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!
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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
dana says
an easy, quick recipe! muffins were delicious, best enjoyed within a few days of baking.
mary says
this is such an EASY recipe! I used almond milk in place of soy and they still came out yummy. I also sprinkled a little bit of sugar on top before baking
Ashley says
I make these with dairy free chocolate chips, walnuts, unsweetened apple sauce and coconut sugar. They are the absolute best muffins ever!
Sofia says
Really good and fluffy vegan muffins! They’re not dense like other vegan muffins/baking I’ve made before. Super easy to make. Now I’m just hoping to find a similar recipe or modify this recipe to make banana chocolate chip muffins !
Sarah says
I believe you can use banana in place of oil!
emma says
These were very tasty! they were firm on the outside and soft on the inside. I cooked mine for 22 minutes at 170c and they were great. I used oat milk and coconut milk. The kids loved them too and they are quite particular being teens! thanks again will definitely be using this recipe again 🙂
Ricky says
I recommend adding an egg replacement, I used Bob’s Red Mill’s Egg Replacer. The flavors are delicious. I also used almond milk and it worked well.
Melissa says
I couldn’t wait the 10 minutes. I popped one out of the tin fresh out of the oven. OMG! Super yummy! Thank you so much!
Cony R says
I love these so much! My favorite recipe I make them for all gatherings
imani says
love this! my sister can’t eat eggs so this is a great alternative to a great muffin!
Adele says
This recipe is delicious! My kids and I loved them. They taste exactly how a chocolate chip muffin should taste!
Trish says
This was indeed a very simple recipe, I used Unsweetened almond milk instead of soy milk, applesauce not oil. They taste great but they are a bit hard/firm on the outside ( almost hard to bite into ) I’ve never had that happen before I thought maybe I had overcooked so I made more and did less time but the same thing happened. Any ideas? I don’t believe I over mixed. The almond milk did not seem to curdle either . Thanks
I would love to try again
Haley says
Followed the recipe as written, and the muffins turned out perfect!
Janet says
This muffins are the best, I’ve been looking for a good recipe and this just blow my mouth. My kids and husband are really happy for how it turned out.
Thank you so much.
Adam Roberts says
Turned out perfect! So good!
Jessica says
Made these muffins twice in one week! Absolutely delicious!!
Nichole says
So far I have used this recipe twice and it has been the BEST recipe in my opinion!! So thankful that I stumbled across this recipe! ❤️
I do the muffins with almond milk because that’s the nut milk that I always have on hand. First time I did the recipe as is with the chocolate chips and it was amazing!
Second time I decided to modify it with blueberries instead of chocolate chips, I also left out the cinnamon, and I did half cane sugar and half coconut sugar. Came out amazing also!!!