Have you ever wanted to make those delectable, endorphin-inducing, perfectly chocolatey muffins that you see behind the glass partitions in every coffee shop in existence? If so, with this recipe you can! These vegan double chocolate muffins are the quintessential chocolate muffin – the embodiment of everything chocolatey, cake-y, and scrumptiously good in the world.
To Ganache or Not To Ganache?
Honestly, I think that it’s worth making ganache simply to say that you’ve made a ganache; the word itself is fun to say, and it sounds much fancier than it actually is. Plus, the ganache looks quite beautiful drizzled delicately over the top of these vegan double chocolate muffins – a surefire way to impress and dazzle anyone who lays their eyes upon these splendiferous chocolate-filled muffins!
The process for making a vegan ganache for these vegan double chocolate muffins is quite simple, and not something that you have to be intimidated by. Below, I’ll give you a crash course in creating the perfect ganache to adorn your muffins.
Ganache 101
- Boil some water in a saucepan.
- Put a bowl over the water, and place the chocolate in the bowl.
- Let the chocolate melt all the way, then remove it from the heat and add the coconut cream and maple syrup.
- Mix that well until it is smooth and shiny.
- Drizzle over whatever!
Be sure that if you do decide to make the ganache, you’re using a kind of dark chocolate that melts well. In my experience, I’ve found that semi-sweet dark baker’s chocolate usually works best for this.
With that said, the ganache itself is extraneous to the actual muffin; these vegan double chocolate muffins are delicious and amazing with or without it.
But if you want to be extra fancy and extra.. baker-y with these vegan double chocolate muffins, then whipping up a quick and easy chocolate ganache is the way to do it.
Vegan Chocolate Chips
Finding a plant-based bag of chocolate chips in the grocery store can be challenging, but that’s probably because they’re often concealed underneath mountains of other chocolate chip bags that contain dairy of some sort. I’ve learned that sometimes you have to peel away the other bags of chocolate chips like the coats in the Narnia wardrobe in order to find the ones made without milk.
My personal favorite brand of vegan-friendly chocolate chips is Enjoy Life. The chocolate chips they make are quite tasty, and they also bake and melt really well.
If you’re interested in their products, here is a link to Enjoy Life’s website. There, you can find a wide range of products for baking that are a lot of the times plant-based and almost always allergy-free, and you don’t have to scavenge the grocery store to find them.
Note: this is not a sponsored or anything – I just enjoy their stuff and use it quite frequently.
Chocolate Lovers, Unite!
If you love chocolate as I do – as in, a lot…some would say too much – then you’re not going to want to miss out on these beauties.
The chocolatey contributions from the cocoa powder, the Enjoy Life Chocolate Chips, and the dark chocolate ganache all make one astoundingly unforgettable dark chocolate muffin – perfect to share, or keep all to yourself.
Give ’em a go!
Double Dark Chocolate Muffins with Chocolate Ganache
Equipment
- 12-count Muffin Tin
Ingredients
Dry ingredients
- 1 cup of all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup natural cocoa powder
- ¼ teaspoon salt
Wet ingredients
- ⅓ cup brown sugar, packed
- ¼ cup vanilla or plain coconut yogurt
- ¼ cup vegan butter, melted
- 1 ½ tablespoons ground flaxseed
- ½ cup soy milk, + 1 tablespoon, if dough is dry
- ½ teaspoon vanilla extract
- ⅓ – ½ cup vegan chocolate chips
For the chocolate ganache:
- ½ bar semi-sweet dark baker’s chocolate
- 2 tablespoons coconut cream
- ½ tablespoon maple syrup
Instructions
- Preheat the oven to 400°F, and lightly grease 9 slots of the 12-count muffin tin.
- Sift together the dry ingredients in a mixing bowl. Then, in another bowl, whisk together the wet ingredients (except the chocolate chips).
- When the oven is preheated, combine the wet ingredients with the dry, and fold it together along with the chocolate chips into a batter, just until no dry ingredients remain. Careful not to overmix it. Then, fill the wells of the muffin tin ¾ of the way full with batter.Note: This recipe should yield about 9 muffins in total.
- Bake for 16 – 18 minutes, until a toothpick inserted comes out with no batter on it.
The Chocolate Ganache (optional)
- Bring water to boil in a small sauce pan, and then melt half a bar of semi-sweet baker's dark chocolate in a bowl set on top of the sauce pan, above the water. After it's fully melted, remove the bowl from the heat, and add the coconut cream and maple syrup. Stir until the ganache is glossy and smooth. Spoon this over the muffins after they've cooled down a little bit.
Nutrition
Well, there you have it. I hope that you enjoyed this recipe for vegan double chocolate muffins. If you did, leave a comment and recipe rating before you go!
Also, check out the category, Vegan Muffins, for more delicious, plant-based muffin ideas.
May you have good food in good company,
That Vegan Nephew
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Lucious with a cup of coffee.
That looks so good!