Ultimate Jumbo Vegan Double Chocolate Muffins: Bakery-Style Perfection, Made Easy
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Imagine biting into a warm, deeply chocolatey muffin, with a perfectly domed top and pockets of gooey, melted chocolate chips. Now imagine that decadent experience is entirely vegan and incredibly easy to make right in your own kitchen! These jumbo double chocolate vegan muffins are designed to deliver that dream. They are wonderfully fluffy, supremely moist, and brimming with rich chocolate flavor, making them indistinguishable from your favorite bakery treat.
What makes these muffins truly special is their bakery-style size, achieved with a clever trick for DIY parchment paper liners. This simple technique elevates them from ordinary homemade muffins to impressive, gourmet delights. Perfect for a hearty on-the-go breakfast, a satisfying afternoon snack, or a delightful accompaniment to your morning coffee, these muffins are a testament to how delicious and accessible vegan baking can be. You’ll be amazed at how quickly this one-bowl recipe comes together, offering maximum flavor with minimal fuss.
The foundation of these incredibly moist muffins is unsweetened applesauce. Far from adding an apple flavor, the applesauce provides the bulk of their moisture, natural sweetness, and a delightful body, acting as a superb vegan alternative to eggs and excess oil. The magic happens when the acidity inherent in the applesauce reacts with the baking powder and baking soda, creating a light and airy texture. This chemical reaction ensures that no apple taste lingers, leaving you with pure, unadulterated chocolate bliss.
For the most intense and authentic chocolate experience, the choice of cocoa powder is crucial. This recipe calls for a natural, raw cocoa powder (not Dutch-processed). Natural cocoa powder is acidic, a characteristic that is essential for reacting with the alkaline leavening agents—baking powder and baking soda—to give these muffins their incredible lift and a pronounced, rich chocolate flavor. This interaction contributes to both the texture and the deep, inviting color of your finished muffins, setting them apart from those made with Dutch-processed varieties.
🧁 How to Get Perfect Bakery-Style Vegan Muffins Every Time
Achieving that desirable moist and fluffy texture in your vegan muffins is all about precision and gentle handling. Firstly, for the most accurate results, **always weigh your flour**. This prevents over-measuring, which can lead to dry, dense muffins. Secondly, **avoid overmixing the batter at all costs**. Overmixing develops gluten too much, resulting in a tough, chewy texture instead of a tender crumb. Mix just until the dry ingredients are barely incorporated. Thirdly, ensure your **baking powder is fresh and active**. Leavening agents lose their potency over time, especially if not stored properly; keeping them in the fridge can help preserve freshness. Lastly, and perhaps most importantly, **do not overbake** your double chocolate vegan muffins! Keep a very close eye on them, particularly after you reduce the oven temperature, as they can go from perfectly baked to dry and crumbly in a matter of minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs attached, but no wet batter.
Allowing the muffin batter to rest for at least 5 minutes before scooping it into the liners and baking is a critical, often overlooked step that significantly enhances the final product. This resting period allows the cocoa powder to “bloom,” meaning it fully hydrates and releases its deep, complex flavor compounds. This process intensifies the chocolate flavor and results in a richer, darker color after baking. Additionally, it gives the leavening agents a head start, contributing to a better rise and a more tender crumb.
The secret to achieving those impressive, domed muffin tops, characteristic of high-end bakeries, lies in a strategic two-temperature baking method. Start by baking the muffins at a **high temperature (375°F / 190°C) for the first 15 minutes**. This initial blast of heat creates a rapid burst of steam and activates the leavening agents quickly, causing the batter to rise dramatically. After this initial phase, **reduce the temperature to 350°F (175°C)** for the remaining baking time. This allows the muffins to cook through gently without burning the tops or edges. Another tip to keep in mind: while extra chocolate chips on top are delicious, piling too many can weigh down the center of the muffin dome, potentially causing it to cave in. For the best dome shape, sprinkle a moderate amount of chips on top.
Absolutely! This versatile recipe can easily be adapted to make regular-sized muffins. Simply use standard muffin liners and scoop the batter into each compartment, filling them almost all the way full. You’ll likely yield approximately 12-14 regular-sized muffins from this recipe. Keep a close eye on the baking time, as regular muffins will bake faster; they might be done in about 18-22 minutes at 350°F (175°C) after an initial 5-7 minutes at a higher temperature (e.g., 400°F / 200°C), or simply bake consistently at 375°F (190°C) until a toothpick comes out clean.
Creating your own jumbo bakery-style muffin liners from parchment paper is surprisingly simple and adds an authentic touch to your homemade muffins. You’ll need a standard muffin tin and a cylindrical object that fits snugly into the bottom of the muffin cups, such as a jar, a glass, or even a can. Begin by cutting six 5-inch (approximately 15cm) squares of parchment paper. To shape each liner, flip your chosen jar or glass upside down so its bottom is facing up. Center a parchment paper square over the bottom of the jar. Gently press the paper down along the sides of the jar, smoothing out any creases to form a cup shape. Once molded, carefully remove the prepared liner and place it into a muffin compartment in your tin. Repeat this process for the remaining squares. Don’t worry if the paper doesn’t initially fit perfectly; it will settle and conform beautifully once the muffin batter is scooped in, weighing it down.
If you prefer not to make your own parchment paper liners, you can certainly use store-bought options. For jumbo muffins, look for **large tulip muffin liners** or other oversized paper liners specifically designed for larger muffins. These types of liners are typically taller and wider than standard cupcake liners, making them perfectly suited to hold the generous amount of batter needed for jumbo muffins and helping them achieve that impressive, tall bakery-style appearance.
Yes, these vegan chocolate muffins freeze beautifully, making them an excellent option for meal prepping or always having a delightful treat on hand! Once completely cooled, package them securely in a freezer-safe bag or an airtight container to prevent freezer burn. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, simply defrost the muffins at room temperature or gently warm them in the oven or microwave. Reheating them is highly recommended, as it reactivates the flavors and melts those chocolate chips once more, making them taste as incredibly fresh and indulgent as if they were just baked!
🍰 Check out my other delicious plant-based desserts:
- Vegan Rose Loaf Cake with Rose Glaze
- Vegan Carrot Cake with Cashew “Cream Cheese” Frosting
🍫 Essential Ingredients for Your Ultimate Vegan Muffins
- Applesauce: The unsung hero of these muffins! It provides incredible moisture, structure, and a touch of sweetness without needing eggs or excessive oil. Opt for unsweetened, thicker applesauce if possible for the best consistency. Rest assured, its apple flavor completely disappears during baking.
- Oil: A neutral-flavored oil like grapeseed oil, light olive oil, or vegetable oil works perfectly here, contributing to the muffins’ tender crumb. Melted refined coconut oil is also an excellent option, as “refined” means it won’t impart a coconut flavor.
- Milk of choice: Any plant-based milk will do the trick! I personally love using cashew milk for its creamy texture, but almond, soy, or oat milk are all great choices for this recipe.
- Apple cider vinegar or white vinegar: This essential acidic component reacts with the baking soda to create lift and airiness, ensuring your muffins are light and fluffy. It also curdles the plant milk slightly, mimicking buttermilk and adding tenderness. Lemon juice can be used as a substitute.
- Pure vanilla extract: A staple in most baked goods, vanilla extract deepens and rounds out the chocolate flavor, adding a layer of warmth and complexity that shouldn’t be skipped.
- Sugar: You have flexibility here! Granulated sugar, brown sugar, or even coconut sugar will work beautifully, each imparting a slightly different nuance to the sweetness and texture. Brown sugar adds extra moisture and a subtle caramel note.
- Salt: Don’t underestimate the power of salt in sweet recipes! It’s vital for balancing the sweetness and truly bringing out and deepening the rich, intense chocolate flavor.
- All purpose flour: For best results and a consistent texture, all-purpose flour is recommended. While this recipe hasn’t been extensively tested with gluten-free alternatives, a 1:1 gluten-free baking blend designed for cakes and muffins might work, though results may vary.
- Baking soda and baking powder: These are your primary leavening agents. They work in tandem, reacting with the acids present in the applesauce, cocoa powder, and vinegar to produce carbon dioxide bubbles, which are responsible for the muffins’ light, airy texture and impressive rise.
- Cocoa powder: For that truly rich, deep chocolate flavor and excellent rise, a natural (non-Dutch-processed) cocoa powder is key. Its acidity is crucial for the reaction with the alkaline baking soda, contributing significantly to both the lift and the robust chocolate profile of the muffins.
- Dairy-free chocolate chips (and more to sprinkle on top): These are what create those irresistible pockets of melted chocolate throughout your muffins. Choose your favorite brand of dairy-free chocolate chips to ensure the recipe remains entirely vegan. A generous sprinkle on top before baking adds a beautiful, professional finish.
☕ Step-by-Step Baking Instructions for Double Chocolate Perfection
- Preheat your oven to 375°F (190°C). While the oven heats, prepare your jumbo muffin liners using parchment paper as described in the FAQ section, or arrange store-bought tulip liners in your muffin tin.
- Mix together all the wet ingredients – applesauce, oil, milk of choice, apple cider vinegar (or white vinegar), pure vanilla extract – along with the sugar and salt in a large bowl. Whisk until the sugar is mostly dissolved and the mixture is well combined.
- Sift the dry ingredients: all-purpose flour, baking soda, baking powder, and natural cocoa powder into the bowl with the wet ingredients. Sifting helps to aerate the flour and prevents lumps, ensuring a smoother batter.
- Add the chocolate chips to the bowl, reserving a small amount for sprinkling on top if desired. Gently fold the ingredients together using a spatula or wooden spoon. Mix just until the dry streaks disappear and a thick, cohesive batter forms. Be careful not to overmix!
- Rest the batter for 5 minutes. This brief pause is essential for allowing the cocoa powder to bloom, intensifying the chocolate flavor and color, and giving the leavening agents time to start working, leading to a better rise. You might notice small bubbles forming.
- Scoop the rested batter evenly into the prepared muffin pan liners, filling them almost to the brim. If you reserved some, sprinkle additional dairy-free chocolate chips on top of each muffin for an extra visual and textural treat.
- Bake at the initial high temperature of 375°F (190°C) for 15 minutes to encourage a beautiful domed top. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 8-10 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, but no wet batter. Be cautious not to overbake!
- Enjoy! Allow the muffins to cool completely in the pan on a wire rack before serving. This helps them set and prevents them from becoming gummy. Once cooled, savor the rich, moist, and utterly delicious vegan jumbo double chocolate muffins!
📖 Recipe
Vegan Jumbo Double Chocolate Muffins
Mary
Pin Recipe
Shop Ingredients
Equipment
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Muffin tin
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parchment paper
Ingredients
- 1 cup applesauce
- ¼ cup vegetable oil light olive oil, grapeseed oil, and melted refined coconut oil work too
- 3 tablespoon milk of choice
- ½ tablespoon apple cider vinegar or white vinegar substitute with lemon juice
- 1 teaspoon pure vanilla extract
- ⅓ cup cane sugar use brown sugar, granulated sugar, or coconut sugar instead
- ¼ teaspoon salt
- 1 cup all purpose flour 120g
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ⅓ cup natural cocoa powder
- ½ cup dairy free chocolate chips and more to sprinkle on top
Shop Ingredients on Jupiter
Instructions
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Preheat your oven to 375°F (190°C). Prepare your jumbo muffin liners: cut six 15x15cm (5×5 inch) squares of parchment paper. Find a sturdy glass or jar that fits snugly into the bottom of your muffin tin compartments. Invert the jar, place a parchment square over its bottom, and press the paper down along the sides to form a cup shape, smoothing out the creases. Carefully remove and place the formed liner into a muffin tin compartment. Repeat for all six liners. Don’t worry if they aren’t perfectly shaped yet; they will settle beautifully once filled with batter.
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In a large mixing bowl, combine the wet ingredients: applesauce, oil, your chosen plant-based milk, apple cider vinegar (or white vinegar), pure vanilla extract, sugar, and salt. Whisk vigorously until all ingredients are thoroughly combined and the sugar has largely dissolved.1 cup applesauce, ¼ cup vegetable oil, 3 tablespoon milk of choice, ½ tablespoon apple cider vinegar or white vinegar, 1 teaspoon pure vanilla extract, ⅓ cup cane sugar, ¼ teaspoon salt
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Using a fine-mesh sieve, sift the dry ingredients—all-purpose flour, baking soda, baking powder, and natural cocoa powder—directly into the large bowl containing the wet mixture. Sifting helps prevent lumps and ensures an even distribution of leavening agents. Add the dairy-free chocolate chips to the bowl, setting aside a small amount if you wish to sprinkle extra on top later.1 cup all purpose flour, ½ teaspoon baking soda, 1 tablespoon baking powder, ⅓ cup natural cocoa powder, ½ cup dairy free chocolate chips
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Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until everything is combined and no dry streaks of flour are visible. It is crucial **not to overmix**; overmixing can lead to tough muffins. The batter will be quite thick, which is perfectly normal.
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Allow the batter to rest in the bowl for 5 minutes. During this time, the cocoa powder will “bloom,” enhancing its flavor and color, and the leavening agents will activate, creating small bubbles throughout the batter, ready for baking.
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Without any further mixing (to avoid deflating the activated batter), carefully portion the thick batter evenly into the six prepared jumbo muffin liners. Fill each liner almost to the top. If desired, sprinkle the reserved extra chocolate chips on top of each muffin for an added visual appeal and chocolate burst.½ cup dairy free chocolate chips
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Bake the muffins in the preheated 375°F (190°C) oven for the first 15 minutes. This initial high heat is key to achieving those desirable domed tops. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 8-10 minutes, or until the muffins are completely baked through. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs attached. Begin checking at 8 minutes to prevent overbaking, as muffins can dry out quickly.
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Once baked, remove the muffin tin from the oven and let the muffins cool completely in the pan on a wire rack. This allows them to finish cooking gently and prevents them from sinking. Store any leftover muffins in an airtight container at room temperature for up to 3 days (if they even last that long!). For longer storage, freeze them in an airtight container or freezer bag for up to 2 months. To enjoy frozen muffins, defrost them at room temperature or warm them gently in the oven; this will remelt the chocolate chips and restore that fresh-baked taste and texture!
Notes
If you prefer not to make your own parchment paper liners, you can easily use store-bought large tulip muffin liners for these muffins. Their design and size are perfectly suited to hold the generous amount of batter required for jumbo muffins, ensuring they still achieve that impressive, tall bakery-style presentation.
How to make sure my muffins turn out fluffy and moist
- For the most accurate and consistent results, **weigh the flour** rather than using volume measurements. This prevents accidentally adding too much flour, which can lead to dense muffins.
- The golden rule of muffin making: **Do not overmix the batter!** Mix only until the dry ingredients are just incorporated. Overmixing develops gluten, resulting in a tough, chewy texture.
- Always check that your **baking powder isn’t expired**. Freshness is key for proper leavening and a good rise. Storing it in the fridge can help preserve its potency longer.
- Keep a very close watch on your muffins in the oven and **do not overbake them!** They can quickly go from perfectly moist to dry and crumbly, especially after you reduce the baking temperature. Test for doneness with a toothpick and remove promptly.
We absolutely love seeing your culinary creations! If you’ve whipped up a batch of these incredible jumbo vegan double chocolate muffins, we’d be thrilled to hear your thoughts in the comments section below. Share your baking success and any personal touches you added. Don’t forget to share a photo of your masterpiece on Instagram and tag @flouringkitchen so we can admire your delicious work!