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
2 Tbsp flaxseed meal
3/4 cup brown sugar, packed
In a small bowl, mix flaxseed meal, water, and vanilla extract.
Preheat oven to 200°C and line a standard muffin tray with liners and set aside.
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.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.
Gradually alternate adding the dry ingredients and Dibble Sour Cream to the large mixing bowl. Remember to not over-mix.
Fold in 1 cup of the chocolate chips with a spatula to the batter.