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.