Chocolate-Covered Strawberry Muffins


These muffins are really good (and, bonus, very easy to make :)). They’re not as sweet as the Bakery-Style Strawberry Muffins I just posted about (even though they are chocolate-y) and would be perfect for breakfast or brunch. This recipe is adapted slightly from the Cocoa Raspberry Muffins in Vegan Brunch.

  • 1 cup nondairy milk
  • 1 tsp. apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbsp. applesauce
  • 1 1/4 tsp. vanilla extract
  • 1 1/2 cups frozen (or fresh) strawberries, chopped
  1. Preheat oven to 375 and line 12-cup muffin pan.
  2. Combine nondairy milk and apple cider vinegar in a small bowl and let sit for a few minutes.
  3. Meanwhile, combine dry ingredients in a large mixing bowl. Add nondairy milk, oil, applesauce and vanilla extract. Fold in strawberries.
  4. Transfer batter evenly to muffin pan. Bake for 24-28 minutes, until a knife inserted into a muffin comes out clean. Let cool for a few minutes in the pan, and then carefully transfer to a cooling rack.

Yield: 12 muffins


2 responses to “Chocolate-Covered Strawberry Muffins

  1. What’s the name of the bakery you are going to open??
    I’ll make the raw stuff 🙂

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