Vegan Mocha Chip Muffins Recipes

Steps:

• Preheat oven to 375°F Line 12 muffin tins with paper liners.
• In a large bowl, sift together dry ingredients (flour through salt).
• In a seperate bowl, wisk together wet ingredients (soy milk through vanilla) until emulsified.
• Pour wet into dry and combine until dry ingredients are moistened.
• Fold in chocolate chips.
• Fill muffin tins almost to the top. Bake 18 - 20 minutes, until a toothpick inserted into the center comes out clean.

Steps:

• Preheat oven to 325°F
• Prepare muffin tins with cooking spray or paper liners.
• In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
• In a small bowl, mix coffee, syrup, oil, vinegar, and almond extract.
• Add wet ingredients to dry and stir until completely blended.
• Add chocolate chips, if desired.
• Spoon batter into prepared muffin tins. Top with almonds.
• Bake for 20 minutes, or until the tops are raised and spring back when touched.
• Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar.

Steps:

• Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
• Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.