previous cold-weather monthly muffins:
I’ve never considered myself finnicky or picky as an eater, but every once in a while I come across something I don’t particularly want to eat again. Not because it’s bad (my standards are reprehensibly low), but because I just don’t vibe with it, you know?
For example, chocolate cake. I don’t like chocolate cake. It’s just too…mouth-y. It’s a lot of dark chocolate flavor and a lot of cake-y-ness in my mouth and for some reason, it doesn’t work. Brownies, on the other hand, are my forte. Rich, chewy, fudgy, and dark. They get me.
I love chocolate ice cream, but not so much the chocolate cakes and breads. I love chocolate, but not so much the chocolate frostings. I’m all for dark chocolate, but could go the rest of my life without eating another piece of milk chocolate.
As a result, it comes as some surprise to me that something inspired me to make a chocolate muffin. My favorite local coffeeshop used to sell chocolate muffins with chocolate chips, and despite my convoluted relationship with the various forms of chocolate, I loved them. I’ve never enjoyed another chocolate quickbread anything aside from those muffins, and yet somehow, I felt inspired to make this month’s muffins purely chocolate. I guess it was an attempt to give chocolate bread another chance, to see if we could reconcile our awkwardness.
The first time I made them, I was, ironically (but also not so ironically in light of my tastes), reluctant to try them. I wanted to fill the muffins with chocolate chips but all I had were milk chocolate bits.
They were great (aside from the milk chocolate bits.) They were surprisingly good.
They’re also vegan.
By now I’ve made my fair share of vegan pastries, but I remember a time before I discovered the apple sauce + canola oil + non-dairy milk combination when I would make my vegan things with water. Pro-tip: don’t make vegan sweets with water. They will taste like water.
These muffins feel just like non-vegan muffins (we’re talking the buttermilk beauties), taste plenty chocolate-y without being too mouth-y, and are accented by little bits of rich, dark deliciousness.
The best part? You can lick the bowl (I lick all my bowls but for those of you who’d rather not eat raw eggs, this recipe is dedicated to you.)
vegan double chocolate muffins
based on my vegan ginger muffins
makes 1 dozen
240 g all-purpose flour
40 g cocoa powder
3 tsp baking powder
dash of salt
180 g granulated sugar
80 g canola oil
40 g unsweetened apple sauce
1/2 tsp vanilla extract
200 g unsweetened/unflavored non-dairy milk (I use coconut)
1 c semi-sweet chocolate chips
Preheat the oven to 375 F/190 C, and line a muffin pan with paper muffin cups.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk together sugar, apple sauce, canola oil, milk, and vanilla.
Add flour mixture to the wet ingredients and quickly combine, then whisk in chocolate chips.
Using a spoon or cookie scoop, fill the muffin cups 3/4 of the way full and bake for 25 – 30 minutes, until muffins spring back when lightly pressed.
Remove muffins from the oven and let cool in the pan for a few minutes, then transfer to a wire rack.
Here’s to the people who like to lick the bowl but don’t want to get sick,