Wake up in decadent style with a Bakery-Style vegan Chocolate Chip Muffins. They are moist, fluffy, and bursting with chocolatey flavor. You’re gonna love them!
Disclosure: This post may contain affiliate links.
It’s vegan Chocolate Chip Muffin time.
Hands down, my most popular recipe on the website is my Blueberry Muffins. These muffins have over 180 5 star reviews! You guys LOVE those muffins and that makes me so happy.
Since I didn’t want to stray too far from what works, I adapted that recipe to make these vegan Chocolate Chip Muffins. Using simple everyday ingredients, this fool-proof muffin is unbelievable moist, perfectly sweet, and filled with chocolate chips in every bite.
How to Make Chocolate Chip Muffins {Video}
Recommended Ingredients & Equipment
I love this recipe and I think you will too! These vegan muffins are moist, rich, and bursting with cinnamon and chocolate in every bite. They are the perfect morning pastry or a midday snack.
Ingredients & Substitutions
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the muffin.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
- Baking Powder & Soda
- Salt
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- Vanilla Extract
- Ground Cinnamon
- Mini Chocolate Chips – This is my favorite brand of mini vegan chocolate chips. (<<affiliate link)
Recommended Equipment
For all my muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Chocolate Chip Muffins
Step One – Make Vegan Buttermilk
In a small bowl combine the soy milk and apple cider vinegar. Whisk together then set aside to allow the milk to curdle.
The soy milk/apple cider vinegar combination makes vegan buttermilk which is essential for the muffins rise. I am often asked if other non-dairy milk will do and have learned that people have had great success with other thick milk such as cashew milk and oat milk.
Once the milk/vinegar mixture is thick and curdled, add the granulated sugar, oil, and vanilla extract, whisking together until the sugar has completely dissolved.
Step Two – Make the Batter
While the milk/vinegar is curdling, mix together the flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Add wet ingredients to the dry ingredients and mix until the flour is evenly hydrated. Be careful not to overmix.
Fold in the chocolate chips and your batter is done!
Step Three – Bake the Muffins
Scoop your batter into a greased muffin tin. I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. Additionally, with an ice cream scoop, you can ensure the muffins are equally sized.
Fill each muffin mold about 3/4 of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
Serving And Storing
Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist!
Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- Fill muffin tins about 3/4 of the way full. Any fuller than that and they will overflow.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Frequently Asked Questions
Can I use something other than soymilk?
Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
Can this batter be made in advance?
Yes! If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
But don’t worry; the difference will be hardly noticeable.
Can these muffins be gluten-free?
For sure! For gluten-free muffins, I recommend using a 1:1 baking blend.
More Vegan Muffin Recipes
- Blueberry Muffins
- Lemon Poppy Seed Muffins
- Banana Nut Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
Vegan Chocolate Chip Muffins
Ingredients
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup + 2 tbsp vegetable oil
- 2 tsp vanilla extract
- 3/4 cup vegan mini chocolate chips
Instructions
- Preheat the oven to 375. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine the soy milk and apple cider vinegar. Whisk together then set aside to allow the milk to curdle. This will take about 5 minutes.
- Meanwhile, in a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.
- Once milk/vinegar mixture is thick and curdled, resembling buttermilk, add the granulated sugar, oil, and vanilla extract, whisking together until the sugar has completely dissolved. Add the wet ingredients to dry ingredients and mix together until dough is evenly hydrated. Fold in the chocolate chips.
- Spoon the batter into the prepared baking sheet so that muffin molds are 2/3rd of the way full. Bake for 20-25 minutes until lightly brown and a knife inserted in the middle comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring onto wire cooling racks to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Video
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- Fill muffin tins about 3/4 of the way full. Any fuller than that and they will overflow.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Madison says
Is it okay to oil the muffin tin with oil instead of spraying with cooking spray?
Sarah McMinn says
Yes, that works. You could also use cupcake liners if you’d rather.
Sarah says
Absolutely delicious! I was skeptical of the soy milk and apple cider vinegar at first but they came out light and fluffy and just like the photo! Definitely keeping this recipe to make again ?
Diane says
These may taste okay but the batter is sticky and hard to get in the cups….whne they come out of the oven they are super dense and heavy like rocks. They are not light and fluffy at all. I did exactly what the recipe said and these are not good in my book…kids did not like them at all.
Sarah McMinn says
Sounds like something might have been measured out wrong. Did you use metric or US customary?
Kathleen says
Maybe the batter was overmixed. I made these for the first time and they turned out great!
Kathy says
Could also be the way you measured the flour. If you just scoop the flour with the measuring cup, it’s more dense than if you spoon the flour into the measuring cup and cutting the top
MomoG says
How long should i bake these if i wanted to use MINI-Muffins Pans?
Sarah McMinn says
I would start at about 12-15 minutes and check.
Megan says
This recipe is amazing!! I used wholemeal flour and used 1 1/2 cups of almond milk. Soo fluffy and delicious! This is my new fave chocolate chip muffin recipe. My kids loved them too they didn’t even ask if they were vegan ?
Kirsty says
I made these with 1/2 cup of agave syrup as I had no sugar and I used carob chips as I had no vegan chocolate chips and coconut oil as I ran out of olive oil… pretty much a different recipe at this point lol but… they were amazing!
Elaine says
Perfect! That was my question you just answered it! Whoohoo! I cant have soy with thyroid disease.
zoe says
Favourite muffin recipe ever! Ive made several modifications over my time of using this recipe and no matter what it turns out great. The cinnamon absolutely makes it.
Kylie says
Super easy and super yummy, i used almond milk instead if soy milk because i didn’t have any soy milk so i was a little concern it wouldn’t work out but my muffins turned out fine! Great recipe! Would recommend and make again!
Alex says
Thanks for the recipe! Can’t wait to try it. Do you think these would freeze well?
Sarah says
Yeah, you can freeze these. Just wrap them tightly. They should last for up to 2 months in the freezer.
Fern says
I made these just now for Valentine’s Day (using red and pink paper cups) – what a great recipe! Simple to make, nice and fluffy and not too sweet. Will definitely make again 🙂
Sarah says
These were just perfect! The right amount of sweetness. I added almond milk instead of soy and regular sized semi sweet chocolate chips. Will definitely make again!
Sarah says
These tasted yummy. But mine turned out with very rounded tops. The tops were also very crusty; just a thin layer of crustiness, as the rest of the muffin was nice and soft. What do you think I did wrong?
Barbara Cohen says
Fabulous recipe, thank you so much! I added walnuts and used cashew milk…so yummy!
Mekomeko says
Im on my 3rd and 4th bath of these. First time round batter just about dolit evenly between 12 muffin cases but now its wayy more. Prolly because i did go for about 1.5 cup of berries. Thank god for second muffin pan ? . I luuff your recipe. Ingredients i aleays have at home so easy and soo damn tasty.
Gill says
Great recipe I used gluten free flour and coconut oil, turned out great thanks ?
Brittany says
These look great, I’m about to make them. I couldn’t believe the calorie count so I added it all up, and I got 244 calories per muffin. Can you double check what you’ve listed cause I can’t figure how you got to only 193! It’s not a huge difference but if there’s something I could do differently, I’d love to.
Sarah says
I use a calculator built into my recipe plugin to calculate the nutrition. Calories will vary depending on some of the ingredients such as soy milk and chocolate chips. Because of the variation in these ingredients from brand to brand, these calculations are always approximate.
Sarah says
I also did the calculation myself and got 277 calories per muffin. And that was with using almond milk which has less calories than soy milk.