Decadent Double Chocolate Muffins
Indulge in these decadent double chocolate muffins, a vegan delight that's rich, moist, and absolutely irresistible!
Equipment
- Measuring cups and spoons
- Mixing bowls (large and small)
- Muffin tin (standard or jumbo)
- Paper liners or nonstick cooking spray
- Sifter
- Whisk
- spatula
- Wire rack
Ingredients
- 120 g 1 cup white whole wheat or whole wheat pastry flour
- 63 g ½ cup all-purpose flour
- ¼ teaspoon fine sea salt
- 120 g 1 cup powdered sugar
- 20 g ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 76 g ¼ cup + 1 tablespoon unsweetened applesauce
- 15 ml 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 235 ml 1 cup plain soy creamer or any nondairy milk
- 58 g ½ cup nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
- In a large bowl, sift together the flours, salt, powdered sugar, cocoa powder, and baking soda.
- Set aside.
- In a small bowl, whisk the applesauce, apple cider vinegar, vanilla extract, and soy creamer until combined.
- Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- Fold in the nondairy semisweet chocolate chips.
- Divide the batter evenly into the prepared muffin cups.
- Bake for 16-20 minutes for standard muffins or 25 minutes for jumbo muffins, or until a toothpick inserted in the center comes out clean.
- Cool the muffins on a wire rack before serving.
Notes & Wine Advice
Wine Advice:
Pair with a sweet red wine like Lambrusco for a luxurious treat.
Pair with a sweet red wine like Lambrusco for a luxurious treat.
Nutrition values
Calories: 160 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 3 g | Sugar: 12 g