Chocolate chip muffins

Have you ever wanted a delicious chocolate cake or muffin recipe that always works out and tastes incredible?  I couldn’t believe how easy this recipe is to make, and how gooey and moist the muffins are.  Take one bowl and mix and bake – that’s it.  Simple and so yum.

chocolate-chip-muffin

I have made these muffins twice now.  Once for my mother-in-laws birthday lunch and then for our family picnic last weekend at Mary Cairncross Scenic Reserve.  They were snapped up by vegans and non-vegans alike.

muffin-pouring-mix

These little yummy muffins would be perfect to send with your child for their class to celebrate their birthday at school.  With Christmas coming up, they would make gorgeous little gifts decorated with festive lollies.  The variations are endless.

muffin-cases

If you make these please let me know in the Comments below how they went.

Print Recipe
Chocolate chip muffins
These vegan chocolate-chip muffins are so gooey, chocolatey and moist. It will become your go-to recipe for muffins, mini-muffins, chocolate cake and trifle. Very easy to make in one bowl - just mix and bake.
chocolate-chip-muffin
Course Baked Goods
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Course Baked Goods
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
chocolate-chip-muffin
Instructions
  1. Preheat oven to 180 degrees celsius (160 fan-forced). Line a 12-hole muffin pan with re-usable silicon muffin cases.
  2. Combine flour, cocoa, sugar and chocolate chunks in a large mixing bowl. Make a well in the centre.
  3. Add to a jug vegetable oil, milk, vanilla and "No-eggs" and stir together. Add this mixture to the well in the mixing bowl and stir until just combined (don't over-stir). Spoon mixture into muffins cases.
  4. Bake in the oven for 20 minutes or until a skewer inserted into the centre of a muffin comes out clean. Rest in pan for 5 minutes and then put onto a wire rack to cool before serving.
Recipe Notes

Add orange juice in place of some of the water to make a chocolate-orange flavour.

Optional: once cool ice with vegan Vanilla Buttercream Icing (replacing the milk with soymilk, and the margarine with Nuttelex dairy-free spread)

This recipe is adapted from Taste.com.au.

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