6 large muffins, 9 smaller muffins
Vegan cake is now more available than ever, but can cost a small nosebleed. This easy double chocolate muffin recipe is the ideal solution: these muffins are delicious, but also easy, cheap, and very swift to make. I’ve made them for many people who didn’t realise they were vegan, which feels like the ultimate aim or compliment.
Easy double chocolate muffins: Why you should try this recipe
Making these muffins uses one bowl, one jug, one spoon, and they are assembled and cooked in just under half an hour.
The ingredients are fairly easy to get hold of, and are available in most corner shops where we are based. The only thing that might take a little extra work is finding the chocolate: most dark chocolates will be fine, just skim the ingredients for milk, milk powder, whey powder, lactose and butterfat. In my opinion, chocolate is vegan if milk is not listed as an ingredient – even if the label says ‘may contain milk’/‘may contain traces of milk’.
The muffins benefit from very little handing whilst baking, as some lumps in the batter is fine. They are robust enough to pack up and eat out and about, but are also delicious warm at home, with custard or ice cream – we use Alpo custard and Swedish Glace Vanilla Icecream.
If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page. If this is not for you, skip over this bit.
Easy double chocolate muffins
- 100 g plain flour I use wholemeal, but white or wholemeal both work great
- 55 g demerara sugar
- 25 g cocoa powder
- 1 tsp baking powder
- ½ tsp instant coffee
- 1 pinch salt
- 115 g soya milk
- 45 g rapeseed oil
- 7⅓ g lemon juice
- 80 g dark chocolate chopped into chunky chunks
- Heat the oven to 170°C fan / 190°C non-fan
- Put cases into the wells of a muffin tin
- Weigh the wet ingredients into a jug115 g soya milk, 45 g rapeseed oil, 7⅓ g lemon juice
- Weigh the dry ingredients into a bowl and mix together100 g plain flour, 55 g demerara sugar, 25 g cocoa powder, 1 tsp baking powder, ½ tsp instant coffee, 1 pinch salt
- Mix the wet ingredients into the dry ingredients, stirring the mixture as little as possible and working as quickly as you can
- Stir the chopped chocolate through the mixture, again stirring the mixture as little as possible and working as quickly as you can80 g dark chocolate
- Spoon the mixture into the muffin cases, using a spoon
- Bake the muffins for 18-20m, until the tops are cracked and a skewer inserted into the middle of a muffin comes out clean
- Leave to cool in the tin
- Eat within 2-3 days
Information given for 6 large muffins / 9 smaller muffins
- Energy: 257kcal / 171kcal
- Carbohydrates: 25.4g / 16.9g
- Protein: 4.5g / 3g
- Fat: 14.5g / 9.7g