Vegan Chocolate Chip Muffins Recipe
There’s nothing more delightful than fresh, warm Vegan Chocolate Chip Muffins wafting their chocolaty aroma through your kitchen. These muffins are a pure joy – tender, fluffy, and loaded with melty, dairy-free chocolate chips. You’d never guess they’re completely vegan! Perfect for breakfast, snack time, or whenever your sweet tooth strikes, these muffins come together quickly with everyday pantry staples and are an absolute crowd-pleaser for vegans and non-vegans alike.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll love how straightforward and trusty these ingredients are. Each one brings something special to the table, from the moisture in the almond milk to the irresistible flavor of good vanilla. Here’s what you’ll need—and why every item matters:
- All-purpose flour: The sturdy base that gives your muffins their fluffy crumb.
- Granulated sugar: Brings just enough sweetness to make these muffins taste like a treat.
- Baking powder: The leavening powerhouse that helps them rise tall and proud.
- Baking soda: Works with the vinegar for extra lift and golden color.
- Salt: Balances the sweetness and makes the chocolate pop.
- Unsweetened almond milk: Keeps the batter moist and tender—feel free to use another plant milk, too.
- Coconut oil or vegetable oil: Adds richness and creates the perfect texture—soft yet not greasy.
- Apple cider vinegar: Reacts with the baking soda for gorgeous height and a delicate crumb.
- Vanilla extract: Rounds out every bite with warm, aromatic notes.
- Dairy-free chocolate chips: The star ingredient for pockets of melty, gooey chocolate in every muffin.
How to Make Vegan Chocolate Chip Muffins
Step 1: Preheat and Prep Your Muffin Tin
Start by preheating your oven to 375°F, and set yourself up for muffin success by lining a 12-cup muffin tin with paper liners. This not only keeps muffin cleanup easy but makes it simple to pop your treats out when they’re baked to golden perfection.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Take a moment here to make sure everything is evenly combined—this step ensures every muffin is just as tender as the next with a perfectly sweet balance.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk up the unsweetened almond milk, coconut or vegetable oil, apple cider vinegar, and vanilla extract. The vinegar gives a subtle tang and, more importantly, helps your Vegan Chocolate Chip Muffins rise to the perfect fluffy height once they hit the oven.
Step 4: Bring It All Together
Pour the wet ingredients into the dry, then gently fold everything together using a spatula. Stir until just combined—no more, no less! Over-mixing leads to dense muffins, so a few streaks of flour left in the batter are totally fine at this stage.
Step 5: Fold in the Chocolate Chips
Toss in those beautiful dairy-free chocolate chips and gently fold to distribute them evenly throughout your batter. If you want an extra chocolatey punch, save a few to press on top before baking for mouthwatering, bakery-style looks.
Step 6: Divide and Bake
Spoon the batter evenly into your prepared muffin tin, filling each cup about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a touch of melted chocolate. The tops should be lightly golden and irresistible.
Step 7: Cool and Enjoy
Let the Vegan Chocolate Chip Muffins cool in the pan for 5 minutes to set, then transfer them onto a wire rack. Enjoy one while it’s still warm and the chocolate is perfectly gooey—trust me, it’s pure muffin bliss!
How to Serve Vegan Chocolate Chip Muffins
Garnishes
Serve your muffins as they are, or for a little extra flair, dust the tops with a sprinkle of powdered sugar, a pinch of cinnamon, or a few extra chocolate chips pressed in right after baking. These simple touches give your Vegan Chocolate Chip Muffins a bakery-style look and a sweet finishing touch.
Side Dishes
These muffins pair beautifully with a morning cup of coffee or tea, a frosty glass of plant-based milk, or a big bowl of fresh fruit. For a heartier breakfast, try serving them alongside vegan yogurt and berries—it’s a spread that everyone will love.
Creative Ways to Present
For brunch or gatherings, pile your Vegan Chocolate Chip Muffins high on a rustic wooden board or a tiered stand and tuck in fresh berries or edible flowers for color. Wrap a few in a cloth napkin and pack them for a picnic, or serve them mini-style in cute muffin cups for parties and showers.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Chocolate Chip Muffins in an airtight container at room temperature for up to 3 days. Layer a sheet of paper towel under the muffins to absorb excess moisture and keep the texture perfect.
Freezing
These muffins freeze beautifully! Arrange them in a single layer in a freezer-safe bag or container and keep them for up to 2 months. When you’re ready to enjoy, simply let them thaw at room temperature for a couple of hours.
Reheating
Pop a muffin in the microwave for 10–15 seconds to restore its fresh-baked warmth and meltiness—just enough to get the chocolate all gooey again. If you prefer, you can reheat them in the oven at 300°F for 5 minutes.
FAQs
Can I use a different type Breakfast, Snack
Absolutely! While almond milk keeps things light and neutral, feel free to use oat, soy, or even coconut milk. Just make sure it’s unsweetened to keep the sugar in balance.
What’s the best substitute for coconut oil?
If you’re not a fan of coconut oil or want a milder flavor, try a neutral vegetable oil like canola or sunflower. Both deliver a soft crumb without any distinct taste.
Can I add extras to these Vegan Chocolate Chip Muffins?
You bet! Chopped walnuts or pecans add crunch, a dash of cinnamon gives warmth, or a spoonful of shredded coconut brings a tropical twist. Just keep mix-ins to about ½ cup total so your muffins still rise nicely.
How do I keep muffins from sticking to the liners?
Using good-quality paper liners usually does the trick. For extra insurance, give each liner a light spritz with nonstick spray before filling, and let muffins cool a bit before peeling away the wrapper.
Are these muffins suitable for kids?
Absolutely! Vegan Chocolate Chip Muffins are a hit with little ones and perfect for lunchboxes, after-school snacks, or weekend baking together. They’re soft, sweet, and dairy-free, making them a fantastic treat for all ages.
Final Thoughts
There’s just something magical about sharing a batch of Vegan Chocolate Chip Muffins with people you love. Whether you bake them for breakfast, snacks, or special occasions, they always spark joy. Give them a try and watch as everyone reaches for seconds!
Print
Vegan Chocolate Chip Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Indulge in these moist and delicious Vegan Chocolate Chip Muffins for a delightful treat that’s perfect for breakfast or a snack. These dairy-free muffins are easy to make and packed with sweet chocolate chips.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or other plant-based milk)
- ⅓ cup coconut oil or vegetable oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
Add-ins:
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix almond milk, oil, apple cider vinegar, and vanilla.
- Combine wet and dry: Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Add chocolate chips: Fold in chocolate chips.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, add ½ teaspoon cinnamon or a handful of chopped nuts.
- These muffins freeze well—store in an airtight container and thaw at room temperature or warm briefly in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
