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?
A basic recipe of the classic chocolate muffin.
- 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
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.