Extra Tasty Buttermilk Chocolate Muffins

Course: Sweet Treats Servings: 12

Prep time: 10 min Cook time: 20 min

Difficulty level: Easy

VEGAN

Author: Jennifer Sargison

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These muffins are the perfect muffin to treat yourself. We like to make these at the weekend and they’ll do us for snacks and treats throughout the week

They are great to take to work or school as part of your lunch or enjoy as an afternoon pick-me-up. They’re not as healthy as my other muffin recipe so I’d save these for a nice treat. To make a healthier muffin you’ll find the recipe here. If you’re after a delicious treat then look no further. How about a nice glass of homemade cashew milk to go with it? Find the recipe here.

Ingredients

(For the muffins)

300ml plant based milk (any variety)

1 tbsp lemon juice

150g vegan spread (butter)

3 tbsp golden syrup

1 tsp instant coffee granules

275g self raising flour

175g caster sugar

4tbsp cacao powder

1 tsp baking powder

For the topping

75g vegan spread/butter

1 tbsp plant based milk

250g icing sugar (you may need more depending on how soft your butter is)

4 tbsp cacao powder

Method

  • Pre-heat the oven to 180 C and add muffin cases to a muffin tray

  • Add the lemon juice to the plant milk (this will make the buttermilk)

  • Melt the vegan spread, golden syrup and coffee granules in either the microwave or in a small pan

  • Sift the flour, sugar, cacao powder and baking powder into a mixing bowl and mix it together until all of the ingredients have combined

  • Add the buttermilk and the melted mixture to the mixing bowl and stir it all until combined.

  • Add a large spoonful of the mixture to the muffin cases

  • Bake for 15-20 minutes or until fully cooked all the way through. Checking by inserting a clean, sharp knife, if it comes out clean then they’re ready.

Place the muffins onto a wire rack to cool. Whilst they’re cooling down you can make the topping.

  • Soften and whip the vegan spread using an electric whisk or a spoon, add the milk and combine whisking again

  • Sift the icing sugar and cocoa powder into the spread/milk mixture and either mix with a spoon or to make a fluffier topping whisk using an electric whisk. (Add more icing sugar if the mixture is too runny or a bit more milk if it’s too thick)

  • Once the muffins are cooled add the chocolate topping and some sprinkles


If you do make this then I hope you’ll love it

Any thoughts or comments?

Please leave your message below

Big love, Jen x





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