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–+ servings
Vegan chocolate chip muffins in a stack.

Vegan Chocolate Chip Muffins

Keri Bevan
These vegan chocolate chip muffins are moist and fluffy with bakery style domed tops. They're very easy to make, and you won't even notice that they're dairy free!
5 from 12 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 162 kcal

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

  1. Gluten Free: To make gluten free chocolate chip muffins, substitute your favorite gluten free flour blend in a 1:1 ratio.

❄️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.

Nutrition

Calories: 162kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 223mgPotassium: 51mgFiber: 2gSugar: 8gVitamin A: 77IUVitamin C: 1mgCalcium: 89mgIron: 2mg
Keyword vegan chocolate chip muffins
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