Decadent Dairy-Free Chocolate Chocolate Chip Muffins

Last updated on May 21st, 2024 at 07:29 am

Imagine biting into a warm, moist muffin, loaded with gooey chocolate chips, and knowing it’s completely dairy-free. That’s the joy of indulging in these dairy-free chocolate chip muffins. I’ve always been on the lookout for vegan and dairy-free that don’t skimp on flavor or texture, and let me tell you, this hits the mark every time. Whether you’re embracing vegan baking, needing egg-free muffins, or simply want a nutritious snack without the dairy, these muffins are a perfect choice.
The ease of making these muffins is truly remarkable. With simple egg substitutes and common pantry items, anyone can whip up these homemade muffins in no time. So whether you’re baking without milk for health reasons or you’re diving into plant-based snacks, these dairy-free chocolate chip muffins promise satisfaction without the guilt.

Ingredients

Let’s talk about what you’ll need to bring these yummy muffins to life:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dairy-free milk (I like coconut milk from a can)
• 1/3 cup coconut oil, melted (or vegetable oil)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips

Whether you’re vegan, have an egg or dairy allergy, or simply love to experiment with plant-based snacks, these ingredients are your toolkit for homemade muffins that promise indulgence without compromise.

Video How to Make Dairy-Free Chocolate Chocolate Chip Muffins

How to Make Dairy-Free Chocolate Chocolate Chip Muffins

1. Preheat Oven: Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups with dairy-free cooking spray.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

3. Mix Wet Ingredients: In a separate bowl, mix together the dairy-free milk, melted coconut oil, apple cider vinegar, and vanilla extract.

4. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

5. Fold in the dairy-free chocolate chips.

6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.

Optional: Sprinkle extra vegan chocolate chips on top for fun

7. Bake: Bake for 5 minutes. Then, lower temperature to 375°F. Bake for additional 13-15 minutes.

8. Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

Once cooled, these muffins are ready to be enjoyed! They’re perfect for breakfast, a snack, or dessert.

And there you have it—simple, scrumptious, and so satisfying. Feel free to get creative with add-ins like nuts or dried fruit, and enjoy your dairy-free chocolate chocolate chip muffins as a delightful breakfast idea or an afternoon snack.

Pro Tips

Let me share with you some of my top tips for creating the most delicious, fluffy, and mouthwatering dairy-free chocolate chip muffins. Making these plant-based snacks is easier than you might think, and with a few pointers, you’ll be on your way to indulging in a guilt-free treat that will satisfy any chocolate lover out there.

• Choosing the Right Dairy-Free Chocolate: Not all dairy-free chocolates are created equal. For the richest taste, I recommend using high-quality vegan chocolate chips. They melt beautifully and give your muffins that gooey, chocolatey goodness you crave in every bite.
• Avoid Overmixing: The secret to tender, airy muffins is in the mixing. Stir your batter just until the ingredients are combined. Overmixing can lead to dense muffins, so once you see no more flour streaks, put that spatula down!
• Gluten-Free Options: Making these muffins gluten-free is a breeze. Substitute your all-purpose flour with a 1:1 gluten-free baking flour to cater to everyone, without compromising on texture or flavor.
• Storing and Reheating: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For a warm treat, pop them in the microwave for 10-15 seconds, and they’ll taste as good as new. You can also freeze them in an airtight bag or container and pop them in the microwave to thaw them.
• Customize Your Muffins: Feel free to get creative by adding in nuts, dried fruit, or even swirls of peanut butter. This recipe is wonderfully versatile, allowing you to make it your own and experiment with different flavors.

FAQs

If you’re diving into the world of dairy-free and vegan baking, specifically aiming to master the art of making irresistibly delicious dairy-free chocolate chip muffins, you might find yourself mulling over several questions. So, let’s tackle some of those burning questions you might have.

• What if I don’t have vegan chocolate chips? No worries! Dairy-free chocolate comes in many forms, and you can easily chop up a dairy-free chocolate bar as a substitute if you can’t find vegan chocolate chips. Also, if you don’t have any dietary restrictions that prevent you from consuming dairy, you can just use “regular” chocolate chips. OR you could try a vegan substitute such as nuts or dried fruit.
• How can I ensure my muffins aren’t dry? The secret here is not to overmix the batter and to make sure you measure your ingredients accurately. Dairy-free desserts, especially those that are also egg-free, can be a little finicky about moisture balance. Also, try not to over-bake. Once a toothpick inserted in the middle comes out clean, you can remove your muffins from the oven.
• My muffins didn’t rise properly; what went wrong? It’s crucial to check the expiry date on your leavening agents like baking powder. Also, mixing the wet and dry ingredients separately before combining them can help ensure a consistent rise. Finally, try to stick your muffins in the oven right when the batter is made. You don’t want your batter sitting around and going flat.
• Can I make these muffins ahead of time? Definitely! These dairy-free desserts are perfect as nutritious snacks throughout the week. Simply store them in an airtight container at room temperature for a few days or freeze them for longer shelf life. When you’re ready to indulge, a quick warm-up in the microwave will bring back that just-baked taste and texture.

Embarking on the journey of vegan bakin and exploring the vast world of dairy-free desserts like these chocolate muffin recipes, opens up a new realm of easy vegan recipes that are not only good for the planet but are also kind to your body. And remember, the process itself can be as enjoyable as the final product. So here’s to creating homemade muffins that everyone, regardless of dietary preferences or restrictions, can enjoy!

If you liked these Dairy-Free Chocolate Chocolate Chip Muffins, check out:

Dairy-Free Peanut Butter Banana Chocolate Chip Muffins

Vegan Blackberry Muffins

Vegan Oreo Muffins

Matcha Muffins

Dairy-Free Chocolate Chocolate Chip Muffins

Robyn

These dairy-free (and vegan!) chocolate chocolate chip muffins make a fantastic breakfast treat or dessert. They're super easy to make and won't last long.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

• 1 3/4 cups flour
• 1/2 cup cocoa powder unsweetened
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1.2 tsp salt
• 1 cup dairy-free milk
• 1/3 cup coconut oil melted
• 1 Tbsp apple cider vinegar
• 1 tsp vanilla
• 1 cup dairy-free chocolate chips plus extra to sprinkle on top

Instructions

 

• Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups with dairy-free cooking spray.
• In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
• In a separate bowl, mix together the dairy-free milk, melted coconut oil, apple cider vinegar, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
• Fold in the dairy-free chocolate chips.
• Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.

  Sprinkle a few extra chocolate chips on top
• Bake for 5 minutes at 400°F. Then lower the heat to 375°F. Bake for another 13-15 minutes at 375°F.
• The muffins are done when a toothpick inserted in the middle comes out clean.
• Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

Keyword chocolate chip, chocolate chocolate chip, dairy-free, Muffins, vegan