt.
Sugar-substitutes:
White sugar: Can still be used, but will make the muffins a bit less moist.
Coconut sugar: This one’s a good option! It adds a subtle caramel flavor, but will also make the muffins a bit drier. It works alright, but it’s definitely drier than using soft brown sugar.
Sugar can even be cut for a lower sugar option in the recipe. You should also be careful if you do this. Sugar is not only there for taste but also to help add moisture and tenderness to the recipe.
To make it practical:
Instead of cutting the sugar in half, it is less of a jump to reduce it by around 2-4 tablespoons to begin with.
Milk substitution:
Oat milk or almond milk can be used in this recipe. Just know that the muffins may be more on the dry side.
How to Correct for Dryness with Low-Fat Milk
If using lower-fat or thinner plant-based milk, take out around a third of a cup of the milk, and replace it with one of the following:
1/3 cup neutral (canola) oil
1/3 cup light olive oil
1/3 cup canned coconut cream (preferably light, for a milder flavor)
This is just a simple texture insurance policy.
Recommended Equipment (No Need for Anything Fancy)
Essentials
- 12 cup muffin tray
- Paper muffin cup liners
- Cleaning spray (canola or olive oil)
- Mixing bowl
- Whisk
- Spoon or spatula
Extras to make it easier (but not necessary)
- Cookie dough scoop for even portions
- Wire cooling rack (to prevent the muffins from getting soggy on the bottom)
Making Chocolate Muffins
1. Oven Prep
Preheat your oven to 350 degrees Fahrenheit (or 180 degrees Celsius) while you prepare your muffin tray by adding paper liners. You’ll also want to give a quick spray of oil on top of the liner before adding the batter.
Why is the cooking spray necessary?
If you’ve ever worked with cocoa-based batters before, you’ve probably noticed the liner sticking to the muffin. A light spray gives a barrier, helping the liner come off the muffin while also letting the muffin brown a little on top.
2: Add the Dry Ingredients
Firstly, your mixing bowl is going to need the following ingredients:
- Self-rising flour
- Unsweetened cocoa powder
- Soft brown sugar
- Salt (optional)
Remember Not to Skip This Step! (break up the sugar)
No one likes getting a dry, bland, and unsweetened muffin while other muffins in the tray are overloaded with brown sugar. Brown sugar likes to lump up, so make sure to whisk the bowl for a bit until everything is combined.
3. Mix your ingredients
Now you can pour in your soy milk and then vanilla (only if using). Whisk and make sure that it is smooth.
The batter shouldn’t feel watery and shouldn’t feel doughy. It should be smooth and pourable. It should look like thick cake batter. That’s the objective.
4. Optional: Fold in chocolate chips
For this to be a bit sweeter and more decadent, fold in a few dark chocolate chips that are dairy-free.
5. Fill your muffin cups
Use a muffin tin, and make sure you keep your batter even across the 12 cups.
Target around 2/3 and 3/4 of the muffin cups full, to make sure they get a nice rise and they won’t overflow.
6. Bake ur muffins
They should bake for around 18 and 22 mins, until u can poke a toothpick in and if it comes out clean or has a couple moist crumbs, they’re done.
7. Important to Cool
Make sure they cool in the muffin tin for about 5 mins, but then after that they should be able to cool in a rack.
Make sure you know that cooling is part of the recipe. If the muffins sit too long in the pan, moisture will build, and then the muffins will be too soggy on the bottom.
In case you do bake with a fan-assisted or convection oven, 350°F (180 °C) should work just fine. If you have to use a conventional oven, you might need to increase that temp by 25°F (15 °C), but the baking time should be about the same. And make sure to know your oven might need a couple of extra minutes for baking.
Our Top Recommendations For Baking Perfectly Soft Muffins
Sift Your Cocoa Powder
Sifting is the best and is especially effective if the cocoa powder has been sitting in a pantry for a long time.
Don’t Overmix
Overmixing is the number one killer when it comes to muffins. It turns a perfectly fluffy muffin into a dry and chewy cupcake.
Our rule is not to mix for long and to stop when the flour is not visible.
Bake in the Center Rack
Baking muffins in the center rack is where the most even heat circulation is when cooking in the oven. This is where you will achieve the most muffin doming.
Check Before Timed Bake
Muffins typically take around 18 minutes to bake, so start checking after 18. If muffins are overbaked, they can become dry.
Flavor Improvements
You can keep the recipe easy and minimal when baking muffins, but if you want to add a little extra ‘wow’, these are a few of our favorites.
Extra chocolate chips on top before baking
A pinch of espresso powder
Vanilla extract
A tiny pinch of cinnamon
Chopped walnuts or pecans
Dried cherries or a combination of dried cranberries and chocolate
Healthy Improvements
We like ‘healthier’ tweaks that keep the texture of the original muffins, which is the overall goal.
Option 1: Slightly Reduce Sugar
Reduce sugar content by 2-4 tablespoons of sugar while keeping the cocoa quantity the same.
Option 2: Steadily Add Moisture
These options incorporate moisture with light sweetness:
- 1/3 cup mashed ripe banana
- 1/3 cup applesauce
Option: if you choose banana or applesauce
The muffins might have a denser consistency and take a longer bake time. Start probing around 20 minutes.
Option 3: Protein Booster
Choose a protein-enriched soy milk.
Working out Problems with Muffin Instructions
Our muffins might be especially dry.
What might be causing this:
Leaving muffins in the oven too long.
Not using a version of soy or plant milk with oil/grease.
Using too much flour due to poor measuring.
How you can fix this:
Set a timer for 1-2 minutes less than last time.
Use a heavy soy milk or add a small amount of oil or coconut cream to the muffins before baking.
Measuring flour using the spoon first technique to empty the flour pack.
Our muffins might be rising poorly.
What might be causing this:
If you have to use your own baking powder or older baking powder from a container, then that could be too old.
If you over-mix the muffins.
If you poorly preheated your oven.
How you can fix this:
Make sure your baking powder looks new, and the can has been recently used.
Be sure to use caution and avoid extreme over-mixing.
Ensure you preheat your oven 1-2 minutes before baking with the timer.
Our muffins might taste bland.
What might be causing this:
If you used a poor-quality cocoa.
If you have left out salt from the recipe.
How you can fix this:
Make sure your cocoa is good quality or the specified one, or make sure it isn’t sweetened.
Please add 1/4 of the recipe salt, especially if you have skipped the chocolate.
Our muffins might have some that do not have enough chocolate chips.
What might be causing this:
If your batter is too thin for the amount of chocolate chips.
If your chocolate chips are heavy.
How you can fix this:
You could use a small amount of flour, around a teaspoon, to coat the chocolate chips before adding them to the batter.
You could use a batch of more minor chocolate chips.
How To Enjoy Eating The Muffin
You can easily have the muffins on their own. You can also have them with a bunch of easy toppings.
You can eat them while having them with a warm nut butter.
You can eat them as a dessert with coconut yogurt and berries.
You can eat them with a warm drink or chai.
You can also make the muffins for guests. They are easy to serve.
Storage and Freezing (They Freeze Like a Dream)
Room temperature
Keep unopened muffins in a sealed container for 48 to 72 hours.
Fridge
It is possible to refrigerate, but if you do, be sure to warm it up. This will help to reduce the adverse dry texture that can happen to them.
Freezer
Once muffins have cooled to room temperature, pack them up in an airtight container for a maximum of 3 months.
To thaw:
Let muffins come to room temperature for 1 to 2 hours.
Or pop it in the microwave for a few seconds to get a warm, soft crumb texture.
Nutrition Snapshot (Per Muffin)
In total, nutritional values for vegan muffins approximately come down to, but are not limited to (shown values are for one muffin and can vary depending on individual ingredients’ brands and the kind of extras you add in):
- Calories: ~185 kcal
- Carbohydrates: ~36 g
- Protein: ~4 g
- Fat: ~3.5 g
- Fiber: ~2 g
- Sugar: ~21 g
And if you feel like adding in chocolate chips, you go on and do that because it adds like 30 kcal and more sugar and balances it out with a good chunk of happiness.
The Printable Vegan Chocolate Muffins Recipe
Ingredients (Base)
1 1/2 cups self-rising flour
1/2 cup unsweetened cocoa powder
1 cup soft brown sugar
1 1/3 cups full-fat soy milk
Optional Add-Ins
1 teaspoon vanilla extract
1/2 cup dairy-free dark chocolate chips
1/4 teaspoon salt
Instructions
Turn on the oven and set the temperature to 350°F (180°C). Spray down a muffin tray (which can do up to 12 muffins) with a tad of oil and put down muffin liner cups.
In a mixing bowl, combine dry ingredients first: cocoa powder, brown sugar, self-rising flour, and salt (only if you decided to use it). Then whisk to blend evenly. Add soy milk and vanilla (optional). Whisk until combined and smooth.
Fold in chocolate chips (optional).
Evenly split the mixture into the 12 muffin tins.
Place in the oven on the center rack and bake for 18-22 minutes until a toothpick comes out clean/touching a few moist crumbs.
Cool in the pan for 5 minutes and then move to a wire rack to cool.
Notes
DIY self-rising flour: 1 1/2 cups all-purpose flour and two teaspoons baking powder mixed together.
If you are using milk other than soy, the muffins might come out a little drier than usual. If this happens, replace 1/3 cup milk with 1/3 cup oil (neutral, light olive, or coconut cream).
If you are using a conventional oven, you may have to use a temperature that is about 15 degrees Celsius higher than the temperature for a fan oven.
Summary
You get to mix and bake cupcakes that will have a tender and soft chocolatey crumb texture that you will fall in love with.
FAQs
1) Can we do these muffins without self-rising flour?
Yes. Use 1 1/2 cups all-purpose flour and two teaspoons baking powder, mixed very well.
2) Why do you recommend full-fat soy milk?
It creates a softer and less dry crumbling of walking. When you add the fat from the oil or coconut cream, it combines better in the baking process, and it is less drying overall.
3) Can we use sweetened cocoa powder?
It is not recommended. The extra sweetened cocoa is going to make the muffins, and in the long run, Sweet Muffins with NO chocolate.
4) How do we keep muffins from turning dense?
Don’t overmix it. Stir only until the batter is in the oven and baked in.
5) Do these freeze well?
Yes, they freeze up to 3 months. Cool completely before putting in the freezer to defrost.
