Lemon juice– or distilled white vinegar or apple cider vinegar all work great. I tend to use lemon juice most often, but those other options work perfectly too. Don’t overmix. Don’t overmix the batter, mix until it’s just mixed (tiny lumps are fine) and then stop mixing. Make a cup of vegan buttermilk by adding some lemon juice to a measuring jug and then adding soy milk up to the one cup line. Let it curdle. You can also try it with a flax egg in place of the applesauce if you happen to have some flaxseed meal on hand and no applesauce, but the best result for this recipe is going to be as written. Storing and Freezing How do you store chocolate muffins? Store the baked and cooled muffins in an airtight container at room temperature for about 3 days. They’ll last for a few days longer when kept in the fridge.

You’ll be able to use this in any recipe calling for buttermilk, in an exact cup for cup replacement. Canola oil– Or another neutral vegetable oil, such as avocado oil. Substitute applesauce for oil free. Coffee: Make sure that it’s HOT coffee. You can use decaf coffee or a dissolvable espresso. But essentially, the hot liquid will bloom the cocoa powder, giving it a richer taste. Then the coffee comes in to amplify that chocolate flavor as well. Talk about a powerhouse of an ingredient!

NEW! DOUBLE CHOCCY SNACK BAR

Prep: Preheat the oven to 350F, and grease and line a 6″ cake pan with parchment paper. Measure out all ingredients, and make sure that the vegan buttermilk is prepared. Frost the cake: Scoop the frosting onto the cake, and spread it around on top. Top with vegan sprinkles. Divide the batter evenly between the muffin partitions. Add more chocolate chips and chunks to the top of the muffins.

Can you make these muffins gluten-free?I have not tested these as gluten-free, but if I was going to try and make these gluten-free the first thing I would do is switch out the flour for a gluten-free all purpose flour blend. It must be a blend, do not try it with a single type of flour like almond or coconut.Try the recipe with just the simple switch of flours and see how it turns out before making any other changes. It wasn’t until I was adapting a recipe to make a fabulous red velvet cake that I realized the wonder of a homemade vegan buttermilk substitute. Vinegar reacts with baking soda to create extra lift in these muffins and contributes to the lovely domed top! Can you make cupcakes from this recipe? This recipe will make 24 cupcakes. Baking time will be around 20 minutes. Chocolate must be melted and then cooled. Melt the chocolate in the microwave by microwaving it in 30-second intervals, bringing it out to stir every 30-seconds until melted. And then let it cool (slightly lukewarm is also fine) before you add it to the batter and then again before you add it to the frosting. If the chocolate is too warm when you add it, then when it hits the cold batter or frosting it will immediately firm up, leaving you with hard chocolate pieces instead of mixing smoothly in.Why is this? Because hot melted chocolate will further melt the vegan butter, making it impossible to create a fluffy frosting. So if you’re a chocoholic this is going to be your new favorite recipe for sure. You’ll also love our vegan carrot muffins and our vegan bran muffins. How to Make Vegan Chocolate Muffins