Chocolate muffin – a classic with a lot of variations
Chocolate muffins are a classic you can vary in all eternity with different toppings and fillings. This is a basic recipe that you can experiment with and add flavors or toppings of your liking. A couple of my favorites are to stir pieces of white chocolate in the batter or flavor them with orange. Or why not a creamy chocolate topping?
Simple, common ingredients – nothing you haven’t heard of before
A lot of new vegans feels like it’s too complicated to bake vegan with new ingredients and to bake in a different way then they’re used to. These muffins are therefore made of ingredients that most people have at home. They are easy to make and makes it easy to choose a vegan alternative!
More vegan sweets
If you want tips on more vegan sweets that are great for both dessert and to have with a cup of coffee, I would highly recommend my raw coconut caramel cheesecake, which has received nice reviews from those who tried it.
Or why not make a bunch of sweet blueberry muffins thats appreciated in all occasions?
Fluffy chocolate muffin
Ingredients
- 150 ml vegan milk
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 75 g plant based butter (room temperatured)
- 150 ml sugar
- 175 ml all purpose flour
- 2 tsp baking soda
- 4 tbs cocoa powder
Instructions
- Preheat the oven to 350°F
- Beat the butter and sugar until it’s well mixed.
- Add the milk and lemon juice and stir until mixed.
- Add flour, cocoa powder, vanilla extract and baking powder and stir to a smooth batter.
- Divide the batter into 12 pieces of muffin molds filled to ¾.
- Bake for 15-20 minutes, use a test stick to see if they’re ready, the test stick should come out clean.
- If you used a muffin tin, allow the muffin to cool for about 5 minutes and then remove to cool completely. If you leave them in the hot tin they may become dry.
