Indulge in the perfect pairing of morning essentials with our delightful Vegan Chocolate Chip Coffee Muffins! These delectable treats seamlessly blend the rich, aromatic flavors of coffee with the irresistible sweetness of chocolate chips, all while remaining entirely plant-based. Whether you're a devoted coffee lover or simply craving a scrumptious, guilt-free snack, this recipe promises to be your go-to choice for a delightful morning pick-me-up. Whip up a batch of these muffins, and get ready to savor every bite of this vegan baking delight.
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These vegan espresso chocolate chip muffins have a delicious warm coffee flavour, punctuated with sweet drops of chocolate chips. I like to enjoy them with an ice cold caffe latte and my children love them as a lunchbox treat. They are easy to make and keep for a couple of days (although they never last longer than a few hours in my house!).
Lately we've been having a few issues with our teenager choosing to eat a lot of processed foods and generally not eating well or properly. We have made the decision to stop buying the occasional 'treats' such as chocolate bars or crisps and instead I will make all of these snacks so that even though she is having some sweet food, it is not heavily processed or full of chemicals. She was more than happy with these muffins so this was a good start! If you are looking for similar recipes I also have a hidden vegetable muffin recipe - healthy chocolate zucchini muffins - you definitely want to check them out!
Ingredients for coffee muffins
The ingredients for these muffins are readily available in your local grocery store, or you will probably have them to hand if you have a well stocked pantry.
- plant based milk
- plant based butter (I use Flora Block)
- espresso
- vanilla extract
- 1ground flaxseeds
- water
- plain flour
- caster sugar
- vegan chocolate chips
- baking powder
- salt
For the exact quantities see the recipe card below.
The really flavourful taste of these muffins comes from the coffee and chocolate chips. These two ingredients really compliment each other to make the perfect muffin. Make sure that you use a strong espresso to pack the most punch, or if you don't have an espresso maker you can use 3 tablespoons of instant coffee granules dissolved in 1 ½ tablespoons of warm water instead. Of course you can adjust the amount of coffee that you use to your personal taste. Coffee lovers like me really enjoy coffee-infused muffins but others might prefer just a hint of coffee flavour.
Equipment you might need to make chocolate chip coffee cake muffins
Muffin tins
Paper cupcake liners
Saucepan
Bowls
Wire cooling rack
How to make coffee chocolate chip muffins
The method for making these muffins is quite straightforward. You will need to put the ground flaxseed into the water and leave for 5 minutes to absorb. Then you will need to melt the butter into the milk in a separate bowl (I used the microwave on a low setting but you could also use a saucepan). Leave to cool a little and stir in the coffee, vanilla extract and soaked ground flaxseeds.
In another large bowl mix together the dry ingredients except for the chocolate chips. Pour the wet ingredients into the dry in the large mixing bowl and mix to combine using a wooden spoon. Don't be tempted to over mix as this will make the muffins tough and dense and we want a nice light and fluffy texture. Finally stir through the chocolate chips.
Scoop the mixture into cupcake cases nestled in a muffin tin. Sprinkle a couple of extra chocolate chips on the muffin tops and bake in the oven at 200 degrees celsius for 15 minutes or until a skewer inserted into the center of the muffins comes out clean. Leave the muffin cups in their paper liners to cool on a wire rack. Obviously test one while they are still warm - everyone knows that a warm muffin is just the best part and a great way to treat yourself after the hard work of baking! The top of the muffins should crack slightly which shows that they are likely to be nice moist chocolate muffins - perfect to enjoy with a hot cup of coffee.
Print📖 Recipe
Vegan Espresso Chocolate Chip Muffins
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Start your day with a smile - our Vegan Chocolate Chip Coffee Muffins combine the comforting taste of coffee with the sweetness of chocolate chips, all in a deliciously plant-based package. Perfect for a guilt-free morning treat!
Ingredients
- 160 ml plant based milk
- 80 g plant based butter (I use Flora Block)
- 1 shot espresso
- 1 ½ tsp vanilla extract
- 1 Tbsp ground flaxseeds
- 2 ½ Tbsp water
- 260 g plain flour
- 130 g caster sugar
- 100 g vegan chocolate chips
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 200°C
- Put the ground flaxseed in a small pot and add 2½ tablespoon of water. Stir to mix and leave for 5 minutes.
- Melt the butter into the milk in a saucepan or the microwave. Add the vanilla extract and coffee. Leave to cool for a few minutes and add the flaxseed mixture.
- In a separate bowl mix all of the dry ingredients together apart from the chocolate chips
- Mix the wet ingredients into the dry and stir to combine. Do not overmix.
- Stir through the chocolate chips.
- Divide the mixture between 12 cupcake cases.
- Bake in the oven for 15 minutes or until a skewer comes out clean.
- Leave to cool on a wire rack.
Substitutions and variations
For a twist on the original, consider using different types of dairy-free milk like almond, soy, or oat milk to customize the flavor and texture of your muffins.
You can also experiment with various vegan chocolate chips or chocolate chunks, opting for dark chocolate, white chocolate, or even flavored chocolate chips. The chocolate flavor should be chosen to go with the coffee flavor too, so mint chocolate chip might not work! You could also make these double chocolate chip and coffee muffins by replacing some of the flour with cocoa powder. Adjust the amount of cocoa powder that you add to your taste - I would suggest starting with replacing 30g of flour with 30g cocoa powder for delicious double chocolate muffins.
To add a nutty dimension to these chocolate espresso muffins, mix in chopped nuts like walnuts or pecans. The perfect way for coffee lovers to enjoy with their morning coffee. For those seeking a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Additionally, feel free to adjust the amount of espresso powder to suit your caffeine preference, making these muffins your own unique morning indulgence.
FAQ's
How long do these muffins keep for?
These cupcakes will keep for a couple of days in an airtight container in a cool and dry place.
Can you freeze these muffins?
Yes you can. Just wrap them individually in baking parchment and freeze in a freezer safe container. Defrost at room temperature.
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Buy Now → If you try this espresso chocolate chip muffins recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo #wemadethisvegan on Instagram. Thanks!
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Jessica Stroup says
These are to die for! Simply amazing...thank you!