Yummy Dark Chocolate Muffins

Yummy Dark Chocolate Muffins

What can be better than vegan gluten-free dark chocolate muffins in the morning….or afternoon? or as a snack?


These muffins are not too sweet – but full of chocolate.  I used Hershey’s dark cocoa and even added chocolate chunks to the top before baking! Lots of dark chocolate goodness.

Vegan Gluten-free Dark Chocolate Muffins

Dry Ingredients

Wet Ingredients

  • ½ cup + 2 tablespoons water
  • ½ cup non-dairy milk
  • 3 tablespoons melted plant-based butter, melted
  • ¼ cup cane sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners then set aside.
  2. In a large bowl, sift together the dry ingredients: gluten-free flour, cocoa powder, baking soda and salt. This step is very important.  YES, you need to sift.
  3. Melt butter in a medium-sized microwave-safe bowl (I like to use my 4-cup Pyrex for this.) Then add water and milk
  4. In a medium bowl, whisk together all wet ingredients: water, milk, melted butter, sugar, maple syrup and extract. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  6. Pour batter evenly into prepared muffin pan—fill ¾ of the way for about 12 smaller muffins; fill all the way for 9-10 larger muffins with big, high tops. If you like, sprinkle with chocolate chips, chocolate chunks, nuts……
  7. Bake for 16-20 minutes. Mine took 19 minutes. Place muffin pan on a cooling rack to cool for 30 minutes. Then remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours.

Storing these overnight on the counter is fine, but after that, store them in the refrigerator for a few days.

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