I love making super easy muffins, like my Snickerdoodle Muffins, 3-Ingredient Banana Muffins, or Banana Carrot Muffins, because they are a great, healthy snack for any time of the day and they are perfect as a lunchbox dessert for the kids. These chocolate muffins are even easier than all of these, taking less time to prepare and with only 5 basic ingredients.
Ingredients and Substitutions
Self-Rising Flour – Provides structure and leavening in one convenient ingredient. It can be made by combining all-purpose flour with baking powder. Unsweetened Cocoa Powder – Adds rich chocolate flavor without extra sweetness. Use high-quality cocoa for the best taste. Soft Brown Sugar – Provides sweetness and moisture, contributing to the muffins’ soft texture. You can use other sugars like white sugar or coconut sugar, but the muffins will be a bit dry. Soy Milk – Adds moisture and helps bind the ingredients. I recommend a full-fat version for the best texture. You can use high-protein soy milk for more proteins. Vanilla Extract – Optional, but enhances the overall flavor profile. Vegan Dark Chocolate Chips – Optional addition for extra chocolate flavor and texture.
How to Make Chocolate Muffins
These muffins are a no-fail recipe with my printable recipe card below, but if you like pictures, I’ve included below photos of the key steps.
Expert Tips
Sift the cocoa powder to avoid lumps and ensure a smooth batter. Don’t overmix the batter; stir just until the ingredients are combined to ensure tender muffins. Experiment with different mix-ins like chopped nuts, dried fruit, or vegan white chocolate chips for variety. For a healthier option, you can reduce the sugar slightly and add mashed banana or applesauce for natural sweetness and moisture. These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or microwave briefly before serving.
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