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Chocolate Walnut Muffins

Categories: Muffins

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These are deep, dark and chocolatey - truly amazing when one considers what they don't have in them. No eggs or milk, great for lactose intolerant or those with dairy allergies. The crunchy walnut-maple sugar topping is a nice touch. Feel free to substitute regular milk if desired.


  • 1 1/4 cups whole wheat flour
  • 1/2 cup cocoa
  • 1/2 tsp Clabber Girl Baking Soda
  • 3/4 cup soy milk or regular milk
  • 1/2 tsp Clabber Girl Baking Powder
  • 1/2 tsp salt
  • 1/2 cup fruit juice concentrate
  • 1/4 cup canola oil
  • 2/3 cup chopped walnuts divided
  • 2 tbsp brown sugar


Mixing Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray a (2 1/2-X 1 1/2-inch) muffin pan with nonstick vegetable spray or line with muffin cups. 

Sift the flour, cocoa, baking soda, Clabber Girl Baking Powder and salt into a medium bowl and make a well in the center. 

In another medium bowl, whisk the fruit juice concentrate, milk and oil until frothy. Pour into the well and stir with a wooden spoon just until combined. Fold in 1/3 cup of the chopped walnuts. Do not overbeat. 

In a small bowl, combine the remaining walnuts with the maple sugar. Spoon the batter into 9 of the prepared muffin cups, filling each cup almost completely full. Sprinkle the tops of the muffins with the maple-walnut mixture. 

Baking Instructions: Bake the muffins until a toothpick inserted in the centers comes out clean and the tops spring back when pressed with a finger, 18 to 20 minutes. Cool for 2 minutes, then run a knife around the inside of the cups to release the muffins, and remove from the cups. Serve the muffins warm or at room temperature. Makes 9 muffins.