This easy chocolate muffin recipe has been adapted from the cookbook Vegan Chocoholic by Philip Hochuli, which was a present for my birthday this year. Separated into cakes, biscuits, sauces, desserts and snacks, it pretty much has chocolate covered for any chocoholic.
And it would make a great Mother’s Day gift. Hint Hint.
The book has lots of chocolate recipes, obviously, but what I love is that most of them are super easy to make. I feel like I say this a lot but I love easy recipes. I mean, I love cooking but I never want to spend a long time in the kitchen.
I usually think mmmm, I feel like something sweet, and I want it whipped up in less than 30 minutes. I don’t want a thousand steps, or unusual ingredients that I have to go hunting for.
Each recipe in Vegan Chocaholic is rated one, two or three star, and flicking through the book, they are mostly one star. Perfect! Just perfect for busy people who want a chocolate fix.
I adjusted this recipe just a little. It’s original title was Chocolate Muffins with a Liquid Centre. It sounded interesting and the pic looked delicious, I tried it as written, and then I tried it again cooking it a little longer to make the centre more firm and I preferred the cooked centre.
The difference with vegan cakes being a little raw in the centre is you don’t have to worry about eating raw eggs, so it’s quite ok to have something runny in the middle. And as this is made with melted chocolate the runniness is creamy chocolate. So if you like that, just cook the muffins a little less – around 12-13 minutes.
These muffins are quite rich. And there’s nothing healthy about them, which is another thing I love because the recipe serves just four. If you’re like me and get tempted by muffins and cakes in the house, the most you can eat is 4, rather than a dozen which is what most muffin recipes will make.
Of course, if you need to make more, the recipe is easily doubled, or quadrupled. No judgement!Print
Easy Chocolate Muffins
Super simple, mix and bake muffins.
- Prep Time: 5 mins
- Cook Time: 18 mins
- Total Time: 23 minutes
80g vegan dark chocolate
80g vegan butter (Nuttlex)
50g white sugar
90g plain white flour
2 tsp baking powder
pinch of salt
1 tsp apple cider vinegar
Preheat the oven to 180ºC.
Prepare 4 x 8cm tins (see note) or use 4 paper cases in a large muffin tin.
Add the chocolate and butter to a saucepan and slowly melt over a low heat.
Sift the flour into a bowl and add the sugar, baking powder and salt.
Add the melted chocolate mixture along with 3 tbsps water and the vinegar.
Pour mixture evenly into the prepared tins.
Bake for 15 – 18 mins, or until the tops look cooked.
Cool on wire rack before removing from cases.
Serve dusted with cacao and a scoop of ice cream or yogurt.
To prepare tins, use paper towel to wipe butter along the base and sides.