Chocolate Chunk Muffins
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Chocolate Chunk Muffins
Today will be a good day, and do you want to know why? Because you, my friend, are going to make the most deliciously fluffy vegan chocolate chunk muffins. It's time to let all your worries slip away into devine smells and flavours.
I'm a huge fan of chocolate but I know many of your prefer a fruit muffin, which is why they don’t have to be chocolate if you’d prefer something else! This recipe works great with chocolate chips, blueberries or raspberries. If you try anything else make sure you let me know in the comments or by tagging us on instagram and using the #HBivore hashtag!
I always think the quality of the ingredients goes a long way to determining the flavour of the end result, and this is no different. I used the vegan galaxy orange chocolate broken into pieces as the chunks for my muffins as i had a bar leftover that my mum had got my for my birthday, but any delciious vegan chocolate will do!
As a little tip, make sure you save some chunks to place on the top of the muffins just before they go into the oven!
I like to think this recipe doesn’t contain any really unusual ingredients, even if it may seem like unusual muffin ingredients (such as applesauce) and as though we’re using them in seemingly unconventional ways (like curdling soy milk with lemon juice) if you’re familiar with vegan baking you’ll know that we find the most weird and wonderful ways of reaching a delicious result.
Recipe
Yield: 8-10 large muffins
Total Time: 45 minutes
Ingredients:
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1 cup / 250ml soy milk
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1 ½ tbsp lemon juice
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1 tbsp apple sauce
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1 cup caster sugar
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⅓ cup sunflower oil
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1 3/4 cups / 210g plain flour
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2 tsp baking powder
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½ tsp bicarbonate of soda (baking soda)
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Pinch sea salt
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1 cup chocolate chunks (or your filling of choice)
Method:
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Preheat oven to 180c and fill a 12 hole muffin tray with cases.
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In a small bowl, mix your soy milk and lemon juice, set to one side for five minutes to curdle.
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Add your sugar, oil and apple sauce.
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In another bowl mix together your flour, baking powder, salt and bicarbonate of soda. Add your wet mix to the dry and gently mix together until just combined.
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Fold in your chocolate chunks (saving some for topping) and then fill your muffin or cupcake cases to about 3/4 full. Top with any leftover chocolate chunks and bake in the oven for 30 minutes or until a cocktail stick inserted into the middle comes out clean.
What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.
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Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram