VEGAN ESPRESSO & CHOCOLATE MUFFINS

Indulge in the ultimate coffee-chocolate treat with these decadent muffins. Bursting with bold flavors, this perfect blend of rich espresso and luscious chocolate is a delight for any coffee lover. Easy to make, whip up a batch for a heavenly experience.

What are Vegan Espresso & Chocolate muffins?

Vegan Espresso & Chocolate Muffins are a delightful treat featuring the bold flavors of coffee and chocolate. Moist and tender, these muffins are made with real espresso and studded with chunks of decadent chocolate. Perfect for breakfast, a snack, or dessert.

How to store muffins?

After baking your delicious vegan espresso and chocolate muffins, it's important to store them properly to keep them fresh. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap to prevent air exposure. Storing them in a cool, dry place away from direct sunlight and heat will help maintain their texture and flavor. To extend their shelf life, you can also freeze them in airtight containers or freezer-safe bags for up to 3 months. Simply thaw them at room temperature or reheat in the microwave or oven for a delightful treat anytime.

What do you need to make Vegan Espresso & Chocolate muffins?

These espresso & chocolate muffins are a super simple and easy treat to throw together for a special occasion or just because. You only need a handful of ingredients and it requires no fancy kitchen gadgets – Here’s your shopping list:

• Plain flour

• White sugar

• Cocoa powder

• Salt

• Baking powder + Baking soda

• Egg replacement (Orgran or an alternative)

• Chocolate chips

• Neutral oil (any oil that doesn't have flavor)

• Vinegar (you can use any vinegar you want)

• Oat milk

• Vanilla essence or extract

• Coffee aka Espresso shots (if you don't have an espresso machine you can just make a strong cup of coffee and use some of that)

Vegan Espresso & Chocolate Muffins Recipe

Prep-time: 10 minutes

Baking time: 20-25 minutes

Servings: 6 muffins

INGREDIENTS

• 190 g plain flour

• 160 g white sugar

• 50 g cocoa powder

• ½ tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp egg replacement (I used orgran - use according to instructions)

• 1/2 cup chocolate chips (you can add as much as you want)

• 70 ml neutral oil

• 1 tbsp vinegar

• 90 ml oat milk

• 1 tsp vanilla essence

• 100 ml of espresso

INSTRUCTIONS

1. Preheat your oven to 180°C.

2. Line a baking tray with muffin liners. If using a muffin tray, lightly coat with oil to prevent sticking.

3. Begin by creating a homemade buttermilk substitute. In a jug, combine vinegar and oat milk, give it a swirl, and set it aside for 5 minutes.

4. Sift all the dry ingredients into a large bowl, then add the wet ingredients and mix until the batter is smooth and free of lumps. Gently fold in the chocolate chips to incorporate.

5. Spoon the muffin batter into your prepared muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and sprinkle with a few additional chocolate chips for a delectable finishing touch. Enjoy these scrumptious muffins and savor the delightful flavors!

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