Basic recipe for vegan muffins - chocolate & vanilla

Annika Shurafa
1 day ago
3 min read

Moist chocolate muffins with white icing and vegan chocolate chips paired with chocolate chip muffins covered in vegan chocolate. A muffin duo that will satisfy every taste and, thanks to its simple recipe, can be easily adapted to suit any taste.

Ingredients

for 24 muffins*

Muffin batter (for both versions, will be halved later)

560 g wheat flour
350 g sugar
1 packet of baking powder
1/2 packet of baking soda
1 pinch of salt
170g vegan margarine
165 g sunflower oil
600 ml plant-based drink
1 tsp vanilla flavoring
1 tsp lemon juice

Vanilla muffins (12 pieces)

1/2 muffin batter
150g vegan chocolate (chopped)
200g vegan chocolate (for the glaze)
Optional: Chopped nuts / sprinkles (decoration)

Chocolate muffins (12 pieces)

1/2 muffin batter
1 heaped tablespoon of baking cocoa
150g vegan white chocolate (chopped)
200g vegan white chocolate (for the glaze)
Optional: Chopped nuts / sprinkles (decoration)

The number of muffins and the shape of their domes depend on how much batter is put into the molds. For flatter muffins, it is sufficient to fill the molds just over halfway, while completely filling the molds results in larger muffins with a more pronounced dome.

Tip: Fruit muffins

For a fruity version, 350g of sour cherries (fresh or drained from a jar) can be evenly distributed between both batter mixtures and gently folded in. If you don't like cherries, you can also add raspberries, strawberries, or blueberries to the batter to make it less dry and more fruity and sweet.

Preparation

Preheat the oven to 180 °C fan-forced.
Line the muffin tin with paper baking cups.
Chop 150g of dark chocolate and 150g of white chocolate separately according to color and set aside.

Preparation

Place the ingredients for the muffin batter into a large bowl and mix until a smooth batter forms.
Then divide it evenly between two bowls.
For the vanilla muffins, stir the chopped dark chocolate into half of the batter.
For the chocolate muffins, mix the baking cocoa into the other half of the batter and fold in the chopped white chocolate.
Now fill the muffin tins with the batter mixtures until they are three-quarters full, so that the batter can rise.
Bake the muffins in a preheated oven at 180 °C fan oven for about 35 minutes ( toothpick test) and then let them cool completely.
Melt 200g of white vegan chocolate in a double boiler. Repeat this process in a separate bowl with 200g of dark vegan chocolate.
Glaze the vanilla muffins with the melted dark chocolate. Either dip the muffins in the chocolate or brush them on using a spoon or pastry brush.
Coat the chocolate muffins with the melted white chocolate as well.
Both versions can be decorated with chopped nuts or sprinkles as desired.

Bon appetit!

Tip: Marble muffins

For a third variation, the two types of batter can also be combined. To do this, alternately fill the muffin tins with some light and dark batter and swirl it lightly with a fork to create a marbled effect.