Mexican Chocolate Muffins

5 from 11 votes

Mexican Chocolate Muffins

If you love chilli, this recipe for Mexican double chocolate chip muffins is for you. You can use fresh chillies or powder, either way, they're delicious and 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.

Prep Time15

Cook Time20

Total Time35

Course: Afternoon Tea, Breakfast, Snack

Cuisine: British, Mexican

Keyword: chocolate, muffins, vegan, wholemeal flour

Servings: muffins

Calories: 212kcal

Author: Choclette @ Tin and Thyme

Ingredients

75 g dark vegan chocolate (I used Pacari's organic chocolate with cuzco salt & cacao nibs).
225 g wholemeal flour (whole wheat) (I used wholemeal spelt flour)
1 ½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
¼ tsp Himalayan pink 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 of choice (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

Instructions

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.
75 g dark vegan chocolate
In a large bowl whisk together the dry ingredients until they're well combined and no lumps remain.
225 g wholemeal flour (whole wheat), 1 ½ tsp baking powder, ½ tsp bicarbonate of soda (baking soda), ¼ tsp Himalayan pink rock salt, 25 g cocoa powder, 1 tsp ground cayenne pepper, 1 tsp ground cinnamon
Whisk in the sugar until no lumps remain.
125 g soft brown sugar
In a measuring jug, measure the milk, then add the oil followed by the vinegar and vanilla extract. Give it a good stir.
225 ml plant milk of choice, 75 ml sunflower oil, 1 tsp vinegar, 1 tsp vanilla extract
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.
75 g dark vegan chocolate
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.

Notes

Will keep well in an air tight container for at least three days.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition