Chocolate Stout Muffins

Updated: Mar 28

Vegan, Oil-Free, Nut-Free

Chocolate Stout Muffins

Ok, so we will call these muffins, but let's be honest. They are cupcakes without frosting.

Any excuse to eat a cupcake, right!?

These muffins were made for all the beloved Irish people in my family. The combination of chocolate, coffee, and dark beer makes for such a great flavor. These chocolate stout muffins are so moist and give you cupcake vibes.

Don’t consume alcohol or just don’t want to use it? Sub the beer for another liquid like sparkling water, non-dairy milk, or kombucha.

They are a fun treat for St. Patrick’s Day, so make a batch and toast to yummy chocolate cupcakes muffins!

Chocolate Stout Muffins


Makes 18 muffins

Dry Ingredients

Wet Ingredients


Preheat oven to 350°

Make your flax eggs by combining 2 tablespoons of flax meal with 6 tablespoons of water. Allow to sit for 5-10 minutes until the mixture gels.

Line your muffin tins with cupcake liners.

Combine all of the wet ingredients into a mixing bowl. With an electric mixer or by hand, mix the wet ingredients until combined.

In a separate bowl, combine your dry ingredients. Mixing on low, slowly add in your dry ingredients into the wet ingredients until just combined. Mix until just combined.

Scoop the batter into each muffin cup, so each cup is about ¾ full.

Bake for 20-25 minutes.

Allow to cool in the pan for 10 minutes, then move the muffins to a cooling tray to finish cooling.

The muffins may be stored on the counter but will last the longest in the refrigerator.

Chocolate Stout Muffins
Chocolate Stout Muffins

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