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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases to prepare for baking.
- 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, baking powder, cornstarch, salt, and caster sugar until evenly combined.
- 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.
- Add Chocolate Chips: Gently fold in most of the dark chocolate chips, reserving about one-third to sprinkle on top of the muffins later.
- 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.
- 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.
- 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
