It’s national bittersweet chocolate day! I decided to use the base of my incredible blueberry muffins to make a tasty chocolate chip version using bittersweet chips. You can of course use semisweet chips if that’s all you have, but I really enjoy a chip with a 72% cacao content as it doesn’t make the muffins overly sweet.
One of the changes I made to the recipe was adding half brown sugar instead of using all granulated sugar. These gave the muffins an almost chocolate chip cookie like taste which I liked. I also added a little salt to balance the sweetness of the chocolate then used half vanilla extract and half vanilla bean paste. You can find an inexpensive vanilla bean paste at Trader Joe’s often at the holidays and when I see it, I stock up.
The batter for these muffins should be somewhat thick. Somewhere between a thinner cookie dough but thicker than a cake batter. Also be careful not to over mix the batter and stir just until combined for tender moist muffins.
Here are a few tips for making great muffins.
- Use a large ice cream scoop so each muffin is the same size. They will cook more evenly and be shaped the same.
- Use a metal aluminum pan. Try to avoid glass or non stick pans as these tend to cause baked goods to burn.
- Don’t over-bake! Test when you see cracks begin to form at the top with a cake tester or toothpick. They’re done when it comes out clean.
Here are some more recipes for baked goods you might like!
- The Best Vegan Blueberry Muffins
- Vegan Slice & Bake Chocolate Chip Cookies
- NY Style Vegan Chocolate Chip Crumb Cake
- Chewy Vegan Chocolate Chunk Oatmeal Cookies
- The Best Chewy Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Muffins
12
servings20
minutes24
minutesThese are delicious vegan chocolate chip muffins that are so easy to make!
Ingredients
2 cups all purpose flour (see notes for substitutions)
1 teaspoon baking soda
1/2 teaspoon Kosher salt
2 teaspoons pure vanilla extract, vanilla bean paste or a combo
1/2 cup melted unrefined coconut oil, slightly cooled (see notes)
1/2 cup vegan cane sugar +1 tablespoon for sprinkling
1/2 cup light brown sugar, firmly packed
2 tablespoons finely ground flax seed
1/4 cup alternative milk (use your favorite)
4 ounces plain unsweetened apple sauce
1/2 cup vegan sour cream (I prefer Tofutti brand, but use your favorite)
1 cup bittersweet or semi sweet chocolate chips
Directions
- Preheat your oven to 375°. Using a standard 12 cup muffin tin, line them with muffin cups and set aside.
- Stir together the flour and baking soda in a medium sized bowl and set aside.
- Combined the melted and cooled coconut oil, apple sauce, sugars, flaxseed, and alternative milk in a large bowl. Stir together to mix well and let stand for five minutes.
- Stir in the sour cream.
- Stir in the flour mixture, but do not over mix.
- Add the chocolate chips and fold in until just combined. Don’t over-mix.
- Let the batter sit for five minutes at room temperature.
- Using a large muffin scoop, fill the cups almost to the brim. Sprinkle The remaining 1 tablespoon of sugar evenly over each muffin. You just want a slight dusting of sugar on top of each muffin. Bake until golden brown and a toothpick inserted into the center comes out clean anywhere from 20 to 25 minutes depending on your oven.
- Cool muffins in the tin for about five minutes then turn them onto a rack and eat as soon as you can. These muffins also freeze very well.
Notes
- You can use a combination of all purpose and whole wheat flour, but the muffins will be denser. I have not tried any gluten-free flour options but you can experiment and let me know.
- If you cannot find vegan cane sugar, buy organic cane sugar because organic rules prevent the use of bone char (used for whitening the sugar) which makes most cane sugar non-vegan.
- Use unrefined coconut oil for that nice nutty coconut flavor. If you don’t want that coconut flavor, then use refined coconut oil or even plain vegetable oil.
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