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Vegan Double Chocolate Chip Muffins

Soft, fluffy chocolate muffins with white and dark chocolate chips inside. No eggs or dairy needed!

Course Dessert
Cuisine vegan
Keyword vegan double chocolate muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Calories 325 kcal


  • 290 g Self-raising flour
  • ¼ Teaspoon Baking soda
  • 50 g Cocoa powder
  • 215 g Caster sugar
  • 300 ml Unsweetened soy milk
  • 115 ml Sunflower or rapeseed oil
  • 1 Teaspoon Vanilla extract
  • 75 g Vegan white chocolate chips
  • 75 g Vegan dark or "milk" chocolate chips
  • 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)


  1. Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line a tray with 12 muffin liners.

  2. In a large bowl, mix together the flour, baking soda, cocoa powder and caster sugar.

  3. Next, add in the soy milk, oil, vanilla extract and vinegar. Mix well until you have a smooth muffin batter.

  4. Stir in the chocolate chips, leaving a few aside to sprinkle on top.

  5. Divide the batter equally between your muffin cases and sprinkle over the remaining chocolate chips.

  6. Bake for 20-25 minutes, or until a toothpick through the centre comes out clean.

  7. Transfer the muffins to a wire rack and let them cool completely before enjoying.

Recipe Notes

  • Store in an airtight container in a cool, dry place for up to 3 days.
Nutrition Facts
Vegan Double Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 325 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 19mg1%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 22g24%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.