There’s something truly magical about Vegan Chocolate Muffins—moist, rich, and bursting with chocolatey goodness, all without a single animal product. Whether you’re vegan, dairy-free, or just craving a wholesome treat, these muffins deliver that nostalgic comfort we all love. (learn more here)

I remember the first time I baked these for my niece’s birthday party. The kids couldn’t believe they were vegan, and the adults kept asking for seconds! That’s the beauty of these muffins—they’re so indulgent, no one misses the butter or eggs. And if you’ve ever wondered, “What’s the secret to moist vegan chocolate muffins?” or “Can I freeze them for later?”—I’ve got you covered.

Table of Contents

Ingredients You’ll Need

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 tbsp apple cider vinegar
1 cup water
1/2 cup semi sweet chocolate chips

Estimated Prep & Cook Time for Vegan Chocolate Muffins

Activity	Time
Prep Time	10 minutes
Cook Time	20-25 minutes
Total Time	30-35 minutes

Recommended Tools You’ll Need

Muffin pan
Parchment paper liners
Large mixing bowl
Fine mesh sieve
Wire whisk
Silicone spatula
Rubber spatula
Measuring cup
Cooling rack

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 350°F and line your muffin pan with parchment paper liners.
Mix Dry Ingredients: In a large mixing bowl, sift together the all purpose flour, cocoa powder, sugar, baking soda, and salt using a fine mesh sieve.
Whisk Wet Ingredients: In a separate bowl, whisk together the vegetable oil, pure vanilla extract, apple cider vinegar, and water with a wire whisk.
Combine: Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until just combined.
Add Chocolate: Gently fold in the semi sweet chocolate chips with a rubber spatula.
Portion Batter: Divide the batter evenly among the muffin cups using a measuring cup.
Bake: Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool: Let the muffins cool on a cooling rack before serving.

Pro Tips & Tasty Tweaks

Every baker has their little secrets, and after years of perfecting these Vegan Chocolate Muffins, I’ve picked up a few tricks to make them even better: (read our guide)

Flavor Swap: Try adding a teaspoon of cinnamon or a pinch of espresso powder to deepen the chocolate flavor.
Diet Tweak: For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend.
Prep Fix: If your batter seems too thick, add a tablespoon of water at a time until it reaches the right consistency.
Storage Tip: These muffins stay fresh for up to 3 days in an airtight container, but they rarely last that long!

Healthier Alternatives for Vegan Chocolate Muffins

If you’re looking to lighten things up, here are some easy swaps:

Replace granulated sugar with coconut sugar or maple syrup for a lower glycemic option.
Use whole wheat flour or oat flour instead of all-purpose flour for added fiber.
Swap vegetable oil with unsweetened applesauce for a lower-fat version (though the texture will be slightly denser).

And yes, you can absolutely make these muffins healthier without sacrificing flavor! (read our guide)

How to Serve Vegan Chocolate Muffins

These muffins are perfect on their own, but if you want to take them to the next level, try serving them warm with a dollop of coconut whipped cream or a drizzle of almond butter. They pair beautifully with a cup of oat milk latte or a cold glass of almond milk.

I love packing these for picnics or school lunches—they’re always a hit. And if you’re feeling fancy, a dusting of powdered sugar or a few fresh berries on top makes them look bakery-worthy. (more inspiration)

Frequently Asked Questions

How to make vegan chocolate muffins from scratch?

Follow the step-by-step instructions above! The key is to mix the wet and dry ingredients separately first, then combine them gently to avoid overmixing. (helpful resource)

What are the best substitutes for eggs in vegan chocolate muffins?

In this recipe, the apple cider vinegar reacts with the baking soda to create lift, and the oil keeps them moist. Other great egg substitutes include flax eggs or mashed banana. (check out this recipe)

Can I use almond flour for vegan chocolate muffins?

Almond flour will make them denser, so I recommend using half almond flour and half all-purpose flour if you want to try it. (learn more here)

How long do vegan chocolate muffins stay fresh?

They’ll keep for 3 days at room temperature in an airtight container, or up to a week in the fridge. You can also freeze them for up to 3 months!

What toppings go well with vegan chocolate muffins?

Try dairy-free chocolate chips, chopped nuts, or a sprinkle of sea salt before baking. After baking, a drizzle of melted vegan chocolate is divine. (read our guide)

Are vegan chocolate muffins healthier than regular muffins?

They can be! Without butter or eggs, they’re lower in cholesterol, and you can control the sugar and fat content more easily.

Can I freeze vegan chocolate muffins for later?

Absolutely! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Thaw at room temperature or warm briefly in the oven. (learn more here)

Conclusion

Whether you’re vegan or just looking for a delicious, guilt-free treat, these Vegan Chocolate Muffins are sure to become a staple in your kitchen. They’re easy to make, endlessly adaptable, and so satisfying that no one will guess they’re plant-based. (learn more here)

I’d love to hear how yours turn out! Share your creations with me, and don’t be afraid to experiment with different flavors and add-ins. After all, the best recipes are the ones that become your own. Happy baking! (read our guide)