Chocolate Muffins
Ingredients
- 1 -¼ C Unsweetened Soy Milk
- 1 t Apple Cider Vinegar
- 1-½ C All-purpose Flour
- ½ C Unsweetened Cocoa Powder
- 1 C Sugar
- 2 t Baking Powder
- ½ t Salt
- 1 T Cornstarch
- ⅓ C Canola Oil
- 1 t Vanilla Extract
- 1-½ C Vegan Chocolate Chips
Instructions
- Preheat the oven to 400℉. Line a standard muffin pan with liners and spray them lightly with oil.
- Combine the soy milk and apple cider vinegar in a glass measuring cup or small bowl and set aside to curdle. This is your vegan buttermilk.
- In a large bowl, whisk together all the dry ingredients: flour, cocoa powder, granulated sugar, baking powder, salt and cornstarch. If the cocoa powder is really clumpy, sift it in.
- Pour the vegan buttermilk, oil and vanilla into the dry ingredients bowl. Stir with a spatula gently, being careful not to over mix. Over mixing muffin batter makes them hard instead of soft.
- Fold in most of the chocolate chips, saving about 1/4 cup for the tops.
- Fill muffin cups nearly to the top and sprinkle a few more chocolate chips on the tops.
- Bake for 26-28 minutes, until a toothpick inserted in the middle comes out mostly clean. Be careful not to over bake, or the muffins will become dense and dry.
- Let them cool for 5 minutes in the pan, then transfer to a cooling rack.
- Enjoy! Store leftover muffins in an airtight container at room temperature for about 3 days. They also freeze perfectly.