One Bowl Vegan Double Chocolate Chip Muffins
If you’re in the mood for something chocolatey, fluffy, and ridiculously easy, these one bowl vegan chocolate chip muffins are about to be your new go-to. No mixers, no complicated steps, no sink full of dishes, just stir, scoop, bake, done. Honestly, the hardest part is waiting for them to cool.
They come out soft and tender with melty chocolate in every bite, which makes them perfect for breakfast or snacks time.
Why You’ll Love These Muffins
Made in one bowl (less mess = more happiness)
Soft and fluffy texture
Deep chocolate flavor
Dairy-free and egg-free
Perfect for meal prep or lunchboxes
Ingredients & What They Do
All-purpose flour
Gives the muffins structure while keeping them soft instead of dense.
Sugar
Sweetens the muffins and helps keep the crumb tender.
Cocoa powder
Brings the rich chocolate flavor. Use regular unsweetened cocoa powder here.
Baking powder
The lift-maker! This helps the muffins rise and stay fluffy.
Soy milk
Adds moisture and protein. It also reacts really well with the vinegar for a better rise.
Melted salted butter (1 stick)
Adds richness and flavor. Using melted butter keeps the crumb soft and moist.
Apple cider vinegar
Sounds odd, works magic. It reacts with the soy milk and baking powder to help the muffins puff up nicely, you won’t taste it.
Vegan chocolate chips or chunks
The best part. Melty pockets of chocolate throughout every muffin.
How to Make the Muffins
Preheat your oven to 350°F and line a muffin pan with liners or lightly grease it.
In a large mixing bowl, add the flour, sugar, cocoa powder, and baking powder. Stir until everything is evenly combined and there are no cocoa lumps hanging around.
Pour in the soy milk, melted butter, and apple cider vinegar. Stir gently until a smooth batter forms. Don’t overmix, once it’s combined, you’re good.
Fold in the vegan chocolate chips, saving a small handful to sprinkle on top if you want bakery-style muffins.
Divide the batter evenly between the muffin cups, filling each about ¾ full.
Bake for about 18–22 minutes, until the tops are set and a toothpick comes out with just a few moist crumbs (not wet batter).
Let the muffins cool in the pan for about 5 minutes, then move them to a rack to cool the rest of the way.
Serving & Storing
Great warm or room temperature
Perfect with coffee or a cold glass of plant milk
Store in an airtight container at room temp for 3 days
Refrigerate up to 5 days
Freeze up to 2 months and thaw as needed
Tips & Tricks
Don’t overmix, stir just until combined for soft muffins
Sprinkle extra chips on top for that bakery look
If your cocoa is lumpy, sift it first
Let them cool a bit so the crumb sets (hard but worth it)
Add a pinch of salt if using unsalted vegan butter instead
One Bowl Vegan Chocolate Chip Muffins
Ingredients
- 1½ cups all-purpose flour
- ¾ cup sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 cup soy milk
- ½ cup melted salted vegan butter stick
- 1 tablespoon apple cider vinegar
- 1 cup vegan chocolate chips or chunks
Instructions
- Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease each cup so nothing sticks later
- In a large mixing bowl, add the flour, sugar, cocoa powder, and baking powder. Stir well until the mixture is evenly combined and you don’t see streaks of cocoa powder.
- Pour in the soy milk, melted vegan butter, and apple cider vinegar. Make sure the butter has cooled slightly so it doesn’t cook anything on contact.
- Stir everything together gently until you get a smooth, thick batter. Scrape the sides and bottom of the bowl so no dry pockets are hiding. Stop mixing as soon as it’s combined, overmixing makes muffins heavy.
- Add the vegan chocolate chips and fold them in with a few slow turns of your spoon so they’re evenly spread through the batter.
- Spoon or scoop the batter into the prepared muffin cups, filling each about ¾ full. If you want that bakery-style look, toss a few extra chocolate chips right on top.
- Place the pan in the oven and bake for 18–22 minutes, until the tops look set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack to cool completely.
