Tall, dark & handsome vegan Salted Hot Chocolate & Almond Muffins… you’re looking hella fine! Studded with dark chocolate chips and topped with a crunchy almond hot chocolate crown, this is a muffin for serious chocolate lovers.
Question: When a muffin is packing this much chocolate, can it still legitimately be considered breakfast?
The secret to big, fluffy vegan muffins
The secret is that there is no secret! This recipe is so basic. Using only a handful of ingredients for the muffin base batter, you’ll wonder why muffins ever need eggs or dairy at all. These muffins puff up like magic and dome beautifully on top. The chocolate chips remain suspended so you get a welcome chocolatey hit with every mouthful.
My love affair with salted hot chocolate
I had my first taste of salted hot chocolate roaming the restaurants of Vienna in search of apple strudel. When I found churros with salted hot chocolate instead, I forgot all about the strudel.
Ultimately, if you love sea salt-sprinkled chocolate chip cookies, you will go nuts for these jetpuffed muffins.
The magical almond-hot chocolate topping
They have a crunchy topping of flaked almonds, hot chocolate powder and sea salt. I stir these ingredients with melted vegan butter to create a paste that is spooned onto the muffin batter once the cases are filled.
The salty-nutty-chocolate mixture bubbles and toasts in the oven to create a nobbly, domed top that tastes intensely like almond praline.
Ingredients you’ll need for Salted Hot Chocolate & Almond Muffins
- Plain flour
- Caster sugar
- Light brown sugar
- Unsweetened almond milk
- Oil (any unflavoured)
- Aquafaba (water from a can of unsalted chickpeas)
- Salt
- Baking powder
- Baking soda
- Vanilla extract
- Dark chocolate chips (any vegan)
- Your favourite vegan hot chocolate mix (I use this one)
- Flaked almonds
- Vegan butter
- Sea salt flakes
Step-by-step: How to make Salted Hot Chocolate & Almond Muffins
Time needed: 45 minutes
How to make Salted Hot Chocolate & Almond Muffins
- Prep your oven and tin
Pre-heat the oven to 175C. Line a 6-cup muffin tin with large tulip cases.
- Make the topping
In a small bowl, mix together the hot chocolate powder, flaked almonds and vegan butter. Set aside.
- Mix the dry ingredients
In a large bowl, whisk together the flour, sugars, fine salt, baking powder and baking soda.
- Add the wet ingredients
Add the almond milk, aquafaba, oil and vanilla extract. Whisk until just combined. It doesn’t matter if it’s not perfectly smooth. Fold in the flour-dusted chocolate chips.
- Fill the cases
Fill the muffin cases, a little over 3/4 of the way up. Top with some of the hot chocolate and almond mixture. Sprinkle with sea salt and extra chocolate chips if desired.
- Bake the muffins
Bake for 18-20 minutes, until golden and risen. If a metal skewer inserted into the centre of the muffins comes out clean, they’re done.
- Cool and serve
Allow to cool for 10 minutes in the tin and then remove and place on a wire rack to cool completely.
Ingredients
For the muffins:
- 350 g flour
- 100 g caster sugar
- 100 g light brown sugar
- 200 ml unsweetened almond milk room temperature
- 100 ml unflavoured oil of your choice
- 100 ml aquafaba
- 1/4 tsp fine salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 75 g vegan dark chocolate chips tossed in 1 tbsp plain flour
Topping:
- 4 tbsp your favourite vegan hot chocolate mix
- 2 tbsp flaked almonds
- 1 tbsp melted vegan butter
- 1 tsp sea salt flakes
- Extra chocolate chips if desired
Instructions
- Pre-heat the oven to 175°C/350°F. Line a 6-cup muffin tin with large tulip cases.
- In a small bowl, mix together the hot chocolate powder, flaked almonds and vegan butter. Set aside.
- In a large bowl, whisk together the flour, sugars, fine salt, baking powder and baking soda. Add the almond milk, aquafaba, oil and vanilla extract. Whisk until just combined. It doesn’t matter if it’s not perfectly smooth. Fold in the flour-dusted chocolate chips.
- Fill the muffin cases, a little over 3/4 of the way up. Top with some of the hot chocolate and almond mixture. Sprinkle with sea salt and extra chocolate chips if desired.
- Bake for 18-20 minutes, until golden and risen. If a metal skewer inserted into the centre of the muffins comes out clean, they’re done. Allow to cool for 10 minutes in the tin and then remove and place on a wire rack to cool completely.
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Like this? You’ll love these Vegan Lemon Meringue Cupcakes!
Get my delicious Vegan Lemon Meringue Cupcake recipe here.
Love Sanjana
anonymous
Wednesday 11th of September 2019
hi would like to make these pliz advice if aquafaba is tobe whipped or mixed as is.txs
Sanjana
Sunday 22nd of September 2019
Just mix as is! It doesn't need to be whipped.