These Chocolate Muffins are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they’re ready in under 30 minutes.
I love making super easy muffins, like my Snickerdoodle Muffins, 3-Ingredient Banana Muffins, or Banana Carrot Muffins, because they are a great, healthy snack for any time of the day and they are perfect as a lunchbox dessert for the kids.
These chocolate muffins are even easier than all of these, taking less time to prepare and with only 5 basic ingredients.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
- Self-Rising Flour – Provides structure and leavening in one convenient ingredient. It can be made by combining all-purpose flour with baking powder.
- Unsweetened Cocoa Powder – Adds rich chocolate flavor without extra sweetness. Use high-quality cocoa for the best taste.
- Soft Brown Sugar – Provides sweetness and moisture, contributing to the muffins’ soft texture. You can use other sugars like white sugar or coconut sugar, but the muffins will be a bit dry.
- Soy Milk – Adds moisture and helps bind the ingredients. I recommend a full-fat version for the best texture. You can use high-protein soy milk for more proteins.
- Vanilla Extract – Optional, but enhances the overall flavor profile.
- Vegan Dark Chocolate Chips – Optional addition for extra chocolate flavor and texture.
How to Make Chocolate Muffins
These muffins are a no-fail recipe with my printable recipe card below, but if you like pictures, I’ve included below photos of the key steps.
Combine the dry ingredients in a mixing bowl.
Add the soy milk and stir the batter until smooth.
Add the optional ingredients, like chocolate chips.
Pour the batter in a muffin tray lined with paper cups and bake them for 20 minutes at 350 °F (180 °C).
Expert Tips
- Sift the cocoa powder to avoid lumps and ensure a smooth batter.
- Don’t overmix the batter; stir just until the ingredients are combined to ensure tender muffins.
- Experiment with different mix-ins like chopped nuts, dried fruit, or vegan white chocolate chips for variety.
- For a healthier option, you can reduce the sugar slightly and add mashed banana or applesauce for natural sweetness and moisture.
- These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or microwave briefly before serving.
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Chocolate Muffins
These Chocolate Muffins are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they're ready in under 30 minutes.
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Servings: 12 Muffins
Calories: 184.6 kcal
Ingredients
- 1 ½ cup Self-Rising Flour - (note 1)
- ½ cup Unsweetened Cocoa Powder - (note 2)
- 1 cup Soft Brown Sugar - (note 3)
- 1 ⅓ cup Soy Milk - full-fat (note 4)
Optional
- 1 teaspoon Vanilla Extract
- ½ cup Dairy-Free Dark Chocolate Chips
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
- In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
- Pour the soy milk and vanilla extract, if used. Whisk to combine and form a smooth muffin batter.
- For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
- Divide the batter evenly into the 12 muffin hole.
- Bake the muffins on the center rack of the oven for 18-22 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
- Let them cool down on a cooling rack.
Notes
Note 1: You can make 1 1/2 cups of self-rising flour with 1 1/2 cups of all-purpose flour + 3 teaspoons of baking powder.
Gluten-free note: swap the flour for 1 cup all-purpose gluten-free flour with added gum, stir in 3 teaspoon baking powder and 1/2 cup almond flour
Note 2: U use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins are too sweet.
Note 3: Soft brown sugar contains more moisture than brown sugar or sugar. It makes the muffins moist. Feel free to swap for any granulated sweetener you love, like coconut sugar or sugar, but the texture won’t be as moist.
Note 4: Make sure you use full-fat soy milk for the best texture. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use lower-fat milk, swap 1/3 cup of low-fat plant-based milk for 1/3 cup of light flavor oil (canola oil or light olive oil) or for 1/3 cup of canned coconut cream.
Nutrition
Serving: 1Muffin | Calories: 184.6kcal | Carbohydrates: 36.1g | Protein: 4g | Fat: 3.5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 72.7mg | Potassium: 174.9mg | Fiber: 2.1g | Sugar: 20.6g | Vitamin A: 57IU | Vitamin B12: 0.3µg | Vitamin C: 0.04mg | Vitamin D: 0.3µg | Calcium: 78.4mg | Iron: 1mg | Magnesium: 30.5mg | Phosphorus: 60.3mg | Zinc: 0.6mg
I made these the other day – the only sugar I had was coconut sugar and brown granulated sugar (and I had to use both to get the quantity of sugar required for the recipe). They turned out great! Quite filling, and still moist with the chocolate chips. My partner said they taste like his favourite chocolate as a kid (which doesn’t exist anymore). Will definitely be making these again
Hi, thank you for the recipe
self rising flour means all purpose flour.
should we add baking bowder? if yes, then how much.
No, self-rising is (like I explain in the notes) a pre-mixed blend of all-purpose flour and baking powder.
If you add baking powder to self-rising flour, it will rise too much!
If I swap the flour for gf flour do can I leave out the almond flour – nephew is allergic to nuts
You can try, but I recommend to do this to keep them moist. In all my tries, GF only made them quite dry.
I tried it. Came out yummy and awesome!! Thanks for recipe. Much appreciated.
Thank you!
If I want to replace the brown sugar to applesauce will it still be 1 cup applesauce ?
No, it wouldn’t work with applesauce!
Could I add vegan protein powder? Would I need additional liquid?
I have a recipe for protein chocolate muffins, adapted for use with protein powder 🙂
These muffins sound so easy and delicious, I can’t wait to try this recipe!
Hi, thanks for all the recipes!! I cannot have soy will almond work as well? Thanks!
Yes you can, but if you use a lower-fat milk, I recommend swapping some of the milk for some vegetable oil.
Can you substitute the flour for almond meal ?
No, you can’t the recipe won’t work but you can try my gluten-free chocolate muffin recipe, there’s some almond flour used in the recipe.
Easy peasy recipe. I used evaporated milk n added dried cranberries and choc chips. I also swapped out 2 tbsp of all purpose flour for wholewheat flour. Delicious! Will make again, for sure.
Thank you!