Discover the joy of baking with our easy vegan chocolate chip muffins recipe. Irresistibly delicious and cruelty-free, they're a perfect plant-based treat!
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Indulge in the delightful world of vegan baking with our scrumptious Chocolate Chip Muffins recipe. These dairy-free delights are a perfect harmony of moist, tender crumb and rich chocolatey goodness. With simple ingredients and easy steps, this recipe is not only a breeze to follow but guarantees a batch of irresistible muffins.
Whether you're a seasoned vegan baker or just starting your plant-based culinary journey, these muffins are a delightful treat for all. Get ready to savor every bite and share the joy of cruelty-free baking with this must-try recipe!
Why you will love this recipe
If you're looking for the perfect vegan chocolate chip muffins, this recipe is sure to become a favorite! These muffins have a soft, fluffy texture and plenty of rich dairy-free chocolate chips in every bite. They use simple pantry staples, require no eggs or dairy, and come together easily!
They're perfect for meal prep, lunchboxes, afternoon snacks, or a quick grab-and-go breakfast. Best of all, they're easy to customize with your favorite dairy-free chocolate chips or mix-ins, making them a versatile recipe you'll want to keep on hand.
Looking for even more chocolate? Be sure to try these Double Chocolate Muffins for another chocolatey treat!
Ingredients
The ingredients for these Vegan Chocolate Chip Muffins are not only easy to find but also contribute to a wholesome, plant-based treat. Dairy-free milk, apple cider vinegar, caster sugar, plain flour, cornstarch, and baking powder are staples readily available in most grocery stores.
The use of dairy-free butter and chocolate chips ensures a cruelty-free indulgence without compromising on flavor or texture. The inclusion of apple cider vinegar adds a subtle tanginess, enhancing the overall taste.
While these muffins are undoubtedly a delightful treat, moderation is key, as they contain sugar and vegan chocolate chips. However, the recipe allows for customization with healthier alternatives to suit individual dietary preferences. In moderation, these muffins can be enjoyed as a satisfying, cruelty-free dessert or snack.
You will need:
- dairy-free milk such as soy milk, oat milk, cashew milk or almond milk
- apple cider vinegar
- caster sugar
- plain flour (all purpose flour)
- cornstarch
- baking powder
- dairy-free butter (melted)
- vanilla bean paste or vanilla extract
- dairy-free chocolate chips (plus extra for topping)
For exact quantities see the recipe card below.
Instructions
Preheat your oven to 200°C.
In a large mixing bowl, combine the plain flour, caster sugar, cornstarch, and baking powder. Mix these dry ingredients together in the large bowl thoroughly.
In another bowl, mix the dairy-free milk and apple cider vinegar. Allow it to sit for a few minutes to curdle slightly so it turns into a vegan buttermilk.
Add the melted dairy-free butter and vanilla bean paste or extract to the milk mixture. Mix well.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not over mix.
Gently fold in the dairy-free chocolate chips into the batter.
Let the batter rest for one hour. This allows the ingredients to mingle and can enhance the texture and flavor of the muffins.
Spoon the batter into muffin cups in a muffin pan, filling each about two-thirds full. For bakery-style muffins use muffin liners that encourage the muffin to rise upwards out of the wrapper or use a deep based muffin pan for muffins with tall muffin tops.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Optional Topping - Sprinkle additional dairy-free chocolate chips on top of each muffin to add some extra chocolatey goodness to these vegan chocolate muffins.
Top tip: Avoid double layering the muffin cups, as this may affect the even baking of the muffins.
📖 Recipe
Bakery-Style Vegan Chocolate Chip Muffins Recipe
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Discover the joy of baking with our easy vegan chocolate chip muffins recipe. Irresistibly delicious and cruelty-free - a perfect plant-based treat!
Ingredients
240ml of dairy-free milk
1 teaspoon apple cider vinegar
190g of caster sugar
250g of plain flour
1 tablespoon cornstarch
2 teaspoons baking powder
110g of dairy-free butter* (melted)
1 teaspoon of vanilla bean paste or extract
200g of dairy-free chocolate chips (plus extra for topping)
Instructions
Preheat your oven to 200°C.
In a large mixing bowl, combine the plain flour, caster sugar, cornstarch, and baking powder. Mix these dry ingredients together thoroughly.
In another bowl, mix the dairy-free milk and apple cider vinegar. Allow it to sit for a few minutes to curdle slightly.
Add the melted dairy-free butter and vanilla bean paste or extract to the milk mixture. Mix well.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not over mix.
Gently fold in the dairy-free chocolate chips into the batter.
Let the batter rest for one hour. This allows the ingredients to mingle and can enhance the texture and flavor of the muffins.
Spoon the batter into muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Optional Topping - Sprinkle additional dairy-free chocolate chips on top of each muffin for extra chocolatey goodness.
Substitutions and variations
This vegan chocolate chip muffin recipe is easy to customize based on what you have on hand!
Flour options
For a heartier muffin, replace up to half of the plain flour with whole wheat flour. You can also substitute a portion of the flour with oat flour or almond flour, although the muffins may be slightly denser. For a gluten-free version, use a good quality 1:1 gluten-free flour blend.
Sweetener options
Caster sugar can be replaced with coconut sugar for a deeper, caramel-like flavor. Liquid sweeteners such as maple syrup or agave can also be used, but may slightly change the texture of the muffins.
Dairy-free butter alternatives
If you don't have dairy-free butter, coconut oil or a neutral vegetable oil can be used instead. Applesauce can also work for a lighter muffin with less fat.
Avocado puree can also be used as a butter substitute for added creaminess.
Plant-based milk options
Almost any unsweetened plant-based milk will work in this recipe, including soy, oat, almond, or cashew milk. For the best flavor, choose a plain, unsweetened variety so it doesn't overpower the chocolate chips!
Add-ins and flavor variations
Try adding chopped walnuts or pecans for extra crunch. A pinch of cinnamon or a teaspoon of espresso powder pairs beautifully with the chocolate flavor.
For double chocolate vegan muffins, replace a small portion of the flour with cocoa powder. You can also use a mixture of dark, semi-sweet, or white dairy-free chocolate chips.
If chocolate isn't what you're craving today, try these Vegan Blueberry Muffins or Vegan Oat and Raspberry Muffins for a homemade muffin packed with juicy fruit!
Nutritional boost
For a little extra texture and nutrition, stir 1-2 tablespoons of ground flaxseed or chia seeds into the batter. You can also add shredded coconut, chopped nuts, or dried fruit such as raisins or cranberries for additional flavor and variety.
Storage and make-ahead tips
These muffins are perfect for making ahead and taste just as delicious the next day. Allow the muffins to cool completely before storing them to help keep their soft, fluffy texture.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerating, let them come to room temperature or warm them in the microwave for 10-15 seconds before serving.
- These muffins also freeze well! Place the cooled muffins in a freezer-safe container or zip-top bag and freeze for up to 3 months. When you're ready to enjoy one, thaw it at room temperature or warm it in the microwave for 20-30 seconds for a fresh-from-the-oven taste.
Frequently asked questions
Can I use regular milk instead of dairy-free milk?
Yes, you can use regular milk if you're not following a vegan diet. However, for a fully vegan version, stick to a dairy-free milk like almond, soy, oat, or coconut milk.
What can I substitute for apple cider vinegar in vegan baking?
Lemon juice is a good substitute for apple cider vinegar. Use the same quantity for similar acidic reaction in the batter.
Are vegan chocolate chip muffins healthy?
While these muffins can be part of a balanced diet, they do contain sugar and chocolate chips. To make them healthier, consider using whole wheat flour, less sugar, and adding nuts or seeds for extra nutrition.
Can I freeze these muffins?
Yes, these muffins can be frozen! Allow them to cool completely, then place them in an airtight container or zip-top bag. They can be frozen for up to 2-3 months.
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