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!
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 chocolate chip muffins.
✓They're moist, yet fluffy with a bakery style domed top, just like how a good muffin should be.
✓These are the most delicious chocolate chip muffins you'll find, and all without milk or eggs.
✓They're easy to make!
- 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
- Preheat your oven to 375 F (200 C).
- 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.
- 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.
- Fold in your chocolate chips, reserving a few tablespoons for scattering over the top in the next step.
- Lastly, line your muffin pan with muffin liners. Fill each liner about ¾ full. Scatter the reserved chocolate chips over the top.
- Bake in a preheated oven for 20-25 minutes.
- Allow your muffins to cool in the muffin tray for 10 minutes, before transferring them to a cooling rack to finish cooling.
Did You Make This Recipe?
Frequently Asked Questions About This Recipe
Absolutely! 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, but I'd suggest using unrefined coconut oil unless you want your muffins to have a coconut flavor.
Each muffin in this recipe contains 162 calories. The full nutritional profile is under the recipe.
Craving More Easy Vegan Breakfast Recipes?
Vegan Chocolate Chip Muffins
- 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
- 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.
- To make gluten free chocolate chip muffins, substitute your favorite gluten free flour blend in a 1:1 ratio.