These one-bowl Vegan Chocolate Muffins come together in only 25 minutes, requiring just 7 basic everyday ingredients!
The moment I tested these vegan chocolate muffins, I knew they were a permanent favorite.
From start to finish, they're ready in a mere 25 minutes (that's 5 minutes of prep and 20 minutes in the oven). They're moist, deeply chocolatey, and completely reliable—everything you could ask for.
Tender and indulgent, with an intense cocoa taste, these muffins are so simple to prepare that you'll want to bake them again and again.
I've experimented with countless vegan chocolate muffin recipes, but this one outshines them all. You simply cannot go wrong here.
7 Everyday Ingredients for Vegan Chocolate Muffins
Many vegan muffin recipes call for uncommon items like flax eggs, coconut oil, or applesauce. This one does not.
This recipe demands only 7 simple pantry staples: flour, cocoa powder, brown sugar, olive oil, vegan dark chocolate, baking powder, and water. That's all!
I prefer wholemeal flour for a slightly healthier twist, but all-purpose flour works perfectly fine without altering the outcome. For that rich chocolate taste, I combine cocoa powder with vegan dark chocolate. Cocoa powder is essential for creating the most delicious vegan chocolate muffins. Whenever possible, opt for high-quality Dutch cocoa powder. Why Dutch? Without diving into too much detail (though you can find more here), the general baking rule is: use raw cocoa powder with baking soda, and Dutch cocoa powder with baking powder.
For the chocolate element, I like to tuck a small chunk of vegan dark chocolate into the center of each muffin before baking. Many vegan chocolate bars are available; I typically choose organic brands for personal preference, but feel free to use your favorite or skip the chocolate altogether for plain vegan cocoa muffins.
I use a light extra-virgin olive oil for these muffins. Mild-flavored inexpensive olive oil, canola oil, or sunflower oil also work well.
For most of my baked goods, including these vegan chocolate muffins, I use organic unrefined brown sugar. I adore its flavor, but this is purely a personal choice—regular white or brown sugar will work just fine.
Step-by-Step Photos for Making Vegan Chocolate Muffins
I can't emphasize enough how straightforward these vegan chocolate muffins are! This simple recipe calls for just one bowl and 25 minutes, from measuring ingredients to enjoying a rich, decadent muffin.
Check out my easy step-by-step photos below for making this vegan chocolate muffins recipe. Whether you're a beginner baker or a busy parent constantly interrupted by kids (that's me, every single time), you'll find this incredibly helpful!
Start by measuring the flour and baking powder, then sift them into a bowl and add a pinch of salt.
Measure the cocoa powder and sift it into the bowl.
Add the brown sugar, then pour the olive oil into the bowl.
Gently mix all ingredients with a whisk, then slowly incorporate the water.
Mix until just combined (avoid overmixing, or your muffins will turn out overly dense!).
Divide the batter among a muffin tin lightly greased with oil (I skip paper liners, but if you use them, you can omit the greasing step), filling each mold halfway. Place a small chunk of vegan dark chocolate in the center of each mold, then top with remaining batter until each is 3/4 full. Alternatively, omit the chocolate chunks and simply fill each mold 3/4 full with batter.
Bake the vegan chocolate muffins in a preheated oven at 180°C / 360°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. And there you have it—ready to enjoy!
These soft, delicious vegan chocolate muffins make an ideal breakfast option and are equally perfect for an afternoon snack. Bake a large batch and store leftovers in an airtight container; they stay fresh for about 3 days, but trust me, they'll vanish much sooner!
Are These Vegan Chocolate Muffins Allergy-Friendly?
These vegan chocolate muffins are naturally free from dairy, eggs, soy, and nuts, making them a wonderful treat for anyone with these allergies.
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Print Recipe
Vegan Chocolate Muffins
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Vegan
Keyword: vegan chocolate muffins, vegan muffins
Servings: 6 muffins
Author: Andrea
Ingredients
- 200 g all-purpose flour
- 2 tsp baking powder
- a pinch of sea salt flakes (optional)
- 40 g cocoa powder (about 6 tsp)
- 40 ml light olive oil
- 110 g brown sugar
- 200 ml water
- 30 g vegan dark chocolate chopped into 6 small chunks
Instructions
- Preheat oven to 180°C / 360°F and position a baking rack on the middle shelf.
- Sift the flour and baking powder into a bowl, then add a pinch of sea salt if desired.
- Sift the cocoa powder into the bowl with the flour.
- Add the brown sugar, then pour the olive oil into the bowl.
- Gently mix all ingredients with a whisk, then slowly add the water and continue mixing until just combined and you have a smooth, lump-free batter.
- Divide the batter among a muffin tin greased with a little extra oil (I don't use paper liners, but if you do, you can skip the greasing step), filling each mold halfway. Place a small chunk of vegan dark chocolate in the center of each mold, then top with remaining batter until each is 3/4 full. Alternatively, omit the chocolate chunks and simply fill each mold 3/4 full with batter.
- Bake the vegan chocolate muffins in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffin tin from the oven, allow to cool slightly, then remove the muffins and serve at room temperature. Store leftovers in an airtight container for up to 2 days. READ ALSO These 3 Beauty Products Are Already In Your Kitchen! Use Them READ MORE Healthier Rich Homemade Donuts for Kids Recipe
