vegan double chocolate chip muffins

Vegan Double Chocolate Chip Muffins

5 Mins     20 Mins     Easy     4.8

These double chocolate chip muffins are easy and quick to whip up, a great recipe to make with kids or when you want a quick chocolate fix!

Makes 12


  • 200g plain flour
  • 180g light brown sugar
  • 50g cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 250ml unsweetened non-dairy milk
  • 100ml light oil
  • 2 tsp vanilla extract
  • 1 tsp cider vinegar
  • 150g chocolate chips or chunks, plus extra to sprinkle on top


  • Preheat the oven to 180C/360F fan. Line a 12 hole muffin tray with muffin cases.
  • In a large bowl, add the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda and mix together.
  • Pour in the milk, oil, vanilla extract, and cider vinegar. Mix until combined (it's okay if there are some lumps). Then fold in the chocolate chips.
  • Using a large spoon or ice cream scoop, fill each muffin case about 3/4s full. Sprinkle a few chocolate chips/chunks on top, then bake in the oven for 20 minutes.
  • Once baked, leave to cool for 5 minutes in the tray before removing and leaving on a cooling rack to cool completely.

Store in an airtight container and eat within 5 days, or freeze for up to 2 months.

vegan double chocolate chip muffins

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