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Dairy-Free Chocolate Muffins Recipe
A fresh batch of Dairy-Free Chocolate Muffins can save any busy morning. Soft crumb, a rich chocolatey taste, and no dairy needed.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18
Ingredients
- 280 g – 2 ¼ cups all-purpose flour
- 200 g – 1 cup sugar
- 60 g – ½ cup cocoa powder
- 1 tbsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 260 g – 1 ½ cups dairy-free chocolate chips
- 100 g – ½ cup coconut oil – melted
- 300 ml – 1 ¼ cups soy milk OR any dairy-free milk you prefer
- 2 eggs
- 1 tsp vanilla extract
Instructions
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In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips.
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In a separate bowl, whisk the coconut oil, soy milk, eggs, and vanilla extract.
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Pour the wet mixture into the dry ingredients and mix until combined.
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Spoon the batter into muffin tray cups lined with paper, filling each one to about ¾ full.
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Bake at 220°C – 425°F for 5 minutes, then lower the temperature to 190°C – 375°F and bake for another 10–13 minutes or until cooked through.
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Leave the muffins to cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.