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–+ servings
several chocolate muffins with choc chips sitting on a black wire rack
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5 from 7 votes

Chewy Moist Vegan Chocolate Muffins

Have you ever had a chewy moist muffin? Brace yourself for a mouthwatering experience. With their rich, chocolatey flavor, chewy exteriors and moist texture, these vegan chocolate muffins are a must-try for chocolate lovers. Say goodbye to the chocolate muffins you’re accustomed to.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Dessert, Snack
Cuisine: Any
Diet: Vegan
Servings: 16 muffins
Calories: 219kcal
Author: Janelle Hama

Equipment

Ingredients

Wet Ingredients

  • 100 ml Neutral oil
  • 320 ml Dairy free milk
  • 320 ml Maple syrup
  • 1 teaspoon Vanilla extract

Dry Ingredients

  • 300 g All purpose flour
  • 2½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 77 g Cacao powder 100% pure cocoa powder
  • 180 g Dairy free chocolate chips
Metric - US Customary

Instructions

  • Preheat a fan-forced oven to 180°C (356°F) and grease your 12-cup muffin pan(s) with some neutral oil. I used a muffin pan with cups that measure 7cm x 3cm / 3in x 1in
  • Whisk the wet ingredients in a large mixing bowl, until well combined
    100 ml Neutral oil, 320 ml Dairy free milk, 320 ml Maple syrup, 1 teaspoon Vanilla extract
  • Sift the all purpose flour, baking powder, salt and cacao powder over the wet mixture. Gently fold the dry ingredients with the wet until just combined and then fold the dairy free chocolate chips Avoid over-mixing, as it may result in a dense muffin
    300 g All purpose flour, 2½ teaspoon Baking powder, ¼ teaspoon Salt, 77 g Cacao powder, 180 g Dairy free chocolate chips
  • Evenly distribute the batter into the muffin cups. Add 3-4 vegan choc chips on top of each muffin. Bake the muffins for approximately 27 minutes or until a toothpick inserted comes out clean. Remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Transfer them to a wire rack to cool completely to room temperature.

Notes

I always recommend measuring ingredients when baking, if you are using cup measurements rather than metric, use the fluff, scoop, tap and level method.
The batter is more like cake batter, it is runnier than muffin batter.
 

Nutrition

Calories: 219kcal | Carbohydrates: 43g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 116mg | Potassium: 183mg | Fiber: 3g | Sugar: 22g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg