Double Chocolate Muffins
Indulge in these decadent Double Chocolate Muffins, perfectly vegan, soft, and gooey with rich chocolate flavor. For an extra touch of luxury, drizzle with chocolate ganache!
Equipment
- Muffin tin, Paper liners (or nonstick spray for jumbo muffins), Large bowl, Small bowl, Whisk, Spoon, Wire rack
Ingrediënten
- 1 cup 120 g white whole wheat or whole wheat pastry flour
- ½ cup 63 g all-purpose flour
- ¼ teaspoon fine sea salt
- 1 cup 120 g powdered sugar
- ¼ cup 20 g unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ cup plus 1 tablespoon 76 g unsweetened applesauce
- 1 tablespoon 15 ml apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup 235 ml plain soy creamer or any nondairy milk
- ½ cup 58 g nondairy semisweet chocolate chips
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
- In a large bowl, sift together the white whole wheat flour, all-purpose flour, salt, powdered sugar, cocoa powder, and baking soda.
- Set aside.
- In a small bowl, whisk together the applesauce, apple cider vinegar, vanilla extract, and soy creamer.
- Gently fold the wet ingredients into the dry, being careful not to overmix.
- Fold in the semisweet chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 16-20 minutes (for standard muffins) or 25 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean.
- Let the muffins cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
For an indulgent treat, drizzle with warm chocolate ganache and serve with a glass of almond milk.
Wine Advice:
Pair with a rich red wine like a Merlot or a sweet dessert wine such as Port for an extra indulgence.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 7 g | Fiber: 4 g | Sugar: 15 g | Salt: 0.2 g
