DOUBLE CHOCOLATE MUFFINS | EASY & VEGAN

Makes: 6
Takes: 30-35 minutes
Level: Easy
Scroll down for step-by-step images

INGREDIENTS:

• 140g Plain Flour
• 115g White or Soft Light Brown Sugar
• 20g Cocoa Powder
• 1/2 tsp Salt
• 1.5 tsp Baking Powder
• 135ml Plant Milk, I use soya milk here
• 85ml Oil, I use Rapeseed oil
• 1.5 tsp Red Wine Vinegar
• 1.5 tsp Vanilla Extract
• 100g Chocolate Chips, is use equal mix of milk and dark, saving a few to the side to top each muffin

Scroll down for ingredient variations if needed.

METHOD:

1. Pre-heat the oven to 200 fan and line a 6 cup muffin tin with cases.
2. In a large mix bowl sift together the flour, sugar, cocoa powder, salt, and baking powder. Stir until combined.
3. Add to a separate mixing bowl the milk, vanilla, oil and vinegar, giving a mix and then add to the dry ingredients.
4. Stir all together, folding the dry and liquid ingredients together. It is important to not over-mix at this point, only mix until just combined!
5. Fold in the chocolate chips, saving a few to top each muffin if you wish, until evenly distributed in the batter.
6. Add the muffin mixture to each case.
7. Put the muffins into the oven on the middle shelf. Make sure to not open the oven during cooking as this may prevent muffins from rising!
8. Bake for 20-22 minutes, once baked these will be well and evenly risen, and slightly crisp on the top.
   I use a toothpick to check these are cooked, if it is clear when removed from muffin then they are cooked.
9. Once cooked, let the muffins cool for around 10 minute in the tin, then transfer to a wire rack to cool completely.
   These can store in an air-tight container for around 3 days.

STEP-BY-STEP:

I hope you enjoyed these! Next try these delicious APPLE & CINNAMON MUFFINS!

INGREDIENT VARIATIONS:

I think it’s important to offer as many substitutions as possible so you are able to make these using what may be already in your pantry.

Sugar: You can use any fine sure in this recipe, for example, white caster sugar or soft brown sugar. The latter will give a richer flavour that you may prefer. We have also tried this recipe successfully using a sugar/sweetener mix, here in the UK called

Milk: I use soya milk as that is what I drink on a regular basis. I have also tried this recipe with almond and hazelnut milk with great results.

Oil: It is important to use an oil that is light in flavour as to not effect the taste of the muffin. We’d therefore not recommend and oil like olive oil for example, which is strong in flavour. Good substitution here would be vegetable oil.

Vinegar: You could use apple cider, cider, or white wine vinegar as a substitution here.

Chocolate: As mentioned, I use enjoy using a mix of dark and milk chocolate, but you can use any chocolate variation you like. Remember that generally milk and white chocolate will give a sweeter flavour. I’d also warn against using white chocolate chips to top muffins as the high sugar content causes it to burn. Also remember to check chocolate is vegan if that is important to you!