Who doesn’t want a simple recipe for chocolate muffins? Only a few ingredients and less than an hour are needed for these classic vegan chocolate muffins.

Cravings are a huge part of our lives. At least with me (and I bet I’m not the only one). It’s a fact that these classic vegan chocolate muffins make me feel better every time I’m craving something sweet.

Vegan and low in sugar, they are an incredible treat for anyone, including children. I love the deep taste of chocolate, the chocolate chunks and the easy sweetness. This sweetness doesn’t give you the usual thrill white sugar does and that’s why I love them even more.

Every time I make them, they are gone in two days. Not even joking. It doesn’t matter how many people eat them – me myself or 5 people, they are gone in less then 36 hours.

These vegan chocolate muffins are:

• rich
• fudgy
• light
• soft
• not too sweet

I love them for breakfast, as a dessert, as a snack while I’m working or as a part of my dinner. They are simply amazing – anytime, anywhere.

What’s best about them is that they are a classic recipe. Classic vegan chocolate muffins leave the space for your imagination and variations: add nuts to the batter; top muffins with nuts or seeds or more chocolate chunks before you bake them; make ganaché or frosting and decorate them with that; you can top the decoration too!

They go super well with coffee and even with tea. I love them with some vanilla ice-cream on the side. Dunking them into chocolate or vanilla sauce, or fondue is a great way of treating yourself too.

Bringing them to my friends as a little gift when I’m visiting or when someone has a birthday is one of my favourite ways of sharing them with people.

(But be aware during this pandemic. Share them with your family or leave them on someone’s doorstep. Enjoy them on a picnic with your partner or with the kids – or roommates – or have a picnic inside of your house on the floor of the leaving-room. Options are infinitive.)

Classic Vegan Chocolate Muffins

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 12 muffins

Equipment

• large bowl
• medium bowl
• small bowl
• whisk
• small whisk
• tea spoon (tsp)
• table spoon (tbsp)
• cup (250 ml)
• baking tray for muffins or silicone muffin cups

Ingredients

  

• 1 cup flour wholemeal spelt
• 3 tbsp raw cocoa powder
• 1 pack vanilla sugar
• 1 tsp baking soda
• pinch cardamom
• 300 ml oat mylk 1 cup and a bit more
• 4 tbsp agave syrup
• 4 tbsp coconut oil
• 100 g dark chocolate or chocolate chips

White cream cheese frosting

• 5 tbsp vegan cream cheese I love using VioLife
• 2 tbsp oat mylk
• ½ tsp vanilla essence
• 1 tbsp agave syrup

Instructions

 

• Put flour into a large bowl. Sift cocoa powder over it. Do the same with soda. Add vanilla sugar and cardamom. Whisk it all well.
• Melt coconut oil in medium bowl. Add mylk and agave syrup.
• In case you're using dark chocolate, it's high time to chop it into pieces. No need to make them too small – you'll be very happy once you bite into one of the muffins and get a huge piece of chocolate in it.
• Add chocolate chips to dry ingredients and whisk them in.
• Add wet ingredients to dry ones. Gently and sweetly combine them. Do not over-stir, but make sure all the ingredients are wet.
• Time to put the batter into the cups. You can either use a baking tray especially for muffins OR you can use muffins cups made of silicone.
• You don't have to grease the silicone ones, but you'll have to do that with the baking tray. Just grease every hole in the tray and sprinkle a bit of flour over it. You can also use paper cups, but be aware those are not zero-waste.
• Put about 2 tbsp of batter into each of the 12 muffin cups. If there's some more left, just use it equally in all 12 cups.
• Bake them at 180°C for 20 minutes.
• Let them cool down. Now the last step: make white cream cheese frosting. Put all of the ingredients for cream cheese frosting into a small bowl. Use a small whisk or a fork to whisk them all together well. Top your muffins with this frosting – use a knife and simply spread some of the frosting on top. It's better to prepare the frosting beforehand and leave it in the fridge for a bit so it thickens again. It will be easier to spread it on muffins.

Notes

Before baking them you can easily add some toppings if you wish. You can add more chocolate on top, add a bit of tahin or peanut butter, sprinkle nuts or seeds over them, whatever your heart desires. 

Same goes for sprinkling a bit of nuts or seeds or sprinkles or chocolate chips or cocoa nibs on top of frosting. 

Keyword chocolate, chocolate muffins, cream cheese, cream cheese frosting, muffins, vegan cream cheese, vegan dessert, vegan muffins, white frosting