Vegan Chocolate Muffins

Instructions

1. Step 1

   Preheat the oven to 190°C. Line all 12 wells of the muffin pan with paper liners.

   Cookware: Muffin pan, oven, paper muffin liners

2. Step 2

   Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until evenly combined.

   Ingredients used: 250.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 3.0 gr Baking Soda, 50.0 gr Cocoa Powder, 2.0 gr Fine Salt, 150.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk the soy milk, vegetable oil, apple cider vinegar, and vanilla extract together until blended.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 240.0 ml Unsweetened Soy Milk, 10.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture. Fold just until no dry pockets of flour remain.

   Cookware: mixing bowl, spatula

5. Step 5

   Fold the chocolate chips evenly into the batter.

   Ingredients used: 120.0 gr Chocolate Chip

   Cookware: mixing bowl, spatula

6. Step 6

   Divide the batter evenly among the 12 lined muffin wells, filling each about three-quarters full.

   Cookware: Muffin pan, paper muffin liners, spatula

7. Step 7

   Bake at 190°C for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted near the center comes out with a few moist crumbs.

   Timer: 20 min (fixed)

   Cookware: Muffin pan, oven

8. Step 8

   Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool for at least 10 minutes.

   Timer: 15 min (fixed)

   Cookware: Muffin pan, wire rack