Easy Vegan Muffins for Every Occasion

Begin by preheating your oven to 160-170 degrees Celsius (320-340 degrees Fahrenheit).

In a large mixing bowl, sift together all of your dry ingredients including the **flour**, **cocoa powder**, **baking powder**, **baking soda**, and a **pinch of salt**. This will ensure that your muffins have a light and airy texture.

In another bowl, mix the **sugar**, **vegetable oil**, and **water or coffee** until well combined. If using coffee, dissolve about 4 grams of instant coffee in the 190 grams of water.

Gradually pour the wet ingredients into the dry ingredients, mixing until you achieve a **smooth batter without lumps**. It's important not to overmix, so stir just until combined.

Add the **vinegar**, stirring gently until incorporated. If you're using any optional add-ins like **dark chocolate**, **nuts**, or **berries**, fold them in carefully. For frozen berries, coat them in a little flour and add them straight into the mix without thawing.

Line a muffin pan with paper liners or grease it lightly. Fill each muffin cup about **two-thirds full** with the batter. Bake in the preheated oven for about **25 minutes** or until a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. These muffins stay soft due to the oil content and can last for up to 4-5 days in the fridge.

You can also bake this recipe as one large cake instead of individual muffins. Enjoy your delicious and soft vegan muffins with your favorite beverage!