These delectable dairy free chocolate muffins are made with rich cocoa powder and dark chocolate chips for a burst of intense chocolatey goodness in every bite! They are moist and fluffy with a light crumb, and sure to satisfy any sweet tooth. Let’s get baking!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free vanilla yogurt – The yogurt adds moisture to the muffin for the perfect texture, along with some extra vanilla to enhance the flavor of the muffin. I recommend Forager’s vanilla cashewmilk yogurt for this recipe, as it’s a bit thinner than other yogurts and tends to incorporate very well into the batter. However, you can use whatever dairy-free vanilla yogurt you have on hand.
- Vegetable oil – Vegetable oil is what I usually have on hand, but you can also use canola oil or avocado oil in this recipe. All are neutral in flavor and work well.
- Chocolate chips – There are many brands of dairy-free chocolate chips on the market these days. I like Enjoy Life dark chocolate morsels the best, but I also enjoy Nestle’s allergen free morsels.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by preheating the oven and greasing a muffin tin.
Next, mix together your dry ingredients in a bowl – flour, cocoa powder, baking powder, baking soda, and salt.
Then mix together these ingredients in another mixing bowl – the eggs, oil, sugar, almond milk, dairy-free yogurt, and vanilla. Whisk until well combined.
Mix the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
Portion that out in the muffin tin, bake for about 17-21 minutes, and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store the muffins in an air tight container or zip top bag at room temperature for up to 3 days. If you plan to keep them longer than that, freeze the muffins.
Yes! Place in a freezer safe ziptop bag or an airtight container, then freeze. For best quality, use within 3 months. When ready to enjoy, defrost in the microwave for about 20-30 seconds, until thawed and slightly warm.
Yes, but be sure to specifically buy dairy-free white chocolate chips. Most brands of white chocolate chips contain dairy, however there are a few brands (like Enjoy Life) that make a dairy-free version.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and peanut free.
This recipe does contain tree nuts (in the almond milk and dairy-free yogurt), eggs, and wheat/gluten (in the flour). It uses vegetable oil which may be derived from soy, though canola oil or avocado oil are both easy soy-free substitutes.
If you need a tree nut free recipe, you can easily use oat milk instead of almond milk, and choose an oat- or soy-based dairy-free yogurt instead of the cashew milk based option I used.
If you need a gluten-free option, a 1-1 high quality gluten-free flour substitute (with xantham gum in the blend) can be substituted in this recipe.
More Dairy Free Muffins
If you’re looking for more tasty muffin recipes, be sure to give one of these a try:
- Dairy free chocolate chip muffins
- 3 ingredient pumpkin muffins
- Dairy free blueberry lemon muffins
- Gluten free dairy free raspberry muffins
- Dairy free apple cinnamon muffins
I hope you enjoy these dairy free chocolate muffins! My family loves them (in fact, too much – I have to freeze some when I make them so they don’t eat ‘em up too quickly, haha). If you get a chance to try them, feel free to leave a recipe rating or comment below.
Dairy Free Chocolate Muffins
Ingredients
- 1 ½ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ⅔ cup almond milk (plain or vanilla)
- ⅔ cup vanilla dairy free yogurt (or a 5.3 ounce container)
- 1 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray or oil (or use paper muffin liners).
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In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir well and set aside for now.
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In another mixing bowl, combine the eggs, oil, sugar, almond milk, dairy-free yogurt, and vanilla. Whisk until well combined.
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Pour the dry ingredients into the bowl with the wet ingredients. Stir until combined. Fold in the chocolate chips.
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Portion the muffin batter into the prepared muffin tin. Bake at 350 degrees F for 17-21 minutes, or until the a toothpick pulls out clean from the center. Let cool for a ten minutes, then enjoy!
Recipe Notes
- These are moderately sweetened; if you prefer a very sweet muffin recipe, increase the sugar to 1 cup.
- The batter will be on the thicker side; this is normal.
Nutrition analysis (approximate per muffin): 314 calories, 19 g fat, 7 g saturated fat, 165 mg sodium, 39 g carbohydrate, 4.5 g fiber, 20.5 g sugar, 5 g protein, Vitamin D: 2%, Calcium: 5%, Iron: 28%, Potassium: 2%
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