Chocolate Maple Muffins

These muffins originally started out as Maple Cupcakes. They were adapted from a recipe for Vegan Maple Cupcakes I got from Ricki over at Diet,Dessert & Dogs.

I basically added chocolate to the recipe,which changed the texture of these cakes, so they were more of a muffin than a cupcake and the maple flavour wasn't so strong. Good all the same!

So here they are...


Chocolate Maple Muffins























½ cup milk
½ tsp cider vinegar
½ cup pure maple syrup
1⁄3 cup sunflower oil
1 tsp pure vanilla extract
1 1⁄3 cups plain flour
1⁄3 cup sugar
1⁄3 cup cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt

Preheat oven to 180c/350f/GM4.

Line 12 muffins cups with muffin cases.

In a medium bowl, whisk together the milk, vinegar, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, for at least 2 minutes.

In a large bowl, sift together the flour, baking powder, baking soda, cocoa, sugar and salt. Pour the wet ingredients over the dry and whisk just until combined (do not over mix).

Spoon the batter into the prepared muffin cups. Bake in the preheated oven for 20 minutes, until a tester inserted in one of the cupcakes comes out clean. Cool completely before frosting.

Makes 12