Vegan Triple Chocolate Muffins Recipe


Say goodbye to dry muffins once and for all. Made with simple ingredients, these Vegan Triple Chocolate Muffins are soft, fluffy, and moist. Ready in minutes, they’re the most decadent chocolate muffin recipe you’ll ever make! 

What Make Vegan Muffins Different from Regular Muffins?

If you’ve never tried vegan muffins, you’re seriously missing out. Made with plant-based ingredients, they’re even more delicious with dairy-filled recipes. In my opinion, at least! Really, the only difference between this vegan chocolate muffin recipe and traditional chocolate muffins is the lack of eggs and dairy. Instead, we swap them out for plant-based ingredients like flaxseed to provide all the flavor and texture we need!  

Basic Chocolate Muffins Ingredients You’ll Need

If you’re a chocoholic like me, you’re going to absolutely adore this chocolate muffins recipe! Below is a list of the key ingredients in this recipe. However, you’ll want to be sure to check the complete recipe below to ensure you have all the basic items covered, too! 

  • Ground Flaxseed and Water – Not only a great source of fiber, but flaxseed also expands when soaked in water, creating the perfect egg replacement for all your vegan baking needs. 
  • Cocoa Powder, Vegan Dark Chocolate, and Dairy-Free Chocolate Chips – I wasn’t joking when I said triple chocolate. Cocoa powder forms a chocolate batter base, melted dark chocolate enhances the flavor, and chocolate chips top it all off with a bit of added texture. 
  • Dairy-Free Unsweetened Soy Yogurt – This helps provide extra protein and structure while locking in moisture for the absolute softest muffins! 

How to Make the Best Chocolate Muffins Recipe

The instructions for vegan chocolate muffins are pretty much identical to traditional muffins with just a few twists. Follow the instructions below, and they’ll be ready in no time! 

  1. Preheat your oven to 350° Fahrenheit. Line your muffin tin with paper liners or cooking spray. 
  2. Combine the flax seed and water in a large bowl. Then, let it sit for 5 minutes to thicken. 
  3. Add the sugar and melted chocolate to the bowl, and whisk to combine. 
  4. Mix in the rest of the wet ingredients until smooth. 
  5. Carefully fold in the remaining ingredients until they are just combined. 
  6. Pour the batter into the prepared muffin pan, filling each cup roughly ⅔ of the way full. 
  7. Bake for 15-18 minutes
  8. Cool for 10-20 minutes in the pan before transferring them to a wire rack.

Tips For the Softest, Fluffiest Muffins of Your Life

Make your muffins even better with a few of my top secret tips! 

Use Room Temperature Ingredients. When combined and baked at room temperature the ingredients form an emulsion. As a result, they trap air pockets in the muffins, making them extra fluffy. 

Don’t Overmix! Mix your ingredients until they are just combined. Any longer and your batter will start to become tough. 

Bake on the center Rack. The magic spot in the oven, the center rack allows for even air circulation. As a result, your chocolate muffins will cook perfectly, giving the best results every time. 

Use the Spoon and Level Measuring Method. To prevent inaccurate measurements, use the spoon and level method. This just means that instead of scooping the dry ingredients with a measuring utensil you use a spoon instead. Then, you level it off and add it to the batter. 

Storage Options

For the best results, you’ll want to eat these muffins right away, preferable warm. However, they’ll stay fresh on the counter at room temperature for up to 4 days. Or, if you want to make a batch to save for later, pop them in the freeze for up to 3 months instead! 

Then, when you’re ready to eat, let them thaw in the fridge overnight or at room temperature. Or, if you’re impatient like me, you can just use the thawing function on your microwave. 

More Must-Have Muffins You’ll Love

  • Simple and sweet, these Cinnamon Streusel Muffins feature a crumbly topping and warm spices for an unbelievably satisfying treat. 
  • A fun take on a classic recipe, these Monkey Bread Muffins are made with just 4 vegan ingredients and ready in minutes. No bundt pan required. 
  • For those times when you need a blueberry muffin but don’t want to whip up a whole batch, I’ve got you covered with this Single Serve Blueberry Muffin recipe! 

Loaded with chocolate and made with healthy ingredients, these high-protein Banana Chocolate Chip Muffins are a sweet recipe you can feel good about eating.

Vegan Brownie Batter Muffins

Vegan muffins made with cocoa powder and chocolate chips are the moistest, fluffiest chocolate muffins you’ll ever taste! 
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Servings 12 muffins


  • 1/3 cup melted vegan butter
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup plant-based milk soy works best
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup dairy-free chocolate chips


  • Preheat your oven to 350 degrees F. Line a muffin tin with 12 liners or spray with cooking spray and set it aside.
  • Whisk together the melted butter and granulated sugar. Whisk in the rest of the wet ingredients until well combined.
  • Using a spatula or wooden spoon, fold in the remaining ingredients.
  • Pour the batter into your prepared lined muffin tins. Bake the muffins for around 15-18 minutes.
  • Let the muffins cool slightly in the muffin tin (around 10-20) minutes before removing them from the muffin tin and letting them cool completely.
Keyword 10 ingredients or less, muffins, vegan

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