Soft, fluffy, and irresistibly chocolatey, these Vegan Chocolate Chip Muffins are a treat you’ll crave for breakfast or as an afternoon pick-me-up. They’re packed with gooey chocolate chips nestled in a tender crumb, using plant-based ingredients you’ll already have in your pantry. Each bite brings a nostalgic bakery-style sweetness, but without any dairy or eggs, so everyone can indulge. If you’re searching for an easy, crowd-pleasing muffin recipe, look no further—this is about to become your new go-to!

Vegan Chocolate Chip Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Vegan Chocolate Chip Muffins is how a handful of simple, plant-based ingredients come together so beautifully. Each component shines—adding moisture, flavor, lift, or a touch of decadence—and every choice matters, right down to the last sprinkle of chocolate chips.

All-purpose flour: The base for that classic soft, tender muffin crumb we all love.
Coconut sugar or organic cane sugar: Adds gentle sweetness and a subtle caramel note; use whichever you prefer.
Baking powder: Gives your muffins that lovely rise and lightness.
Baking soda: Works with the vinegar to help the muffins rise and stay fluffy.
Salt: Just a little to round out the sweetness and deepen all the flavors.
Unsweetened almond milk: Adds moisture, and keeps everything dairy-free and light.
Neutral oil (like avocado or canola): Makes for incredibly moist muffins with a mild flavor.
Apple cider vinegar: Reacts with the baking soda for that beautiful, airy texture.
Vanilla extract: Just a splash adds warmth and sweetness to the muffin’s base.
Vegan chocolate chips, plus extra for topping: The star of the show, delivering pockets of melty, decadent chocolate in every bite.

How to Make Vegan Chocolate Chip Muffins

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C) to get things toasty and ready. Line a 12-cup muffin tin with paper liners or lightly grease it if you prefer. This small step ensures your Vegan Chocolate Chip Muffins release easily and bake up with perfectly domed tops!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, coconut (or cane) sugar, baking powder, baking soda, and salt. Mixing the dry ingredients ensures every muffin will be even in flavor and texture—no salty or baking soda surprises in a single bite!

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the unsweetened almond milk, neutral oil, apple cider vinegar, and vanilla extract. The vinegar is key for an extra-tender crumb, reacting with the baking soda in the next step. Make sure everything’s well combined for the lightest batter.

Step 4: Bring It All Together

Pour your wet mixture into the bowl of dry ingredients. Gently stir just until everything’s incorporated—overmixing can make muffins tough. It’s perfectly okay if you see a few small streaks of flour; they’ll vanish as the muffins bake.

Step 5: Fold in the Chocolate Chips

Add the vegan chocolate chips and gently fold them through the batter. Don’t forget to save a small handful for sprinkling over the tops—those puddles of melted chocolate make the muffins totally swoon-worthy!

Step 6: Fill the Muffin Cups

Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Top each with a few of the reserved chocolate chips for a polished, bakery-inspired finish. The muffins will puff up as they bake, showing off those glossy chocolate bits.

Step 7: Bake and Cool

Bake the muffins for 18 to 22 minutes, until a toothpick poked into the center comes out clean (a little melted chocolate is fine, but not batter). Let them cool in the pan for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Warm, gooey Vegan Chocolate Chip Muffins are absolutely irresistible—don’t be surprised if they disappear fast!

How to Serve Vegan Chocolate Chip Muffins

Garnishes

A light dusting of powdered sugar makes these muffins even prettier, or you can go all out with a swirl of vegan whipped cream for special mornings. For a rustic touch, scatter a few extra chocolate chips or cacao nibs on top right after baking so they melt slightly for a glossy look.

Side Dishes

Pair your Vegan Chocolate Chip Muffins with a big bowl of fresh fruit salad or a smoothie to balance the sweetness and make breakfast feel extra luxurious. A piping hot cup of coffee or herbal tea alongside also turns snack time into a cozy ritual.

Creative Ways to Present

For parties or gatherings, arrange the muffins on a pretty platter lined with parchment and decorate with berries or edible flowers. Or, go the bistro route: split a muffin in half and toast lightly, then spread with vegan butter for an elevated treat. You can even use these muffins as a base for a build-your-own sundae bar—simply halve and serve with vegan ice cream and toppings for a show-stopping dessert.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Chocolate Chip Muffins in an airtight container at room temperature for up to three days. They’ll stay soft and moist, perfect with a cup of coffee or as a grab-and-go snack. For optimal texture, lay a paper towel at the bottom of the container to absorb extra moisture.

Freezing

These muffins freeze beautifully! Cool them completely, then wrap each one in plastic or foil and stash them in a freezer-safe bag for up to two months. When muffin cravings hit, just take out what you need—no need to thaw the whole batch at once.

Reheating

To enjoy your Vegan Chocolate Chip Muffins warm, pop one in the microwave for 15–20 seconds or heat in a 300°F (150°C) oven for a few minutes. This brings back that soft, fresh-baked texture and re-melts the chocolate chips for extra decadence.

FAQs

Can I substitute the flour with a gluten-free blend?

Absolutely! Use your favorite all-purpose gluten-free flour blend as a one-to-one swap. Just check that it contains xanthan gum for best texture, and expect the muffins to be slightly more crumbly but still delicious.

Are other plant-based milks okay in this recipe?

Yes, any unsweetened plant-based milk works beautifully! Oat, soy, or even cashew milk all make excellent replacements for almond milk without changing the flavor much.

What’s the best way to keep muffins moist?

The key is not to overbake them and to store them properly in an airtight container. Adding a piece of apple or a slice of bread inside the storage container can also help keep the muffins fresh and tender for longer.

Can I add nuts or fruit to the batter?

Yes! Stir in a handful of chopped walnuts, pecans, or even dried cherries for a fun twist. Just don’t go overboard so you don’t weigh down the batter or overwhelm the chocolate chips.

How do I know when Vegan Chocolate Chip Muffins are done baking?

Insert a toothpick or cake tester into the center of a muffin—if it comes out clean or with just a smear of melted chocolate, they’re perfect. If there’s wet batter, give them a couple more minutes in the oven.

Final Thoughts

These Vegan Chocolate Chip Muffins are more than a recipe—they’re a little taste of comfort you’ll want to revisit again and again. Whether you bake them for family brunches or as a sweet gesture for friends, there’s nothing quite like fresh, homemade muffins filled with melty chocolate. Give them a try and you might just discover your new favorite treat!

Vegan Chocolate Chip Muffins Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegan

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Description

Indulge in these moist and tender Vegan Chocolate Chip Muffins that are perfect for breakfast or a snack. Loaded with dairy-free chocolate chips, these muffins are a delightful treat for vegans and non-vegans alike.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
½ cup coconut sugar or organic cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 cup unsweetened almond milk
⅓ cup neutral oil (such as avocado or canola)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Additional:

¾ cup vegan chocolate chips, plus extra for topping

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, mix almond milk, oil, vinegar, and vanilla.
Combine wet and dry: Pour wet ingredients into dry and gently stir until just combined. Fold in chocolate chips.
Bake: Divide batter into muffin cups, top with extra chocolate chips, and bake for 18-22 minutes.
Cool and serve: Let the muffins cool before enjoying!

Notes

Best when fresh, store in an airtight container for up to 3 days or freeze for longer.
Try using spelt or whole wheat pastry flour for a different texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American