Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan chocolate muffins recipe

23 ratings

Everybody needs a good chocolate muffin recipe and these vegan ones are brilliantly chocolatey, light and fluffy. See method

Makes 8
Takes 30 mins
266 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

½ tbsp instant coffee
200g plain flour
130g light brown sugar
2 tsp baking powder
40g cocoa powder
50ml sunflower oil
50g dark dairy-free chocolate, chopped into chunks

Each serving contains

Energy
1115kj
266kcal 13%
Fat
10g 15%
Saturates
3g 16%
Sugars
18g 20%
Salt
0.2g 4%

of the reference intake
Carbohydrate 37.1g Protein 4.5g Fibre 3.5g

Method

Heat the oven to gas 4, 180°C, fan 160°C. Line an 8-hole muffin tin with 8 muffin cases. Mix the coffee with 1 tbsp boiling water until dissolved, then set aside to cool completely.
Stir the flour, sugar, baking powder and cocoa powder together in a medium mixing bowl, the pour in the coffee, sunflower oil and 220ml water and stir until combined with a wooden spoon. Add the chocolate and stir until just incorporated. Spoon into the prepared muffin cases and baked for 20 minutes until they spring back to the touch. Allow to cool completely in the tin.

See more Vegan baking recipes

Tip: The muffins will keep in an airtight container for up to 48 hours.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.