These vegan chocolate chip muffins provide the perfect treat for those looking for a plant-based option that doesn’t compromise on taste. Fluffy, moist, and bursting with chocolate chips, these muffins are sure to delight anyone, vegan or otherwise.
Ingredients:
Dry Ingredients:
- 3 ¼ cups (405g) all-purpose flour (substitute whole wheat or spelt if preferred)
- 1 ¼ cups (250g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional for added flavor)
- ¼ teaspoon salt
Wet Ingredients:
- 1 ¼ cups (315g) dairy-free milk (almond, soy, or oat milk works well)
- ⅓ cup (85g) neutral oil (such as canola or vegetable)
- ⅓ cup (75g) melted vegan butter, cooled (ensures richness)
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar (white or apple cider, enhances rise)
Mix-Ins:
- 2 cups (340g) dairy-free chocolate chips (keep some aside for topping)
Directions:
- Preparation:
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or lightly grease with vegan butter to prevent sticking.
- Mix Dry Ingredients:
- In a large bowl, sift together flour, baking powder, baking soda, cinnamon (if using), and salt. Whisk to combine evenly.
- Combine Wet Ingredients:
- In a separate bowl, mix dairy-free milk, oil, melted vegan butter, vanilla extract, and vinegar.
- Make the Batter:
- Pour the wet mixture into the dry ingredients. Stir using a spatula until just combined to avoid overmixing, which can make the muffins tough.
- Gently fold in most of the chocolate chips, reserving some for topping.
- Bake the Muffins:
- Scoop the batter into the prepared muffin pan using an ice cream scoop for consistently even muffins.
- Sprinkle the reserved chocolate chips on top of each muffin before baking.
- Bake for 22-30 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs.
- Cooling:
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
Cooking Tips:
- Ice Cream Scoop: Using an ice cream scoop not only helps create uniformly sized muffins but also helps achieve a lovely dome-shaped top.
- Storage: These muffins stay fresh in an airtight container at room temperature for up to 2 days and can be frozen for up to a month. Thaw at room temperature or microwave briefly for a just-baked taste.
Serving Suggestions: Enjoy these delightful vegan chocolate chip muffins as a satisfying breakfast, a sweet snack, or as a dessert. Pair them with your favorite vegan latte or a glass of dairy-free milk for a truly comforting treat.
Whether you’re hosting a brunch, needing a portable snack, or simply craving something sweet and satisfying, these vegan chocolate chip muffins are sure to hit the spot without any dietary guilt. Enjoy baking and indulging in these heavenly treats that are as kind to your taste buds as they are to the planet!