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
Sarah says
Great, simple, no-nonsense recipe! Some substitutes I made: Silk’s NextMilk for soy milk, pumpkin spice for cinnamon, and regular sized chocolate chips for the mini ones. Sprinkled the tops with a bit of brown sugar before baking for a crunchy top. Mine were done baking at 21 minutes. They turned out wonderfully fluffy and had a great flavour. So much better than any store bought ones I’ve had! Will be making this again for sure!!!
Stephanie says
My kids and I LOVE these! We have a hard time finding vegan recipes that we like, but my youngest is allergic to milk and egg so I always have to keep trying. This has become a staple breakfast item for us! The cinnamon makes them AMAZING, and the smell of these when they’re warm makes me think of fall. Applesauce usually makes things too wet to hold up, and we don’t always like the texture of ground flax so this recipe has been a godsend. I’ve even found that we like swap out the chocolate chips with peaches, apples and other fruits. Delicious!
Elizabeth MacLaughlin says
Delish! First vegan recipe that I have made. Made them for a friend and they are wonderful!
Lisa Davidson says
Wow! Awesome muffin! So easy to make. Make sure not to overcook as they are lovely and moist when cooked for just enough time.
Thank you for such a great recipie!
Abbey Fletcher says
Instead of the soy milk I used 1cup of Kroger plain almond yogurt. That was a little on the dry side, but non of the batter stuck on my hands!!
I added 2 tablespoons of maple syrup on the next batch. That fixed how dry it was. I’m glad that I was able to substitute and not ruin the finished product. Great recipe!
Konrad says
I’ve made these muffins many times and I can wholeheartedly recommend this recipe! Very easy, no fancy ingredients and the muffins turn out delicious every time.
Kate says
I converted this to be gluten free by using Bob’s Red Mill One to One flour. They turned out delicious! I fed them to a bunch of kids who aren’t used to gluten free and they didn’t even notice. They all loved them!
sarah says
I’m lucky there was enough batter left to even eat the muffins.. Lol sososo good! Def using this recipe again!
Enid says
Absolutely delicious and so simple! Thank you so much 🙂
Jaquelyn says
My 4 year old wants to make “cookie bread” and I think making these in loaf form might accomplish what she’s looking for! Any advice for how to adjust temp/cooking time if making a loaf? Thank you!
Lorenza Bridgemohan says
I used 1/2 sugar. It is the best muffin.
Lily says
Hi Sarah, thank you for sharing this great recipe. Can I ask you how you measure all above ingredients in gram. Sometimes, I’m a bit confused to convert from cup to gram, so it would be great if I can be advised by you. Keep you work up and all the best for you!
Sandra Beebe says
This is an absolutely delicious chocolate chip muffin. Such a soft and tender crumb, not too overly sweet and perfect amount of cinnamon and chocolate flavors mixing together. I’ll be saving this recipe for sure. Thank you
Jess says
Unbeatable recipe, Sarah, thank you! I use your recipe as a base for most of the muffins I make, but this time I followed this one to the letter (except I used 1/2 cup regular chocolate chips). Delicious, fluffy, perfect.
Marisa says
So yummy! My husband who does not like muffins ate 3 in one sitting!
Thank you!!
Karina Bhawnani says
Hey! Quick question, i was wondering would i be able to sub the 2 cups of flour for 1 all purpose and 1 whole wheat? Also if that’s not an option can i replace both cups with white whole wheat flour?
Daphne says
SO GOOD! I bake these at 400 Deg C until a tester comes.out clean to get a crisper muffin top. These are fantastic! You would have no idea they’re vegan unless someone told you. So fluffy and light inside with a really nice crisp muffin top. If you bake without a liner the bottom also gets a nice crispness to the crust. Can’t recommend this recipe enough. It’s a new favourite.
Noel says
Loved this recipe! Only had a cup and a half of flour so I used some oat flour and it worked perfectly. Thank you!
Denise says
Is there a substitute for the oil and sugar? Would coconut sugar work? Coconut oil? Suggestions, please.
Nic says
Superb recipe thanks sister. I love a recipe that allows the ingredients to speak for themselves. This was perfect.