Chocolate is always a good idea. This super moist double choc chip muffins recipe has that ooey-gooey texture thanks to Dibble Sour Cream! It's rich, decadent, and sweet enough to keep you coming back for more. These vegan muffins are perfection – moist, tender and studded with yummy bits of choc chips. We cooked these double choc chip muffins on high heat for the first 7 minutes so they develop nice crisp tops and then we turned the heat lower so the filling stays moist and not dry. You know what we love most about muffins? They’re like cupcakes, but they’re totally acceptable to eat for breakfast.
In a small bowl, mix flaxseed meal, water, and vanilla extract.
Let it sit for about 5 minutes.
Muffins
Preheat oven to 200°C and line a standard muffin tray with liners and set aside.
In a small bowl, combine the cocoa powder and the hot water until a smooth paste texture is reached.
In a large mixing bowl (or a stand mixer), combine the sugar and oil. Beat on high for 2 minutes. Add the cocoa paste, beat for 1 minute. Add the flax eggs and mix until thoroughly combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.
Gradually alternate adding the dry ingredients and Dibble Sour Cream to the large mixing bowl. Remember to not over-mix.
Fold in 1 cup of the chocolate chips with a spatula to the batter.
Using a large scoop, fill each muffin liner with the batter until 3/4 full. Top with the remaining chocolate chips.
Bake in the oven on 200°C for 7 minutes, and then reduce heat to 175° C for 10-12 minutes.
Remove from the oven and transfer these double choc chip muffins to a wire rack to cool completely.
Enjoy!
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Our favourite recipe is a home made vegan chilli cheese fries. Zigzagging some dibble cheese sauce over the top followed by 10 mins under a hit grill and we have exactly the same delicious 'dirty fries' we used to enjoy - but without the cruelty that comes with dairy. We love dibble!
My son is egg and dairy free. He doesn't tend to like condiments but always loved sour cream so I searched for an alternative. He didn't like some other option we tried but really likes the Dibble sour cream and happily uses it on many foods. I like that I can buy and store a few bottles ready for use whenever it is needed. I also use it when substituting cream in pasta sauces or greek yogurt when marinating meat. One cannot tell.
Thank-you for making this product!
