These muffins have a wonderful texture and a rich chocolate flavor! When made in a jumbo muffin pan, they are a perfect copycat of the big double chocolate muffins at Costco that I used to love. I made many, many batches of this recipe before getting it just right! The jumbo muffins are my favorite, but you can also make mini or regular-size muffins, bake the batter in a loaf pan, or double the recipe and bake it in a bundt pan! Here are the ingredients you will need:
If you are gluten free, you will need to either use Freely Vegan GF Flour or make your own DIY gluten free flour with The Plant Based Egg. Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want muffins with the perfect texture! The Plant Based Egg replaces both gums and eggs in gluten free baking. Please note that The Plant Based Egg is already built into Freely Vegan GF Flour, so you do not need to add any!
If you are not gluten free, you can use regular all-purpose wheat flour and add The Plant Based Egg as directed in the recipe. I do not recommend using any other egg replacer as you will not get the same perfect results! (Other egg replacers bind, but they do not also leaven, provide structure, and emulsify like real eggs as this one does.)
Preheat your oven to 450 degrees Fahrenheit.
Add the vinegar to the plant milk and stir to combine. (I use Silk Original Soymilk or another high protein plant milk.) The milk will curdle and make vegan buttermilk:
Note: If your cocoa powder is clumpy, sift it into your mixing bowl:
Combine the flour (see recipe notes below!), cocoa, baking powder, and baking soda in a large mixing bowl. This is also when you will add The Plant Based Egg if you are using all-purpose wheat flour – see the recipe notes below for directions.
Whisk together:
Add the vegan sugar and vegan dark brown sugar, then whisk again. Set the dry mixture aside for now.
Add the salt, instant coffee, vanilla, unsweetened applesauce, and oil to the milk mixture. Whisk or stir to combine.
Make a well in the dry mixture, then pour the liquid mixture into the well:
Whisk together:
Let the batter stand for ten minutes, then add the chocolate chips and mix together. I use regular size chocolate chips for standard-size muffins, regular chips or chunks for jumbo muffins or larger, and mini chocolate chips for mini muffins.
For standard-size muffins, divide the batter equally into a lined 12-cup muffin tin. The cups will be pretty full:
Add a few extra chocolate chips to the top of each muffin if you wish:
Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 375 degrees and bake for an additional 13 to 16 minutes. They are done when the tops bounce back when lightly pressed. Place the muffin tin on a cooling rack for several minutes, then remove the muffins and let them cool directly on the rack until lukewarm.
Serve lukewarm if you like the chocolate gooey, or cooled completely for a firmer muffin texture.
They are beautiful!
To make jumbo muffins, divide the batter equally into a lined jumbo 6-cup muffin tin. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 375 degrees and bake for an additional 22 to 25 minutes. They are done when the tops bounce back when lightly pressed. Place the muffin tin on a cooling rack for several minutes, then remove the muffins and let them cool directly on the rack until lukewarm.
For mini muffins, divide the batter equally into 36 to 40 lined mini muffin cups. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 375 degrees and bake for an additional 10 to 11 minutes. They are done when the tops bounce back when lightly pressed. Place the muffin tin on a cooling rack for several minutes, then remove the muffins and let them cool directly on the rack until lukewarm.
To make a loaf of double chocolate bread, I like to add 60 g (1/2 c) of chopped nuts to the batter with the chocolate chips:
Add the batter to a greased and floured loaf pan. I used a 9″ x 4″ Pullman pan because I like my loaf to have straight sides, but you can also use an 8.5″ x 4.5″ or a 9″ x 5″ loaf pan.
Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 350 degrees and bake for an additional 50 to 65 minutes. A smaller pan will make a taller loaf, and that will take longer than a loaf that is more spread out in a larger pan. The loaf is done when the edges are pulling away from the sides of the pan, and the top bounces back or remains firm when lightly pressed. Place the pan on a cooling rack for ten minutes, then turn the loaf out of the pan and let it cool directly on the rack until completely cooled:
You can leave your loaf plain, or add chocolate icing and chopped nuts! (Just be sure your loaf is completely cooled before adding icing.)
The loaf may be made with a muffin recipe, but this is cake!
To make a bundt cake, double the recipe and pour the batter into a well-greased and floured bundt pan:
Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 350 degrees and bake for an additional 45 to 50 minutes. The cake is done when the edges are pulling away from the sides of the pan, and the top bounces back or remains firm when lightly pressed. Place the pan on a cooling rack for ten minutes, then place the rack upside down on top of the cake, and invert the pan onto the rack. Carefully loosen the pan, then remove it from the cake. Let the cake cool directly on the rack until completely cooled:
I used a double batch of chocolate icing to frost the cake and added sprinkles for fun!
Enjoy!
Vegan (& Gluten Free) Double Chocolate Muffins
Ingredients
- 210 g (1 5/8 c) Gluten Free Flour Blend or All-Purpose Flour (See recipe notes below!)
- 9.6 g (4 tsp) The Plant Based Egg (ONLY add if using wheat flour!)
- 60 g (2/3 c) Unsweetened Cocoa Powder
- 10 g (2 tsp) Baking Powder
- 2.5 g (1/2 tsp) Baking Soda
- 100 g (1/2 c) Vegan Sugar
- 110 g (1/2 c packed) Vegan Dark Brown Sugar
- 270 g (1 1/8 c) Soy Milk (or other plant milk)
- 15 g (1 TBS) Distilled Vinegar
- 5.6 g (7/8 tsp) Salt
- 1.6 g (1 tsp) Instant Coffee Granules
- 45 g (3 TBS) Unsweetened Applesauce
- 15 g (1 TBS) Vanilla Extract
- 70 g (5 TBS) Canola Oil
- 130 g (2/3 c) Vegan Chocolate Chips
Instructions
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Preheat your oven to 450 degrees Fahrenheit.
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Add the vinegar to the plant milk and stir to combine. The milk will curdle and make vegan buttermilk. Set aside.
-
Combine the flour, cocoa, baking powder, and baking soda in a large mixing bowl. (This is also when you will add The Plant Based Egg if you are using wheat flour – see the recipe notes for directions.) If your cocoa powder is very clumpy, sift it when adding it to the bowl. Whisk together.
-
Add the vegan sugar and vegan dark brown sugar, then whisk again. Set the dry mixture aside for now.
-
Add the salt, instant coffee, vanilla, unsweetened applesauce, and oil to the milk mixture. Whisk or stir to combine.
-
Make a well in the dry mixture, then pour the liquid mixture into the well. Whisk together, then let the batter stand for ten minutes.
-
Add the chocolate chips and mix together. I use regular size chocolate chips for standard-size muffins, regular chips or chunks for jumbo muffins or larger, and mini chocolate chips for mini muffins.
-
For standard-size muffins, divide the batter equally into a lined 12-cup muffin tin. The cups will be pretty full. Add a few extra chocolate chips to the top of each muffin if you wish. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 375 degrees and bake for an additional 13 to 16 minutes. They are done when the tops bounce back when lightly pressed. Place the muffin tin on a cooling rack for several minutes, then remove the muffins and let them cool directly on the rack until lukewarm. Serve lukewarm if you like the chocolate gooey, or cooled completely for a firmer muffin texture.
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To make jumbo muffins, divide the batter equally into a lined jumbo 6-cup muffin tin. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 375 degrees and bake for an additional 22 to 25 minutes. They are done when the tops bounce back when lightly pressed. Place the muffin tin on a cooling rack for several minutes, then remove the muffins and let them cool directly on the rack until lukewarm. Serve lukewarm if you like the chocolate gooey, or cooled completely for a firmer muffin texture.
-
For mini muffins, divide the batter equally into 36 to 40 lined mini muffin cups. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 375 degrees and bake for an additional 10 to 11 minutes. They are done when the tops bounce back when lightly pressed. Place the muffin tin on a cooling rack for several minutes, then remove the muffins and let them cool directly on the rack until lukewarm. Serve lukewarm if you like the chocolate gooey, or cooled completely for a firmer muffin texture.
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To make a loaf of double chocolate bread, add the batter to a greased and floured loaf pan. I used a 9″ x 4″ Pullman pan because I like my loaf to have straight sides, but you can also use an 8.5″ x 4.5″ or a 9″ x 5″ loaf pan. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 350 degrees and bake for an additional 50 to 65 minutes. A smaller pan will make a taller loaf, and that will take longer than a loaf that is more spread out in a larger pan. The loaf is done when the edges are pulling away from the sides of the pan, and the top bounces back or remains firm when lightly pressed. Place the pan on a cooling rack for ten minutes, then turn the loaf out of the pan and let it cool directly on the rack until completely cooled. Add icing if desired.
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To make a bundt cake, double the recipe and pour the batter into a well-greased and floured bundt pan. Bake at 450 degrees Fahrenheit for 5 minutes, then reduce the heat to 350 degrees and bake for an additional 45 to 50 minutes. The cake is done when the edges are pulling away from the sides of the pan, and the top bounces back or remains firm when lightly pressed. Place the pan on a cooling rack for ten minutes, then place the rack upside down on top of the cake, and invert the pan onto the rack. Carefully loosen the pan, then remove it from the cake. Let the cake cool directly on the rack until completely cooled. Add icing if desired.
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The muffins freeze and defrost beautifully, so freeze any muffins that you won't eat by the next day. To defrost, place three mini muffins or one regular or jumbo muffin upside down in the microwave. Heat on 50% power for 45 to 90 seconds (less for mini and more for jumbo), then turn the muffin right side up and heat on 50% power for another 30 to 60 seconds until the muffin is defrosted and warm all the way through. (To defrost cake slices, place them on a plate and allow to come to room temperature.)
Recipe Notes
- To make this recipe with all-purpose wheat flour, use the same amount of flour and add the equivalent of two eggs (9.6 g which is 4 level teaspoons) of The Plant Based Egg to the flour. Whisk together with the other dry ingredients. That is the only adjustment you need to make. (The liquid amount in this recipe has already been increased, so do not add extra as The Plant Based Egg package directions say to do. Those directions are only for recipes that include eggs and you are replacing them and veganizing the recipe with The Plant Based Egg.)
- If you are gluten free, you will need to either use Freely Vegan GF Flour or make your own DIY gluten free flour with The Plant Based Egg. Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want muffins with the perfect texture! The Plant Based Egg replaces both gums and eggs in gluten free baking. Please note that The Plant Based Egg is already built into Freely Vegan GF Flour, so you do not need to add any!
deb I just placed an order from you and I am looking forward to making the Jumbo Costco muffins what vegan brand sugars do you use for this recipe and what store do you get it from? Also what plant milk brand do you use for this recipe?
Hi Milanka! I use Zulka brand vegan sugar for the white sugar. I either make my own light brown sugar with the Zulka, or use Aldi brown sugar (which is vegan & non-GMO!) I have a recipe here for making light or dark brown sugar (type brown sugar into the search bar to find it) but usually use the Aldi brand in recipes calling for light brown sugar now. For plant milk, I use Aldi or Silk original soy milk in all my baking. I hope your muffins turn out great!
Hi Deborah,
Just a few follow up questions for you. I’m new to the gluten free baking world. Do these jumbo muffins freeze well? How long do they stay fresh? To make these muffins I purchased qty 2 of the vitacost gluten-free multi-blend flour 4 pound of the flour do I add qty 2 packages of your the plant based eff replacement to it or do I only add Qty 1 package to 4 lbs of flour to make these muffins?
Thank you for all your help. This is my first time making your recipe and I just want to make sure I do it correctly.
Hi Milanka,
The muffins are best eaten fresh the same day, but they do freeze very well. (To serve frozen ones, you’ll want to defrost them at 50% power in the microwave and get them warm before serving.) You use 1 bag of The Plant Based Egg for two boxes (4 lbs) of the Vitacost Multi-Blend flour. See my post on the Two- Ingredient flour blend for full directions.
Deb,
Also can I use nestle chocolate chunk for the jumbo muffins instead of the vegan chocolate chip. Costco uses chocolate chunks and I want to replicate it so it looks and tastes like costcos jumbo muffins
You can use any chocolate chips or chunks that you like! If you want vegan chocolate chunks, Enjoy Life makes some and Meijer has their own brand of Belgian chocolate chunks that are really good and accidentally vegan.