If you love chilli, this recipe for Mexican double chocolate chip muffins is for you. Bite into one of these and you’ll get a slow build of heat along with a deliciously soft cinnamon spiced chocolatey mouthful. You can use fresh chillies or powder, either way, they’re super easy to make. They’re both dairy and egg-free so suitable for most on a plant based diet. Made with both cocoa and real chocolate.
Once upon a time I made some chilli chocolate muffins from Unwrapped, the Green & Black’s Original chocolate cookbook. They called them Mexican Mole Muffins and they contained a lot of chocolate.
Cornwall is my home and I hate to leave it. However, the pull of friendship can be strong, so one weekend, we headed upcountry to some chocolate loving friends in Glastonbury. With time in fairly short supply, I chose these Mexican chocolate muffins as they were ideal for the aforementioned chocoholics.
With the cold winds and hail storms we’d been experiencing, the chilli seemed like a nice warming idea too.
Between us we managed to devour that first batch in fairly short shrift. In fact they powered us to the top of Glastonbury Tor in no time at all.
Mexican Chocolate Muffins
The Mexican mole muffins were good, but not as good as I thought they could be. I got to work and created something better. More recently I veganised them to make them more inclusive. And I have to say they are now even more delicious than they were before. I’ve become addicted to vegan baking. I love the texture and that they’re so easy to prepare.
As is the case with most muffins, you whisk the dry ingredients together, then add the wet ingredients and stir. In this case you need to chop some dark chocolate up to. Use a good quality dark chocolate and if the muffins are meant to be vegan, make sure the chocolate is too. Most dark chocolate isn’t.
Sometimes I use fresh chilli and sometimes powdered chilli. When I’ve used our homegrown rocoto chilli, it generates a gentle heat, which allows the flavour of the chilli to come through. After the muffin has gone, however, that same chilli buzzes around the mouth and is much more noticeable.
These Mexican chocolate muffins really rock.
Other Mexican Inspired Recipes You Might Like
- Chocolate pudding with chilli & lime mango
- Cocoa refried beans
- Corn spinach polenta, refried beans and Mexican salsa
- Huevos racheros with smashed avocado
- Mexican bean soup
- Mexican brown rice
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this vegan version of Mexican chocolate muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more muffin recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Vegan Mexican Chocolate Muffins. PIN IT.
Mexican Chocolate Muffins – The Recipe
Mexican Chocolate Muffins
- 75 g dark vegan chocolate (I used Pacari’s organic chocolate with cuzco salt & cacao nibs).
- 225 g wholemeal flour (I used wholemeal spelt flour)
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine rock salt (or fine sea salt)
- 25 g cocoa powder
- 1 tsp ground cayenne pepper (or one fresh red chilli, deseeded and finely chopped)
- 1 tsp ground cinnamon
- 125 g soft brown sugar
- 225 ml plant milk (I used soy in this instance, but I tend to use whatever plant milk I happen to have in the fridge)
- 75 ml sunflower oil (or other flavourless oil)
- 1 tsp vinegar (I use apple cider vinegar)
- 1 tsp vanilla extract
- First off, set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Chop the chocolate into small pieces with a sturdy knife. You’ll get a mix of slithers and chunks which is perfect for these muffins.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda, cocoa powder and spices until they’re well combined and no lumps remain.
- Whisk in the sugar until no lumps remain.
- In a measuring jug, measure the plant milk, then add the sunflower oil followed by the vinegar and vanilla extract. Give it a good stir.
- Make a well in the centre of the dry ingredients and add the contents of the jug. Carefully whisk or stir from the centre outwards until the mixture is just about combined. In order to get light muffins, it’s best to stir the batter as little as possible.
- Finally, stir in the chocolate chips.
- Spoon the batter into twelve muffin holes lined with paper cases.
- Bake on the middle shelf of the oven for about twenty minutes or until the muffins are well risen and firm to the touch.
- Turn out onto a wire rack to cool.
Updated with vegan version, October 2021.