Vegan Chocolate Chip Muffins

Close up of a chocolate chip muffin with the paper muffin liner pulled back.

Vegan Chocolate Chip Muffins

This easy recipe for vegan chocolate chip muffins creates the perfect sweet snack or dessert. Enjoy deliciously fluffy and soft muffins that are egg and dairy free.

Course Dessert, Snack

Cuisine Vegan

Keyword Vegan chocolate chip muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Small muffins

Calories 260kcal

Equipment

Ingredients

1 cup plant-based milk , I use soy milk (250 milliliters)
2 teaspoons apple cider vinegar (10 milliliters) *
¾ cup granulated sugar (145 grams)
⅓ cup vegetable oil (80 milliliters)
2 teaspoons vanilla extract (10 milliliters) **
2 cups all-purpose flour (260 grams)
2 ½ teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
1 cup vegan mini chocolate chips (165 grams) ***
coarse sugar (optional)

Instructions

Step 1: Mix Liquid Ingredients

Add plant-based milk to a large mixing bowl. Whisk in apple cider vinegar and let this sit for 2-3 minutes.
1 cup plant-based milk, 2 teaspoons apple cider vinegar
Then whisk in granulated sugar, vegetable oil and vanilla extract.
¾ cup granulated sugar, ⅓ cup vegetable oil, 2 teaspoons vanilla extract

Step 2: Stir in Dry Ingredients

Add all-purpose flour, baking powder, baking soda and salt to your mixing bowl. Stir until almost combined.
2 cups all-purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, pinch of salt
Next, add chocolate chips and fold through the batter.
1 cup vegan mini chocolate chips
The batter will be thick, so avoid overmixing! Stop stirring as soon as there are no dry clumps of flour present.

Step 3: Scoop Muffins

Prepare a muffin tray by lining it with paper or silicone muffin liners.
Evenly scoop the batter into all 12 muffin slots. This recipe makes smaller muffins and the slots should be about ¾ full.
It’s optional to top each muffin with a sprinkle of coarse sugar.
coarse sugar

Step 4: Bake and Serve

Bake in an oven preheated to 350 °F for 20-22 minutes.
The muffins are done when they hold their shape after a light press on the top (if they remain dented, they aren’t done yet). The muffins don’t brown much, and a toothpick test won’t work as the toothpick becomes covered in chocolate.
Once baked, let the muffins sit for a minute or two before carefully removing from the muffin pan, placing the muffins onto a wire cooling rack.
Store in an airtight container after the muffins have fully cooled.

Notes

*Can use white vinegar.
**If you use a high-quality vanilla extract, 1 teaspoon may be enough.
***Semi-sweet or dark chocolate chips work well.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition