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      August 30, 2020 2 min read

      Chocolate is always a good idea. This super moist double choc chip muffins recipe has that ooey-gooey texture thanks to Dibble Sour Cream! It's rich, decadent, and sweet enough to keep you coming back for more. These vegan muffins are perfection – moist, tender and studded with yummy bits of choc chips. We cooked these double choc chip muffins on high heat for the first 7 minutes so they develop nice crisp tops and then we turned the heat lower so the filling stays moist and not dry. You know what we love most about muffins? They’re like cupcakes, but they’re totally acceptable to eat for breakfast.

      Prep Time 10 minutes

      Cook Time 20 minutes

      Serves 6

      Difficulty Medium

      Ingredients 

      Flax Eggs

      • 2 Tbsp flaxseed meal

      • 7 Tbsp water
      • 2 tsp vanilla extract

      Muffins

      • 3/4 cup brown sugar, packed

      • 1/3 cup vegetable oil or coconut oil
      • 6 Tbsp unsweetened vegan cocoa powder
      • 6 Tbsp hot water
      • 1 2/3 cup all-purpose flour
      • 2 tsp baking powder
      • 1/2 tsp baking soda
      • 1/4 tsp salt
      • 3/4 cup Dibble Sour Cream
      • 1 1/3 cup vegan chocolate chips

      Method

      Flax Eggs

      1. In a small bowl, mix flaxseed meal, water, and vanilla extract. 

      2. Let it sit for about 5 minutes.

      Muffins

      1. Preheat oven to 200°C and line a standard muffin tray with liners and set aside.

      2. In a small bowl, combine the cocoa powder and the hot water until a smooth paste texture is reached.

      3. In a large mixing bowl (or a stand mixer), combine the sugar and oil. Beat on high for 2 minutes. Add the cocoa paste, beat for 1 minute. Add the flax eggs and mix until thoroughly combined.

      4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.

      5. Gradually alternate adding the dry ingredients and Dibble Sour Cream to the large mixing bowl. Remember to not over-mix.


      6. Fold in 1 cup of the chocolate chips with a spatula to the batter.

      7. Using a large scoop, fill each muffin liner with the batter until 3/4 full. Top with the remaining chocolate chips.
      8. Bake in the oven on 200°C for 7 minutes, and then reduce heat to 175° C for 10-12 minutes.
      9. Remove from the oven and transfer these double choc chip muffins to a wire rack to cool completely.
      10. Enjoy!

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