These vegan chocolate muffins are rich, moist, and perfect for any occasion. They're easy to make and absolutely delicious.
Preheat your oven to 350°F (180°C).
Preheating ensures even baking from the start.
Line a muffin pan with baking cups.
Using paper liners makes cleanup easier and muffins easier to remove.
In a large bowl, whisk together the soy milk and apple cider vinegar, then let it sit for a few minutes to curdle.
This step creates a vegan 'buttermilk' that helps with leavening.
Add the sugar, oil, and vanilla extract to the soy milk mixture and whisk until combined.
Mixing thoroughly ensures even sweetness and flavor distribution.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Sifting helps to aerate the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
Avoid overmixing to prevent dense muffins.
Divide the batter evenly among the prepared baking cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a minute or two early to avoid overbaking.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Cooling on a rack prevents soggy bottoms.
Serve the muffins as they are or with your favorite vegan frosting or toppings.
Sprinkle with powdered sugar or cocoa powder for a simple garnish.
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