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double chocolate muffins in wicker basket

Vegan Jumbo Double Chocolate Muffins

These jumbo double chocolate muffins are fluffy, moist, packed full of chocolate (hello melty chocolate chips), and are vegan! Plus, it’s an easy one bowl recipe. This recipe walks you through making the bakery style muffin liners. These make the perfect on the go breakfast, snack, or coffee treat. This recipe makes 6 jumbo double chocolate muffins.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Baking, Breakfast, Snack
Cuisine American
Servings 6 jumbo muffins


  • Muffin tin
  • parchment paper


  • 1 cup applesauce
  • ¼ cup vegetable oil light olive oil, grapeseed oil, and melted refined coconut oil work too
  • 3 tablespoon milk of choice
  • ½ tablespoon apple cider vinegar or white vinegar substitute with lemon juice
  • 1 teaspoon pure vanilla extract
  • cup cane sugar use brown sugar, granulated sugar, or coconut sugar instead
  • ¼ teaspoon salt
  • 1 cup all purpose flour 120g
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • cup natural cocoa powder
  • ½ cup dairy free chocolate chips and more to sprinkle on top


  • Preheat oven to 375°F (190°C). Prepare your jumbo muffin liners by cutting six 15x15cm squares of parchment paper. Find a glass or jar that fits into your muffin tin. Bottom of the jar facing up, put the parchment paper over top and press the sides down. Smooth the creases down. Place the liners into the muffin tin. They will fit into the tins better once the batter weighs them down.
  • Combine the applesauce, oil, milk, vinegar, vanilla, sugar, and salt in a large bowl.
    1 cup applesauce, ¼ cup vegetable oil, 3 tablespoon milk of choice, ½ tablespoon apple cider vinegar or white vinegar, 1 teaspoon pure vanilla extract, ⅓ cup cane sugar, ¼ teaspoon salt
  • Sift the flour, baking soda, baking powder, and cocoa powder into the bowl with the wet ingredients. Add the chocolate chips.
    1 cup all purpose flour, ½ teaspoon baking soda, 1 tablespoon baking powder, ⅓ cup natural cocoa powder, ½ cup dairy free chocolate chips
  • Mix just until combined. Do not overmix. The batter will be thick.
  • Let sit for 5 minutes. It will get all bubbly.
  • Without mixing and deflating the batter, portion the batter evenly into the six prepared muffin liners. Top with more chocolate chips.
    ½ cup dairy free chocolate chips
  • Bake for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 8-10 minutes, until completely baked through. Check at 8 minutes with a toothpick so you don’t overbake the muffins.
  • Let cool completely in the pan. Enjoy! Store in an airtight container at room temperature for up to 3 days, if they last that long. Freeze in an airtight container or freezer bag for up to 2 months. Reheat the muffins before eating so that you melt those chocolate chips and it will taste just like it’s freshly baked!


Alternative to making your own jumbo muffin liners
You can use store bought large tulip muffin liners for these muffins. They will be able to hold the large amount of batter needed to make a jumbo muffin.
How to make sure my muffins turn out fluffy
  • Weigh the flour for accurate results
  • Don't overmix the batter
  • Make sure your baking powder isn't expired. Store it in the fridge to preserve freshness.
  • Don't overbake the muffins! Keep a close eye on them after you reduce the temperature because they can overbake quickly.
Keyword double chocolate muffins, vegan chocolate muffins, vegan muffins
Tried this recipe?Let us know how it was!