This recipe is as chocolaty and rich as it can get. It’s soft and light and is one of those recipes you just can’t get enough. The walnut praline is optional but it adds a bit of zing to the recipe.
In a large bowl stir together the flour, cocoa powder, baking powder, salt and light brown sugar.
Add the almond milk, oil, vanilla and the chocolate chips.
Line 2 muffin trays with paper muffin cases.
Fill muffin cases two-thirds full cases and bake it for 16 minutes at 200c or until a fork comes out clean.
In a sauce pan add the water and white sugar and cook it until it becomes golden brown. While doing this never use a spoon to mix the water and sugar.
Add the walnuts to the caramel and mix it with a wooden spoon.
Transfer the mixture to a greased paper, cover with another sheet and roller it with a roller pin.
Let it cool completely, take it to the food processor and break it into crumbs. You will get a lot more that you will need for the recipe but don’t worry that goes wonderful with fruit or ice cream.
Tested various recipes on my work colleagues, searching for the best vegan muffin – these won hands down!
self raising or plain flour??
Is the walnut praline just a dusting for once they’ve cooked or do you sprinkle it on before you put it in the oven?
My friend made these for my birthday and they were amazing. The praline adds a lovely crunch to the fudgy deep taste of the chocolate.
Do you bake the same temperature and bake time if you are using cupcake cases?