Sweets, Vegan Food

Death By Chocolate Muffins


What does every Monday need? Chocolate. Lots and lots of chocolate. These Death By Chocolate Muffins are exactly what I needed today and I am so excited to share the recipe with you. I was going to name these “double chocolate muffins” given the batter is chocolate and they are packed with chocolate chips as well, but I thought Death By Chocolate was a bit more Halloween-appropriate!

I’m so happy so many of you are enjoying this recipe and making your own twists on it! Always fun to see in the comments, so if you make these muffins don’t forget to rate & review! 🙂

This recipe is based off my ultra-popular Giant Bakery-Style Chocolate Chip Muffins, which are just 8 simple ingredients and absolutely fantastic! This recipe is technically 9 ingredients with the addition of cocoa powder, but they are super basic ingredients you might just already have in your kitchen!

You’ll Need:

  • Flour
  • Sugar
  • Cocoa powder (I use Rodelle Gourmet Baking Cocoa, it is amazing)
  • Baking powder
  • Salt
  • Nondairy milk
  • Oil or melted vegan butter
  • Vanilla extract
  • Dairy-free chocolate chips

Death by Chocolate Muffins – the Perfect Non-Spooky Halloween Treat!

Speaking of Halloween, do you have your costume yet? Greg and I are hosting a halloween party and it is zombie superhero theme! I can’t wait to show you all our costumes! We also did a funny ghost photoshoot to celebrate Halifax Burger Week last weekend (a charitable event here in Halifax where money from participating restaurants’ burgers is donated to the food bank) and it turned out hilarious! I’ll insert one of the photos below. We couldn’t see a thing, and could not stop laughing the whole time.

photo by @madibellefontaine

Looking for more yummy muffin recipes? Check out:

Bakery-Style Carrot Cake Streusel Muffins

Cinnamon Swirl Coffee Cake Muffins

Pumpkin Spice Muffins with Oat Streusel

Blueberry Yogurt Muffins

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Death By Chocolate Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 12 muffins


Rich chocolate muffin batter filled with chocolate chips; a bakery-quality muffin made in your very own kitchen!


  • 1 1/2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • pinch of salt
  • 1 1/4 cups nondairy milk
  • 1 cup sugar (plus extra for sprinkling on top, if desired)
  • 1/3 cup oil or melted vegan butter
  • 2 tsp vanilla extract
  • 1 cup dairy-free chocolate chips


  1. Preheat oven to 425 F. Prepare a 12-cup muffin tin paper muffin liners, or grease well so they don’t stick.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
  3. In a separate mixing bowl, combine the nondairy milk, sugar, oil and vanilla extract and stir until sugar is dissolved. Pour into dry mixture and stir to combine. A few small lumps in the batter are okay.
  4. Fold in the chocolate chips.
  5. Divide all of the batter evenly between the 12 muffin cups (it is approx 1/3-1/2 cup of batter per muffin).
  6. Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 14 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
  7. Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  1. Jennifer Sheley

    So good!! I was skeptical about how fluffy they were going to be but wow I was proved wrong. They were so fluffy and chocolately and just perfect. Reminded me of a fluffy brownie. I needed this after a long Monday. I added about 1/4 cup less of the called for sugar and they were still sweet enough! My only thing is my chocolate chips sunk to the bottom because the batter is quite runny.


    These were amazing. I made them for my daughter-in-law’s birthday. I made some coconut whipped cream to go along side but warmed up in the microwave for about 15 seconds with vegan ice cream is also a plus. My husband also added a shot of Almond Milk Bailey’s for the grown ups. 🙂

  3. These are sooo good! And it’s super easy too. I used oil and chocolate chunks instead of chips and it turned out great.

  4. Amazing recipe! My husband and I love buying the jumbo muffins from Costco and freezing them and we take one out and share half each (we try to portion control or else I can eat the whole try haha) and when I made these we both thought this is replacing the store bought ones immediately! AND they are a perfect size.

    A question – I was scaling it to make a double batch and noticed when I click on “2x” it only changes the flour to 2 cups (instead of 3 cups) and when I switched it back to “1x” it shows 2 cups (instead of 1 1/2 cups). Did you use 2 cups of flour in a single batch or 1 1/2 cups ? Just want to make sure I’m following the correct measurements.
    Do you suggest I use 3 cups for a double batch?

    • Hmm I think that might be a glitch with the recipe card. Definitely just double the quantities yourself if it seems wrong, so it would be 3 cups not 2! I will look into that issue 🙂

  5. Sooo good! I will definitely make again! Check out my insta for pics I posted of the muffins and snickerdoodles 🙂

  6. These muffins were amazing. They were fluffy and chocolatey. Will make these more often.

  7. These are a dream for every chocolate lover!

  8. Hi Liv – I am really looking forward to making this recipe today but your measurements don’t make sense. I have seen a few other commenters with the same issue from last year but it looks like it was never resolved. The recipe measurements that first appear for a single serving change when you click on 2x, then back to 1x, so they start as 1.5 servings of flour then go to 2x, then when doubled say 4. Very unclear what to do so I am hesitant to make this. Can you confirm the right measurements? Thanks

    • Hi!! That scale feature is a default on the recipe card program I use and I can’t control what info it chooses unfortunately. I am looking to find a better program that wouldn’t have this issue but just stick to the measurements written in the actual recipe 🙂

  9. Hi Liz! Love this recipe, i’m about to try it!! Yours are always my go-to!
    Just one question, do you use your oven on ventilate or static mode? thanks so much

  10. I was craving chocolate muffins, but I didn’t have any sour cream and I came upon this recipe and I was pleasantly pleased how simple the ingredients were. It was easy to put together and I did add 1 tsp of instant coffee into the warm almond milk to bust the chocolate flavor. This recipe is definitely a keeper.

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