The best Vegan Chocolate Chip Muffins
These super easy, bakery-style chocolate chip muffins come together really quickly using everyday ingredients. They’re tall, fluffy muffins packed with decadent chocolate chips!
Servings: 12
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup non-dairy milk such as oat milk, almond milk, coconut milk or soy milk
- 2 tablespoons non-dairy yogurt or use applesauce
- 1 teaspoon apple cider vinegar or white vinegar
- 1/3 cup sugar
- 1/4 cup oil ( neutral oil such as organic safflower or sunflower)
- 1 teaspoon vanilla extract
- a couple of drops almond extract
- 3/4 cup vegan chocolate chips, I like to use a mix of mini and regular-size chocolate chips
Instructions
- Preheat the oven to 400° F (205° C).
- In a medium bowl, add all of the dry ingredients and mix really well.
- In a large bowl, add all the wet ingredients and then mix really well until the sugar dissolves completely.
- Pour the wet ingredients into the dry ingredients, and mix to make a slightly stiff batter. If the batter is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. Do not over-mix this batter.
- Fold in 1/2 cup of the chocolate chips, then if you like more chocolate chips in the batter, fold in extra 1 to 2 tablespoons of chocolate chips. Use a spatula or a cookie scoop to scoop the batter into a lined muffin pan, filling it up to about 3/4 of the of the way. Top each muffin generously with the remaining chocolate chips.
- Bake for 12 minutes. Reduce the heat of the oven to 375° F (190° C), and bake for 5 more minutes. Then, check if the muffins are done by inserting a toothpick in the middle. If they are done, remove from the oven, otherwise let them bake for another 2 to 3 minutes.
- Remove the muffin pan from the oven, and let them sit for 2 minutes. Then remove the muffins from the muffin pan. Don’t let them sit in the pan for too long as they will get wet at the bottom because of the moisture.
- Let the chocolate chip muffins cool for another 10 minutes, then peel off the liners and serve.
Video
Notes
These chocolate chip muffins are soy-free and nut-free as long as your non-dairy milk, yogurt, and chocolate chips are soy-free and nut-free.
To make these oil-free: 3 tbsp applesauce. (Do not sub non dairy yogurt). Top the muffins with more chocolate chips to reduce the drying out from the exposed top batter.
To make them gluten-free, mix together 1 cup almond flour, 1 cup oat flour, and 1/2 cup of potato starch until well combined. Use two cups of this mixture. For the liquid, use 2/3 cup of non-dairy milk and 1/3 cup club soda instead of the one cup of non-dairy milk. If the batter is too thin, then add in another 1 to 2 tablespoons of the flour mixture, and then fold in your chocolate chips, pour into the muffin tin, and bake at 350° F (177° C) for 20 to 22 minutes.
Nutrition
Calories: 201kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 1mg