I love muffins, especially for breakfast. I haven’t grown up eating them, as in Italy they are not something you would find easily when I was little. Italians usually have coffee or cappuccino with a croissant for breakfast, especially when eating out.
However, I really like them. I usually make Blueberry Muffins, but my kids like chocolate more, so I made these Dairy-free Chocolate Muffins for the family. And guess what? They were divine! So moist and chocolatey.
If you are looking for a dairy-free recipe, make sure to use dairy-free chocolate chips and don’t skip them, as they take these muffins to a completely different level and make them even moister. Serve them with a cup of milk or tea and enjoy!
If you are looking for more muffins recipes, make sure to check out these:
What is your favourite muffin flavour?
Dairy-free Chocolate Muffins
Dairy-free Chocolate Muffins – moist and chocolatey dairy-free muffins perfect for a special breakfast or as a treat.
- 280 gms – 2 ¼ cups all-purpose flour
- 200 gms – 1 cup sugar
- 60 gms – ½ cup cocoa powder
- 1 tbsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 260 gms – 1 ½ cup dairy-free chocolate chips
- 100 gms – ½ cup coconut oil melted
- 300 ml – 1 ¼ cup soy milk or your favourite dairy-free milk
- 2 eggs
- 1 tsp vanilla extract
In a big bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips.
In a separate bowl, mix together the coconut oil, soy milk, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
Bake at 220°C – 425°F for 5 minutes, then turn the heat down to 190°C – 375°F for 10-13 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.