Moist, fluffy and bursting with chocolate in every bite! These vegan chocolate chip muffins make the perfect snack or breakfast when you are on-the-go!
Sweetened with cane sugar, this recipe utilizes all the traditional pantry staples when it comes to muffin making, all while being vegan. This recipe will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts.
I was inspired by my Healthy Chocolate Chip Muffin Recipe to bake you this dairy-free and vegan bakery style version.
You are going to love them!
Ingredients You Will Need
- all purpose flour
- cane sugar
- baking soda & salt
- vegetable oil or neutral oil
- almond milk or plant milk
- white distilled vinegar
- vanilla extract
- chocolate chips
That’s it!
How to make The Best Vegan Chocolate Chip Muffins
These cute little vegan chocolate chip muffins are so simple to make so grab some mixing bowls and whisk and let’s get baking!
First, start by stirring together the dry ingredients.
Next, whisk together all the wet ingredients until well blended. Add the dry ingredients to the wet and stir until a batter forms. It’s okay if there’s still some streaks of flour. Fold in the chocolate chips and try not to over mix. Let the batter sit for 15-20 minutes while you preheat your oven to 425 F.
Line a cupcake pan with 10 liners and distribute the batter between the liners. Top with more chocolate chips and bake for 7 minutes, while the muffins are still in the oven, reduce the heat to 375 F and continue baking for an additional 10-14 minutes and golden brown.
Let cool and serve! THAT’S IT!
Commonly asked Questions
My favorite brand of vegan chocolate chips is Enjoy Life because they are available just about everywhere. I also like Lily’s when I’m looking for sugar free and vegan chocolate chips.
Endangered Species, Hu and Pascha are a few more brands that I love!
These muffins are best if stored at room temperature in an air tight container for up to 4 days. Or freeze for up to 3 months.
If you love muffins, then you are in luck because I have a ton of vegan muffin recipes on the blog. Here’s a few of my favorites:
Vegan Cinnamon Streusel Muffins
Vegan Strawberry Shortcake Muffins
Easy Vegan Lemon Poppy Seed Muffins
Vegan Raspberry Whole Wheat Muffins
The Best Easy Vegan Chocolate Chip Muffins
Equipment
- Mixing bowls
- Muffin Pan
Ingredients
- 1 ½ cups all purpose flour
- 1 cup cane sugar
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil or neutral flavored oil
- 1 cup almond milk or plant milk of choice
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- ½ cup chocolate chips more for topping
Instructions
- First, start by stirring together the dry ingredients in a bowl.
- Next, whisk together all the wet ingredients until well blended. Add the dry ingredients to the wet and stir until a batter forms. It’s okay if there’s still some streaks of flour. Fold in the chocolate chips and try not to over mix. Let the batter sit for 15-20 minutes while you preheat your oven to 425° F.
- Line a cupcake pan with 10 liners and distribute the batter between the liners and top with more chocolate chips if desired.
- Bake the muffins for 7 minutes, while the muffins are still in the oven, reduce the heat to 375° F and continue baking for an additional 10-14 minutes and golden brown.
- Let cool and serve!
