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!
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If you've tried my Vegan Raspberry Muffins or The Best Vegan Pumpkin Chocolate Muffins, you'll know that I love a fluffy vegan muffin recipe. But, is there anything more nostalgically delightful than a chocolate chip muffin? There's something so appealing about their simplicity.
Enjoy 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!
Reasons You'll Love This Recipe
💚 This recipe is dairy-free, so there's no milk in these muffin and there's no eggs.
💚 They're moist, but they're still fluffy with a bakery style domed top, just like how a good muffin should be.
💚There's no crazy ingredients in this recipe - just a few simple things you probably already have in your pantry.
🛒Ingredients
- Flour: Good old plain flour is all you need for these easy muffins. If you want a gluten-free version, just make a 1:1 substitution with your favorite gluten-free flour.
- Sugar: Choose caster sugar for these muffins. Caster sugar is just super fine sugar, and it's 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 tablespoon 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 or 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. Have a look at my article Are Chocolate Chips Vegan? to learn about which brands of chocolate chips are vegan.
- Salt: Salt balances out sweetness in cakes and muffins without giving them a discernibly salty taste.
👨🍳How To Make Vegan Chocolate Chip Muffins
- Step 1 - Preheat Oven & Grease Your Muffin Pan: Preheat your oven to 375 F (200 C).
- Step 2 - Make Your Vegan Buttermilk: Make your vegan buttermilk by combining your soy milk and apple cider vinegar in a small bowl. Set it aside to curdle for about 10 minutes.
- Step 3 - Make The Batter: 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. Be careful to not over mix. It's ok to have a few lumps of flour.
- Step 4 - Add The Chocolate Chips: Fold in your chocolate chips, reserving a few tablespoons for scattering over the top in the next step.
- Step 5 - Fill The Muffin Pan: Lastly, line your muffin pan with muffin liners. Fill each liner about ¾ full. Scatter the reserved chocolate chips over the top.
- Step 6 - Bake: Bake in a preheated oven for 20-25 minutes.
- Step 7 - Cool In The Pan: Allow your muffins to cool in the muffin tray for 10 minutes, before transferring them to a cooling rack to finish cooling.
Top Tip
Don't over mix your batter or your muffins will come out dense. It's ok to have a few lumps of flour.
💡Customize Your Muffins
- Double Chocolate Muffins: Replace ¼ cup of the flour with cocoa powder to make rich, chocolatey muffins with chocolate chips.
- Peanut Butter Chocolate Chip Muffins: Substitute ¼ cup of the oil with creamy peanut butter for a nutty twist.
- Banana Chocolate Chip Muffins: Mash 2 ripe bananas and fold them into the batter along with the chocolate chips for added moisture and natural sweetness.
- Streusel-Topped Chocolate Chip Muffins: Top the muffin batter with a crumbly streusel topping made from flour, brown sugar, and vegan butter before baking.
- Espresso Chocolate Chip Muffins: Add 1-2 teaspoons of espresso powder or instant coffee granules to the dry ingredients for a subtle coffee flavor.
❄️Storage Instructions
Refrigerator
Place the muffins in an airtight container or resealable plastic bag and refrigerate them; In the fridge, the vegan chocolate chip muffins will stay fresh for about 5-7 days.
Freezer
First, allow the muffins to cool completely, then wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in an airtight freezer-safe bag or container, removing as much air as possible before sealing. When properly stored in the freezer, the muffins will remain fresh for up to 3 months.
To thaw, simply transfer the muffins to the refrigerator overnight or let them sit at room temperature for a couple of hours before eating.
🙋Frequently Asked Questions
Absolutely! These muffins would be delicious with the addition of chopped nuts (such as walnuts or pecans), shredded coconut, or even dried fruit like cranberries or raisins.
Sure, my recipe calls for canola oil, but you can use other neutral-flavored oils like vegetable, grapeseed, or melted coconut oil as a substitute.
First, increase the oven temperature to 425°F and start baking the muffins at this higher heat for the first 5 minutes. The blast of high heat helps create the initial rise and dome shape. Then, without opening the oven door, reduce the temperature to 350°F for the remaining 15-20 minutes of baking time.
Secondly, fill the muffin cups almost completely full with batter, leaving just a tiny bit of space at the top for expansion. The extra batter will allow the muffins to puff up more dramatically as they bake.
More Vegan Muffin Recipes
Craving More Vegan Breakfast Recipes?
Easy Puff Pastry Cinnamon Rolls
Air Fryer Hashbrowns From Scratch
Just Egg Omelette With Roasted Cherry Tomatoes
📖 Recipe
Vegan Chocolate Chip Muffins
Ingredients
- 1 cup soy milk *or any other plant based milk
- 1 teaspoon apple cider vinegar
- 2 cups flour
- ¾ cup caster sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup canola oil
- 1 cup vegan chocolate chips
Instructions
- 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.
- Bake for 20-25 minutes. Allow the muffins to cool in the pan for 10 minutes. Transfer to a cooling rack to finish cooling.
Notes
- Gluten Free: To make gluten free chocolate chip muffins, substitute your favorite gluten free flour blend in a 1:1 ratio.
Mahy
Well, I've just got to say - THIS IS IT. My favorite way to start a day. What can be better than a chocolate chip muffin with a glass of milk really?!
Saif
This chocolate muffin looks delicious. My friend who is a vegan will definitely enjoy eating it.
Keri Bevan
Hi Said, I hope they enjoy the muffins:)
Keri Bevan
Nothing beats a muffin, right?:)
Lubna
Wish to grab one right now. These are looking so yum. Love the idea of apple cider vinegar. Will try it next time, when I am making muffins.
Heather Johnson
these are great - my friend is allergic to eggs so this was a great way to make a treat for her! thanks!
Keri Bevan
Thanks Heather...hope your friend likes the muffins. Thanks for your feedback:)
veenaazmanov
Love that these Muffins are vegan and loaded with Chocolate Chips. A treat to all my Vegan friends. Thanks
Keri Bevan
Thank you for your feedback. I hope everyone likes them as much as we do!