Vegan Chocolate Chip Muffins Recipe

If you have a sweet tooth but want to keep things plant-based, this Vegan Chocolate Chip Muffins Recipe is an absolute game-changer. These muffins are irresistibly moist, fluffy, and packed with gooey dark chocolate chips in every bite. What I love the most is how simple the ingredients are, yet they come together to create a comforting treat that feels both indulgent and wholesome. Whether you’re baking for breakfast, a snack, or a cozy afternoon pick-me-up, these muffins deliver on both taste and texture, making them a staple in my kitchen.

Ingredients You’ll Need

Getting the ingredients right is key to achieving those perfectly tender, flavorful vegan muffins. Each element plays an important role — from fluffing up the batter to adding that subtle sweetness and, of course, the luscious chocolate chips.

• Self-raising flour: Provides a light crumb thanks to its built-in leavening agents.
• Baking powder: Gives extra lift to keep muffins airy and fluffy.
• Cornstarch: Helps create a tender texture by softening the gluten.
• Caster sugar: Adds sweetness without overpowering the chocolate’s richness.
• Pinch of salt: Enhances all the other flavors in the batter.
• Vegetable oil: Keeps muffins moist and tender without any dairy.
• Plant-based milk: The dairy-free base that blends everything smoothly together.
• Apple cider vinegar: Reacts with baking powder to provide lift and a slight tang.
• Vanilla extract: A warm aroma that heightens the overall flavor profile.
• Dark chocolate chips: The star attraction, melting into little pockets of joy in each muffin.

How to Make Vegan Chocolate Chip Muffins Recipe

Step 1: Preheat and prepare your equipment

Start by preheating your oven to 180°C (350°F). Line a muffin tin with cases to prevent sticking and make cleanup effortless. This small prep step ensures your muffins will bake evenly and come out perfectly shaped.

Step 2: Create the vegan buttermilk

In a jug, mix your plant-based milk with apple cider vinegar. Set this aside for a few minutes until it starts to curdle. This vegan buttermilk mimics the tang and acidity of traditional buttermilk, helping the muffins rise beautifully and adding a subtle depth to the flavor.

Step 3: Mix dry ingredients

Whisk together self-raising flour, baking powder, cornstarch, caster sugar, and salt in a large bowl. Combining these thoroughly ensures your muffins will have an even rise and that sweetness is spread throughout.

Step 4: Add wet ingredients and combine

Make a well in the center of your dry mix and pour in the vegetable oil, vanilla extract, and the vegan buttermilk you prepared earlier. Stir gently until the batter is just combined — overmixing can lead to tough muffins, so be tender with your folding.

Step 5: Fold in the chocolate chips

Reserve about one-third of your dark chocolate chips for topping. Fold the remaining chips into the batter carefully to distribute them evenly, making sure every bite has that delightful chocolate surprise.

Step 6: Fill the muffin cases and add toppings

Spoon the batter into muffin cases, filling each about three-quarters full to give them room to rise. Sprinkle the reserved chocolate chips on top for an appealing, melty chocolatey crust.

Step 7: Bake to perfection

Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Your kitchen will fill with the most incredible aroma, signaling that sweet success is near!

Step 8: Cool and enjoy

Let your muffins cool for about 10 minutes in the tin before transferring them to a wire rack. This avoids sogginess and helps the muffins set with a soft yet slightly crisp top.

How to Serve Vegan Chocolate Chip Muffins Recipe

Garnishes

While these muffins are perfect as is, adding a gentle dusting of powdered sugar or a drizzle of vegan chocolate ganache can make them feel extra special. Fresh berries or a sprinkle of chopped nuts also complement the chocolate nicely and add a lovely textural contrast.

Side Dishes

A piping hot cup of plant-based latte or creamy oat milk pairs wonderfully alongside these muffins. For brunch, serve with a side of fresh fruit salad or a dollop of coconut yogurt to keep things bright and refreshing.

Creative Ways to Present

For a fun twist, slice your muffins horizontally, spread a layer of vegan cream cheese or almond butter, and sandwich them back together. These little surprises make an exciting snack or dessert that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your vegan chocolate chip muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious, perfect if you want to have easy snacks on hand.

Freezing

If you’d like to preserve your muffins longer, they freeze brilliantly. Wrap them individually in cling film and place in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.

Reheating

To bring frozen or stored muffins back to life, warm them in the oven at 160°C (320°F) for 5 to 7 minutes or microwave for about 20 seconds. This revives the melty chocolate and restores that freshly baked texture.

FAQs

Can I substitute the vegetable oil with something else?

Absolutely! You can use melted coconut oil or a neutral-tasting oil like canola. Just keep in mind that coconut oil might add a subtle coconut flavor which can be delicious but different.

What plant-based milk works best for this recipe?

Any unsweetened plant-based milk such as almond, soy, oat, or cashew milk will work beautifully. Choose your favorite depending on your taste and what you have on hand.

Are dark chocolate chips always vegan?

Not always. Some brands add milk solids, so be sure to read the label carefully. Look for chocolate chips labeled vegan or dairy-free to ensure they fit your dietary needs.

Can I make these muffins gluten-free?

Yes, but you’ll need to use a gluten-free self-raising flour blend. Make sure it includes xanthan gum or another binding agent to help mimic the texture of regular flour.

Is it necessary to use apple cider vinegar?

The apple cider vinegar reacts with the baking powder to help the muffins rise and adds a slight tang that balances sweetness. You can replace it with lemon juice if you don’t have vinegar handy, but it’s best not to skip this step.

Final Thoughts

I hope this Vegan Chocolate Chip Muffins Recipe becomes one of your go-to treats because it truly brings together simplicity and incredible flavor in one perfect package. Baking these muffins is like sharing a warm hug made of chocolate and tender crumb with yourself or loved ones. Trust me, once you try them, you’ll be reaching for this recipe again and again!

Vegan Chocolate Chip Muffins Recipe

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4.2 from 56 reviews

• Author: admin
• Total Time: 30-35 minutes
• Yield: 6 muffins 1x
• Diet: Vegan

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Description

These vegan chocolate chip muffins are moist, fluffy, and packed with rich dark chocolate chips. Made without any animal products, they use plant-based milk and oil to keep the texture tender and delicious. Perfect for a quick breakfast, snack, or dessert, these muffins are easy to make and sure to satisfy your sweet tooth while being entirely vegan-friendly.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp cornstarch
• 150g caster sugar
• Pinch of salt

Wet Ingredients

• 80ml vegetable oil
• 200ml plant-based milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract

Add-ins

• 175g dark chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases to prepare for baking.
2. Prepare Milk Mixture: In a jug, combine the plant-based milk with apple cider vinegar and set aside to allow it to curdle, mimicking buttermilk.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, baking powder, cornstarch, salt, and caster sugar until evenly combined.
4. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the vegetable oil, vanilla extract, and the curdled milk mixture. Stir thoroughly until the batter is smooth and fully blended.
5. Add Chocolate Chips: Gently fold in most of the dark chocolate chips, reserving about one-third to sprinkle on top of the muffins later.
6. Fill Muffin Cases: Spoon the batter into the prepared muffin cases, filling each about three-quarters full. Then, sprinkle the reserved chocolate chips evenly over the tops.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a muffin comes out clean, indicating they are fully cooked.
8. Cool: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely, allowing them to set and develop their flavor.

Notes

• Using plant-based milk with apple cider vinegar creates a vegan buttermilk substitute, helping the muffins rise and stay moist.
• Make sure not to overmix the batter to keep the muffins light and fluffy.
• You can substitute dark chocolate chips with dairy-free alternatives to maintain a vegan recipe.
• Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan