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Double Chocolate Muffins [Dairy-Free]

Craving ultra-moist double chocolate muffins? This quick and easy recipe is perfect for an indulgent afternoon snack. These cocoa and chocolate chip muffins will quickly become a staple. A few minutes of prep and no complicated ingredients, and you get beautifully domed muffins with a tender crumb (that hardly makes any crumbs!) and an irresistible chocolate aroma. Kosher and parve if you use plant-based yogurt.

Chloé Flam

Double Chocolate Muffins [Dairy-Free]

Ingredients

Check off ingredients as you go

  • Makes 10-12 muffins
  • 180 g (1½ cups) sifted all-purpose flour (plain flour), or 160 g (1¼ cups) flour and 20 g (2½ Tbsp) cornstarch
  • 40 g (scant ½ cup) unsweetened cocoa powder
  • 120 g (½ cup + 2 Tbsp) light brown sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla extract)
  • 1 pinch salt
  • 1/2 tsp baking soda (4 g)
  • 1 level tsp baking powder (8 g)
  • 2 large eggs
  • 120 g (½ cup) plain yogurt (or plant-based yogurt, soy cream or fromage blanc)
  • 100 g (scant ½ cup) neutral oil (such as sunflower or grapeseed)
  • 100 ml (⅓ cup + 1 Tbsp) plant-based milk (almond, oat, soy…)
  • 100-120 g (½-⅔ cup) chocolate chips
  • 1 pinch instant coffee (optional, brings out the chocolate flavor)

  1. Preheat the oven to 220°C (425°F). Line a muffin pan with 12 paper liners (this matters for a clean release and a good rise).

  2. In a large bowl, mix the dry ingredients: flour, cocoa, baking powder, baking soda, salt.

  3. In another bowl, whisk the wet ingredients: the eggs with the sugars, then add the plant-based yogurt, the oil and the plant-based milk.

  4. Pour the wet ingredients over the dry ones. Stir just until everything is combined, without beating the batter. Add 2/3 of the chocolate chips. Divide the batter evenly among the 12 liners. Scatter the remaining chips on top.

  5. Bake at 220°C (425°F) for 5 minutes, then lower the oven to 180°C (350°F) and bake for 15 more minutes (check for doneness by inserting a toothpick; it should come out clean).

Enjoy warm or at room temperature.

Tips and variations

The higher temperature at the start is what gives you that lovely (and delicious) domed top so typical of muffins.

Blending in the cornstarch makes the inside of the muffins even lighter; I really recommend giving it a try.

Add chopped toasted hazelnuts or a drizzle of hazelnut butter for a “choco-praline” effect.

Replace 20 g of flour with 20 g of cornstarch for an even lighter crumb.

Storage: These muffins keep for 3 days at room temperature in an airtight container, and they freeze very well.

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