⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time when you were younger and just needed chocolate? I know, feels like yesterday, right? Well, these vegan brownie muffins are a grown-up, healthier, and dare I say, even MORE delicious way to answer that call. Made without any eggs or dairy, they're a treat everyone can enjoy, from your vegan friends to your skeptical-but-secretly-intrigued family members. Plus, let's be honest, who can resist a warm, gooey brownie... in muffin form?
What sets these muffins apart is their incredible texture. They're intensely fudgy, not cakey like some other brownie recipes out there. This is achieved through a combination of rich cocoa powder, melted vegan chocolate, and a few key ingredients that bind everything together perfectly. Don't be intimidated by the 'vegan' label – these are just as easy (if not easier) to make as regular brownies! I once had a friend tell me 'vegan baking? sounds complicated,' but trust me, after trying these, she was converted.
Required Equipments
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Heatproof bowl
- Saucepan
Decadent Vegan Brownie Muffins: A Guilt Free Delight: Frequently Asked Questions
Decadent Vegan Brownie Muffins: A Guilt Free Delight
Indulge in these fudgy, chocolatey vegan brownie muffins that are surprisingly easy to make and completely plant-based. Perfect for a quick dessert or a delightful snack, these muffins will satisfy your sweet cravings without any guilt.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well. I personally prefer using paper liners, they are just so much easier to deal with!
- Melt the vegan chocolate: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the vegan chocolate. Stir until smooth. Be careful not to burn the chocolate!
- Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Make sure there are no clumps!
- Mix wet ingredients: In a separate bowl, whisk together the melted vegan chocolate, plant-based milk, oil, vanilla extract, and apple cider vinegar. The apple cider vinegar might seem strange, but it helps to activate the baking powder and gives the muffins a lovely lift.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins. I've made that mistake more times than I'd like to admit.
- Fold in chocolate chips (optional): If using, gently fold in the vegan chocolate chips.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. I use an ice cream scoop for this, it makes the process so much easier and ensures even distribution.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The baking time can vary depending on your oven, so keep an eye on them. Once I had my oven set too high, and let me tell you those brownies came out looking like charcoal. Woopsie!
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. If you can resist eating them warm, that is!
- Dust with cocoa powder (optional): Once cooled, dust the muffins with cocoa powder for an extra touch of decadence. Or, if you're feeling extra fancy, drizzle them with melted vegan chocolate.
📝 Notes
- For extra fudgy muffins, use dark vegan chocolate.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 210 kcal
Protein: 3 g
Fat: 9 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 20 mg
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