Olympic Chocolate Muffins – A Plant-Based, Chocolate Lover’s Dream
If you’re a fan of rich, indulgent chocolate desserts, you’ll love Olympic Chocolate Muffins. These plant-based muffins are packed with cocoa, vegan chocolate chips, and a soft, moist texture. They’re perfect for breakfast, dessert, or a mid-day treat. Bake these muffins for a chocolatey twist on a classic muffin recipe!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup vegan chocolate chips (plus more for topping)
- 1/2 cup water
Instructions:
Preheat the Oven & Prepare Muffin Tin:
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease it.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
Combine Wet Ingredients:
- In a separate bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let it sit for a minute to allow the vinegar to activate the baking soda.
Make the Muffin Batter:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over-mix. The batter should be thick but pourable.
- Fold in the vegan chocolate chips.
Fill the Muffin Tin:
- Spoon the muffin batter evenly into the muffin tin, filling each cup about 3/4 full.
- Sprinkle a few more chocolate chips on top of each muffin for extra chocolatey goodness.
Bake:
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Why You’ll Love Olympic Chocolate Muffins:
- Decadent & Chocolatey: These muffins are loaded with cocoa and vegan chocolate chips, giving you that perfect chocolate flavor in every bite.
- Plant-Based: No dairy or eggs here! These muffins are completely plant-based and suitable for vegans.
- Moist & Soft: Thanks to the combination of wet ingredients and the perfect baking time, these muffins stay incredibly soft and moist.
- Perfect for Any Time: Enjoy these muffins for breakfast, as an afternoon snack, or as a sweet dessert.
Serving Tips:
- Serve warm with a glass of plant-based milk: Warm these muffins and serve with a cold glass of almond milk or oat milk for an extra treat.
- Add a drizzle of peanut butter: For a savory twist, drizzle a little peanut butter or almond butter on top.
- Top with fruit: Pair these muffins with sliced bananas or strawberries for a fruity contrast.
Final Thoughts:
These Olympic Chocolate Muffins are rich, decadent, and packed with chocolatey goodness. They’re easy to make, and their soft texture and indulgent flavor will make them a favorite in your household. Perfect for chocolate lovers, these muffins are a must-try!
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