These Chocolate Muffins are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they’re ready in under 30 minutes.
I love making super easy muffins, like my Snickerdoodle Muffins, 3-Ingredient Banana Muffins, or Banana Carrot Muffins, because they are a great, healthy snack for any time of the day and they are perfect as a lunchbox dessert for the kids.
These chocolate muffins are even easier than all of these, taking less time to prepare and with only 5 basic ingredients.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Chocolate Muffins
Ingredients
- 1 ½ cup Self-Rising Flour - (note 1)
- ½ cup Unsweetened Cocoa Powder - (note 2)
- 1 cup Soft Brown Sugar - (note 3)
- 1 ⅓ cup Soy Milk - full-fat (note 4)
Optional
- 1 teaspoon Vanilla Extract
- ½ cup Dairy-Free Dark Chocolate Chips
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
- In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
- Pour the soy milk and vanilla extract, if used. Whisk to combine and form a smooth muffin batter.
- For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
- Divide the batter evenly into the 12 muffin hole.
- Bake the muffins on the center rack of the oven for 18-22 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
- Let them cool down on a cooling rack.
Notes
Nutrition
Ingredients and Substitutions
- Self-Rising Flour – Provides structure and leavening in one convenient ingredient. It can be made by combining all-purpose flour with baking powder.
- Unsweetened Cocoa Powder – Adds rich chocolate flavor without extra sweetness. Use high-quality cocoa for the best taste.
- Soft Brown Sugar – Provides sweetness and moisture, contributing to the muffins’ soft texture. You can use other sugars like white sugar or coconut sugar, but the muffins will be a bit dry.
- Soy Milk – Adds moisture and helps bind the ingredients. I recommend a full-fat version for the best texture. You can use high-protein soy milk for more proteins.
- Vanilla Extract – Optional, but enhances the overall flavor profile.
- Vegan Dark Chocolate Chips – Optional addition for extra chocolate flavor and texture.
How to Make Chocolate Muffins
These muffins are a no-fail recipe with my printable recipe card below, but if you like pictures, I’ve included below photos of the key steps.
Combine the dry ingredients in a mixing bowl.
Add the soy milk and stir the batter until smooth.
Add the optional ingredients, like chocolate chips.
Pour the batter in a muffin tray lined with paper cups and bake them for 20 minutes at 350 °F (180 °C).
Carine’s Baking Tips
- Sift the cocoa powder to avoid lumps and ensure a smooth batter.
- Don’t overmix the batter; stir just until the ingredients are combined to ensure tender muffins.
- Experiment with different mix-ins like chopped nuts, dried fruit, or vegan white chocolate chips for variety.
- For a healthier option, you can reduce the sugar slightly and add mashed banana or applesauce for natural sweetness and moisture.
- These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or microwave briefly before serving.
there is still too many carbs. what else can be substituted for the soft brown sugar, other than plain sugar or coconut sugar?
You can swap for a zero carb granulated sweetener like allulose, or Brown erythritol blends. Coconut sugar works too but it won’t decrease the carbs.
looks delicious
Can you use other plant milk like oat milk or just soya
Any milk works
Hi, I would like to substitute bread flour for APF for its protein content. can we use bread flour for this recipe? If so, what is the substitute quantity?
Bread flour usually makes my muffins hard.
I am not sure what’s bread flour – it’s not sold in my country, New Zealand. But any flour high in protein soak up moisture and makes baked goods dry and hard. You need to change other parameter like increasing oil or milk, but it’s a new recipe to develop based on your flour choice.
How many mashed bananas could be used in place of the brown sugar ?
You can’t swap sugar for mashed banana, it’s a new recipe to develop. Mashed banana add moisture, and your ratio of dry ingredient will be different. Instead, use my Banana Chocolate Muffins (No Refined Sugar, No Eggs, No Dairy), and skip the added sugar if you don’t want any sweetener.
Hey always love your simple recipes.
Wanted to know if I could replace the Lal purpose flour with whole wheat flour? Will the recipe still work? If yes, in what proportion?
Yes, but the recipe won’t be as moist and fluffy because of the extra fibers in wholewheat. Also, this recipe calls for self-rising flour so it’s a premix of all-purpose + baking powder. If you use wholewheat flour, you will need to add 2 teaspoon of baking powder per cup of wholewheat flour.
This worked exactly as written, thanks!
Can you use oat flour for this recipe?
No, it won’t taste good.
I used whole milk and these are the most moist decadent egg free muffins I’ve ever had , they don’t even have any oil , they are like soft brownies in muffin form , will make again
Thank you so much for reporting back!
Is the soy milk linked in the recipe full fat? If not, how do I know if the milk is full fat?
Any regular milk, that are not tags are lite, or skim, trim, are naturally full-fat. The recipe works with any milk, but if lite milk is used the muffins are a bit dry or use the swap in note 4 to adjust adding oil.