The Best Vegan Double Chocolate Muffins: Jumbo, Fluffy & Irresistibly Rich

Welcome to the ultimate treat for any chocolate enthusiast: these Vegan Double Chocolate Muffins! Crafted to be truly indulgent, these jumbo muffins are not just a snack; they’re an experience. Picture perfect with their rich, deep chocolate flavor and an abundance of melty chocolate chips, they are the epitome of soft, fluffy, and moist perfection. Best of all, they’re surprisingly easy to whip up, making them ideal for quick breakfasts, satisfying mid-day snacks, or delightful additions to lunchboxes. Get ready to fall in love with your new favorite plant-based indulgence!

These magnificent vegan chocolate chip muffins redefine what a plant-based baked good can be. Forget dry or bland; ours are incredibly light, wonderfully fluffy, perfectly moist, and so irresistibly chocolatey that you’ll be reaching for another before you know it! They are designed to be utterly moreish, making them a fantastic treat for any time of day.

One of the best aspects of this recipe is its simplicity. You don’t need a culinary degree or fancy equipment to create these bakery-style muffins. The ingredients are predominantly basic storecupboard staples, with the only slightly less common item being non-dairy yogurt. This makes the entire process quick, straightforward, and accessible for even novice bakers.

Whether you’re looking for a satisfying treat to pair with your morning coffee, an energizing afternoon pick-me-up, or a delicious surprise to pack in school or work lunchboxes, these vegan double chocolate muffins fit the bill perfectly. They also boast excellent freezer-friendly properties, meaning you can bake a larger batch and always have these delightful dairy-free chocolate muffins on hand whenever a craving strikes!

Essential Ingredients for Perfect Vegan Double Chocolate Muffins

Crafting these delectable plant-based chocolate muffins requires a handful of simple ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that irresistible texture and flavor:

• Non-Dairy Yogurt: This is a key ingredient for moisture! Non-dairy yogurt, particularly soy yogurt, contributes significantly to the soft, tender crumb and light, fluffy texture of the muffins. It also adds a slight tang that complements the sweetness. While soy yogurt is my preferred choice due to its consistency, most unflavoured and unsweetened non-dairy yogurts (such as almond or oat) will work well. A subtle vanilla flavour is also acceptable, but avoid heavily sweetened or fruit-flavored varieties.
• Non-Dairy Milk: Any unsweetened non-dairy milk can be used, but soy milk is often recommended for baking. Its higher protein content can mimic some of the structural benefits of dairy milk, contributing to a better rise and overall texture. Almond, oat, or even cashew milk are also good alternatives, just ensure they are unsweetened to control the overall sugar level in the muffins.
• Sugar: For a deeper flavor profile and a wonderfully moist result, light brown soft sugar is my top choice. Its slight molasses notes pair beautifully with chocolate. However, if you don’t have it, caster sugar or regular granulated sugar will also yield delicious results. The sugar not only sweetens but also helps keep the muffins tender.
• Neutral Oil: A neutral-flavored oil is essential here to avoid imparting any unwanted tastes to your chocolate muffins. Sunflower oil or light olive oil (not extra virgin) are excellent choices. Vegetable oil, canola oil, or even melted coconut oil (ensure it’s liquid and measured correctly) can also be used. The oil provides richness and moisture, helping to keep the muffins soft for longer.
• Plain (All-Purpose) Flour: Standard plain or all-purpose flour provides the necessary structure for the muffins. It’s important to use the correct type of flour for consistent results. This recipe has not been tested with gluten-free flours, so I can’t guarantee the outcome if you make that substitution.
• Cocoa Powder: To achieve that rich, intense chocolate flavor, a good quality Dutch-processed cocoa powder is highly recommended. In the UK, this is often just labelled as “cocoa powder.” Dutch-processed cocoa is darker and less acidic than natural cocoa, contributing to the muffins’ deep color and mellow chocolate taste.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Using both these leavening agents is crucial for the optimal rise and a perfectly light, airy texture. They react differently in the batter, working in tandem to create those characteristic domed tops and fluffy interiors. Do not substitute one for the other, as this will significantly alter the final texture and rise of your muffins.
• Vinegar: This ingredient might seem unusual in a sweet recipe, but it plays a vital role by reacting with the bicarbonate of soda. This reaction creates carbon dioxide gas, which helps the muffins rise beautifully and contributes to their tender crumb. Apple cider vinegar or white wine vinegar are both suitable. If you don’t have vinegar, an equal amount of lemon juice can be used as a substitute.
• Vanilla Extract: A touch of good quality vanilla extract enhances the overall chocolate flavor, adding depth and warmth. Opt for pure vanilla extract over imitation vanilla essence for the best taste. You could also use vanilla bean paste for an even more pronounced vanilla note.
• Vegan Chocolate Chips: The “double chocolate” in these muffins comes from both cocoa powder and a generous amount of chocolate chips! Dark chocolate chips are typically vegan, but it’s essential to always double-check the ingredients list to ensure they are dairy-free. For an even distribution of chocolate, mini chocolate chips work wonderfully, or you can roughly chop a bar of vegan dark chocolate into small chunks.

How To Bake Irresistible Vegan Double Chocolate Muffins: A Step-by-Step Guide

(For precise measurements and full instructions, please refer to the detailed recipe card conveniently located at the bottom of this page.)

Making these delightful vegan chocolate muffins is a straightforward process, primarily involving mixing wet and dry ingredients. Follow these steps for perfect results every time:

Step 1: Combine Dry Ingredients. In a large mixing bowl, begin by sifting together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt. Sifting helps to aerate the flour and ensures all the dry ingredients are evenly distributed, preventing lumps in your final batter. Give them a quick whisk to fully combine.

Step 2: Whisk Wet Ingredients. In a separate jug or medium-sized bowl, combine the unsweetened non-dairy milk, plain non-dairy yogurt, neutral oil, light brown soft sugar, vinegar, and vanilla extract. Whisk these ingredients together thoroughly until the mixture is smooth and the sugar has largely dissolved. This ensures even flavor distribution and proper emulsification of the wet components.

Step 3: Combine Wet and Dry. Pour the whisked wet ingredients into the bowl containing your dry ingredients. Using a balloon whisk, gently stir the mixture until just combined. The key here is not to over-mix! A few small lumps in the batter are perfectly fine, even desirable, as over-mixing can lead to tough muffins. Stop stirring as soon as no dry streaks of flour are visible.

Step 4: Fold in Chocolate Chips. Once your batter is just mixed, gently fold in the vegan chocolate chips. Distribute them evenly throughout the batter without overworking it. This ensures every bite of your double chocolate muffin will have delicious pockets of melted chocolate.

Step 5: Fill Muffin Cases. Divide the thick, chocolatey batter evenly among 8 muffin cases, filling them generously right to the very top. For large, bakery-style muffins, filling the cases completely is essential. An ice cream scoop can be incredibly helpful for portioning the batter cleanly and evenly.

Step 6: Bake to Perfection. Start by baking the muffins at an initial high temperature (220°C/200°C fan/425°F/gas mark 7) for just five minutes. This initial blast of heat helps create those beautiful, domed tops. After five minutes, reduce the oven temperature (to 180°C/160°C fan/350°F/gas mark 4) and continue baking for another 18-20 minutes. The muffins are done when a skewer inserted into the center (avoiding a chocolate chip) comes out clean. Allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Top Tips for Baking the Best Vegan Double Chocolate Muffins

Achieving bakery-quality vegan double chocolate muffins at home is easier than you think with these expert tips:

• Precision is Key: Use a Digital Scale! For all my baking recipes, especially these vegan muffins, I cannot stress enough the importance of using metric measurements with a digital kitchen scale. Cup conversions, while provided, are notoriously inaccurate due to variations in how ingredients are packed. A scale ensures far more precise and consistent results, leading to perfectly textured muffins every single time. Plus, it often means less mess!
• Avoid Over-Mixing the Batter: This is perhaps the most crucial tip for tender muffins. Once you combine the wet and dry ingredients, stir just until no dry streaks of flour remain. A few small lumps in the batter are perfectly normal and actually preferred. Over-beating develops the gluten in the flour, resulting in tough, rubbery muffins rather than light, fluffy ones. Use a gentle hand and stop as soon as it’s combined.
• Achieve Bakery-Style Tops: To get those impressive, tall, domed tops like the ones you see in professional bakeries, make sure to fill your muffin cases almost all the way to the top. This recipe yields 8 jumbo muffins instead of the standard 12 precisely for this reason – we want them bigger and bolder! If you prefer slightly smaller muffins, you can certainly make 10, just adjust the baking time slightly.
• The High-Heat Trick: The initial five-minute blast in a very hot oven (220°C/425°F) is a secret weapon for creating that beautiful dome. This high heat causes the batter to rise rapidly. After this initial period, reducing the temperature allows the muffins to cook through gently without burning the tops, ensuring they are perfectly baked in the middle.
• Prevent Sticking: Nothing is more frustrating than a delicious muffin stuck to its case! To avoid this, use good quality muffin cases. Additionally, make sure the muffins cool completely before attempting to peel off the cases; they are much more prone to sticking when warm. For extra insurance, you can lightly spray the inside of the muffin cases with baking spray or a neutral oil. Alternatively, if you have a reliable non-stick muffin tin, you can bake them directly in well-greased wells without cases.
• Storage for Freshness: These vegan double chocolate muffins are best enjoyed fresh, but they will keep beautifully for 2-3 days. Store them in an airtight container at room temperature to maintain their moisture and softness.
• Ingredient Temperature: For the best results, ensure your wet ingredients (like non-dairy milk and yogurt) are at room temperature. This helps them emulsify better with the oil and prevents the batter from becoming too thick, leading to a more evenly mixed and consistent muffin texture.

Can I Freeze These Vegan Muffins?

Absolutely! These vegan double chocolate muffins are excellent for meal prepping or simply having a stash of treats on hand. They freeze exceptionally well. Once they have completely cooled, transfer them to a freezer-safe ziplock bag or an airtight container, ensuring they are not squashed. They can be frozen for up to 2-3 months.

When you’re ready to enjoy one, simply remove it from the freezer and allow it to defrost at room temperature for a few hours. For a warm, freshly baked experience, you can gently reheat a defrosted muffin in the microwave for 15-30 seconds or in a preheated oven (around 160°C/325°F) for about 5-10 minutes.

Creative Variations for Your Vegan Chocolate Muffins

While these double chocolate muffins are incredible as they are, don’t hesitate to experiment with these delicious variations to customize them to your liking:

• Citrusy Chocolate: For a bright, zesty twist, add two tablespoons of finely grated orange zest to the dry ingredients. Alternatively, swap out the vanilla extract for an equal amount of orange extract to infuse your muffins with a delightful chocolate-orange flavor combination.
• Nutty or Fruity Delight: Enhance the texture and flavor by swapping some or all of the chocolate chips for your favorite chopped nuts (such as walnuts, pecans, or almonds) or dried fruit (like cranberries, raisins, or chopped apricots). A mix of both nuts and fruit can also be wonderful!
• Raspberry Ripple: Introduce a burst of tartness by folding in some frozen raspberries along with the chocolate chips. The raspberries will create beautiful pockets of fruit and a lovely contrast to the rich chocolate.
• Espresso Boost: Add 1-2 teaspoons of instant espresso powder or fine coffee grounds to the dry ingredients. Coffee doesn’t make the muffins taste like coffee, but it significantly deepens and intensifies the chocolate flavor, making it even more decadent.
• Mint Chocolate Chip: For a refreshing twist, add ½ teaspoon of peppermint extract along with the vanilla extract, or simply use mint-flavored vegan chocolate chips.
• Coconut Dream: Fold in ½ cup of shredded unsweetened coconut for a tropical aroma and texture. You can also use coconut milk in the recipe for an even stronger coconut note.

More Delicious Vegan Muffin and Mini Cake Recipes

If you’ve loved these vegan double chocolate muffins, be sure to explore more of our delightful plant-based baking recipes:

• Vegan chocolate chip muffins
• Vegan blueberry muffins
• Vegan pumpkin muffins
• Vegan madeleines
• Vegan lamingtons
• Vegan red velvet cupcakes
• Vegan jaffa cakes
• Vegan chocolate cupcakes for 2
• Banana nut muffins
• Vegan chocolate cupcakes (Halloween style)

We absolutely love hearing from you! If you tried this recipe for our incredible vegan double chocolate muffins, please let us know how it went. Don’t forget to rate it, leave a comment below sharing your experience, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your creations! Your feedback helps us grow and inspires others.

All images and content on Domestic Gothess are copyright protected. We encourage you to share this delicious recipe with friends and family by using the share buttons provided. Please refrain from screenshotting or posting the full recipe or content directly. Instead, kindly include a link back to this original post for the complete recipe. Thank you for respecting our work!