Vegan Chocolate Chip Muffins
One-bowl vegan chocolate chip muffins with huge bakery-style muffin tops! These muffins are soft and fluffy and loaded with dairy-free chocolate chips.
Servings: 12 large muffins
Ingredients
Dry ingredients
- 3 ¼ cups (405g) all-purpose plain flour, whole wheat flour or spelt flour, spooned and leveled (note 1)
- 1 ¼ cups (250g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon, or ¼ teaspoon ground nutmeg, optional
- ¼ teaspoon salt
Wet ingredients
- 1 ¼ cups (315g) dairy-free milk, (note 2)
- ⅓ cup (85g) neutral flavored oil
- ⅓ cup (75g) melted vegan butter, cooled (or more oil)
- 1 tablespoon vanilla extract
- 1 tablespoon white or apple cider vinegar, or lemon juice, optional
- 2 cups (340g) mini dairy-free chocolate chips, semi-sweetened
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
Make the muffin batter:
- Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps.
- Add all of the wet ingredients (except the chocolate chips) and mix until just combined. Some lumps are fine, as long as there aren't lumps of flour. Add most of the chocolate chips (reserve around ¼ cup for sprinkling) and fold until just combined.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The muffin batter should reach the top of each cup (check the reference images above, note 3).
- Sprinkle the remaining chocolate chips on top.
Baking and storing the muffins:
- Bake the muffins for 22-30 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean. Your toothpick should have some crumbs and melted chocolate on it but no wet batter. Don't overbake the muffins otherwise they'll be dry.
- Allow the muffins to cool in the muffin pan for 5 minutes (or until they aren't too hot to handle). Then place them on a wire rack.
- Enjoy the vegan chocolate chip muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
- For the best results, use the spoon and level method to measure your flour. This is where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. If you use a measuring cup to scoop flour out of your container, it will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
- For extra flavor and more tender muffins, I recommend any full-bodied milk such as soy milk or oat milk. Other varieties such almond milk will work but makes the muffins less rich.
- For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.
Nutrition
Serving: 1 muffin | Calories: 450kcal | Carbohydrates: 64g | Protein: 6g | Fat: 21g | Sodium: 229mg | Potassium: 41mg | Fiber: 3g | Sugar: 34g | Vitamin A: 251IU | Vitamin C: 0.003mg | Calcium: 133mg | Iron: 4mg
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