Chocolate Muffins (4 Ingredients, No Eggs, No Dairy)

These Chocolate Muffins are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they’re ready in under 30 minutes.

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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!

Chocolate Muffins

These Chocolate Muffins are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they're ready in under 30 minutes.

4.91 from 10 votes

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Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Course: Snack

Cuisine: American

Servings: 12 Muffins

Calories: 184.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

Note 1: You can make 1 1/2 cups of self-rising flour with 1 1/2 cups of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: U use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.

Note 3: Soft brown sugar contains more moisture than brown sugar or sugar. It makes the muffins moist. Feel free to swap for any granulated sweetener you love, like coconut sugar or sugar, but the texture won’t be as moist.

Note 4: Make sure you use full-fat soy milk for the best texture. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use lower-fat milk, swap 1/3 cup of low-fat plant-based milk for 1/3 cup of light-flavor oil (canola oil or light olive oil) or for 1/3 cup of canned coconut cream.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1Muffin | Calories: 184.6kcal | Carbohydrates: 36.1g | Protein: 4g | Fat: 3.5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 72.7mg | Potassium: 174.9mg | Fiber: 2.1g | Sugar: 20.6g | Vitamin A: 57IU | Vitamin B12: 0.3µg | Vitamin C: 0.04mg | Vitamin D: 0.3µg | Calcium: 78.4mg | Iron: 1mg | Magnesium: 30.5mg | Phosphorus: 60.3mg | Zinc: 0.6mg

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. For a gluten-free option, use my gluten-free converter, but don’t forget the 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 up to 1/2 cup.
• 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.

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