Learn how to make vegan chocolate chip muffins that are a delight to wake up. If you love the simple, nostalgic taste of fluffy muffins loaded with chocolate chips, this will be your new favorite recipe!
Is there anything more nostalgically delightful than a chocolate chip muffin? There’s something so appealing about their simplicity. Use them as a decadent breakfast treat or as a lunch box snack. So, who’s in? Let’s learn how to make vegan chocolate chip muffins!
Ingredients in Vegan chocolate Chip Muffins:
- Flour: Good old plain flour is all you need for these easy muffins.
- Sugar: Choose caster sugar for these muffins. Caster sugar is just super fine sugar and is readily available. If you don’t have it on hand you can convert granulated sugar to caster sugar by adding it to a blender and pulsing in bursts until it’s super fine. One half cup granulated sugar will yield one half cup plus 1 tbsp of caster sugar.
- Baking Powder: This is your primary leavening agent.
- Baking Soda: Baking soda is needed for muffins whenever you have an acid present in your recipe – in this case we’re making a vegan buttermilk by combining soy milk and vinegar.
- Soy milk: Soy milk will easily convert to a vegan buttermilk when apple cider vinegar is added. Almond milk and oat milk will also work.
- Apple Cider Vinegar: Apple cider vinegar is added to the soy milk to curdle it, resulting in vegan buttermilk. You could also use lemon juice of white vinegar.
- Vanilla: Vanilla is almost always present in baked goods because it enhances all the other flavors. Use the best quality vanilla you can find.
- Vegan Chocolate Chips: Dark chocolate chips are frequently accidentally vegan. I’ve used them in this recipe. If you want to use semi sweet chocolate chips, make sure you choose a vegan brand.
- Salt: Salt balances out sweetness in cakes and muffins without giving them a discernibly salty taste.
Time needed: 35 minutes.
How to Make Vegan Chocolate Chip Muffins
- Make the vegan buttermilk.
Make the vegan buttermilk by combining the soy milk and apple cider vinegar in a cup. Set aside to curdle for 10 minutes.
- Combine the other ingredients.
Now, all you need to do is to sift the dry ingredients into a medium size bowl. Add the wet ingredients and mix until everything is well incorporated. Do not over mix. It’s ok to have a few lumps of flour. Now fold in your chocolate chips, reserving a few tablespoons for scattering over the top in the next step.
- Put the muffin batter into a muffin pan.
Lastly, line your muffin pan with muffin liners. Fill each liner about 3/4 full. Scatter the reserved chocolate chips over the top and bake in a preheated oven for 20-25 minutes.
Questions about vegan chocolate chip muffins:
Of course you can. Muffins can be frozen for up to three months. Just be sure to cool them completely before wrapping in foil, or in a zip lock freezer bag. Muffins can be reheated in the microwave.
Yes, you can!
I haven’t tested this, but many people have good luck using coconut sugar in baking.
Yes, but I’d suggest using unrefined coconut oil unless you want your muffins to have a coconut flavor.
If you like vegan chocolate chip muffins, you might also like:
Vegan Chocolate Chip Muffins
- 1 cup (243 grams) soy milk
- 1 tsp apple cider vinegar
- 2 cups (300 grams) flour
- ¾ cup caster sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ⅓ cup (80 grams) canola oil
- 1 cup (170 grams) vegan chocolate chips
- Preheat the oven to 200 degrees (375 F). Line a muffin tin with cupcake liners and set aside.
- Combine the soy milk and apple cider vinegar in small bowl or cup. Set aside for 5 minutes to curdle.
- Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and canola oil. Mix together until everything is well incorporated. Do not over mix. Fold in the chocolate chips, reserving a small handful to scatter over the top.
- Spoon the batter into the prepared muffin tin, filling each liner ¾ full. Scatter the reserved vegan chocolate chips over the top and bake for 20-25 minutes. The muffins are done when the tops are golden and toothpick comes out clean.