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If you’re looking for the best vegan chocolate chip muffins, this recipe is definitely it! These muffins are soft and fluffy on the inside with a golden crispy crust on the outside. They are absolutely perfect and so delicious.
I remember when it used to be so difficult to find vegan baked goods and so I would make batches and batches of everything from my Vegan Orange Chocolate Cake to decadent Vegan Brownies made with sweet potatoes until I got the recipes perfect. These vegan chocolate chip muffins are also eggless, dairy-free, and don’t even use an egg substitute.
Eggless Muffins
Many people do not realize that omitting the use of eggs in your muffin recipes, actually makes your muffins softer, lighter, and more fluffy. This recipe is eggless because it doesn’t need them. The key to making vegan muffins is actually the use of flour combined with baking soda and apple cider vinegar.
The Best Vegan Chocolate
A key ingredient for vegan chocolate chip muffins is, of course, chocolate. For this recipe, you can use a vegan chocolate bar and cut it into chunks or vegan chocolate chips. Here is a list of the best vegan chocolate for baking.
Substitutions
Dairy-Free: I use Oat Milk, but you can also use soy, almond, coconut, or hemp. Your best results will be with a milk alternative that has a higher fat content.
Gluten-Free: This recipe can easily be made gluten-free by substituting the flour for an all-purpose gluten-free flour blend.
Diabetic Friendly: You can reduce the sugar in the recipe by substituting the regular sugar for monk fruit sweetener. You can also use half regular sugar and half monk fruit for a reduction. The use of dark vegan chocolate will also be a better choice since it is naturally lower in sugar.
How to make Vegan Chocolate Chip Muffins
To begin making these delicious vegan chocolate chip muffins, first set your oven to 350º F. Then prepare a muffin pan with 12 muffin papers. Add a light spray of oil to your muffin liners to help them come out easily when they are peeled off.
1. Mix the oat milk, canola oil, apple cider vinegar, and vanilla extract in a large bowl. Whisk to combine. Then add the sugar and mix to incorporate.
2. In a different bowl, mix the all-purpose flour with baking powder and salt. Then, add the wet ingredients to the dry ingredients. Don’t overmix the muffin batter to avoid hard muffins.
3. Now it’s time to add the chocolate. If you’re using a chocolate bar, chop it into small chunks and use ⅔ of the amount inside the muffins and ⅓ on top. If using chocolate chips, add ⅔ cup inside and leave ¼ cup for the top (add more if desired). To add the chocolate, simply fold it into the batter and gently stir until combined.
4. Finally, divide the batter into the prepared muffin papers. Then, add the remaining chocolate on top. Bake these muffins for 25 to 30 minutes, or until an inserted toothpick comes out clean. Let them cool for 10 minutes in the muffin pan, and then remove them, so they don’t get wet on the base. Then enjoy!
Additional Muffin Filling Ideas
Even though these are chocolate chip muffins, you can easily customize these by adding additional fillings. Here are a few suggestions.
- Nuts such as walnuts and pecans
- fresh fruit such as raspberries and blueberries
- dried fruits like cranberries, cherries, orange peels
- shredded coconut
Enjoy More Vegan Recipes
Tips and Tricks
- Do not overmix your muffin batter. It is ok if they are not perfectly smooth.
- Let your muffins rest in the tin for 10 minutes before removing the muffins.
- DO NOT open the door to your oven for the first 20 minutes of baking or it can result in flat muffins!
- I love to enjoy these muffins warm. You can pop them in the microwave for 15 seconds when reheating.
Storage
You can store your vegan chocolate chip muffins on the counter for 4 days in a covered container or in the refrigerator for one week. These muffins are also freezer friendly for 3-4 months. Just take them out the day before you want to enjoy them.
The Best Vegan Chocolate Chip Muffins
EQUIPMENT
- 12 Muffin Pan
Ingredients
- ¾ cup oat milk or any high fat vegan milk
- ¾ cup canola oil
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1 ⅓ cup sugar
- 3 cups flour
- 3 tsp baking powder
- ½ tsp salt
- 10 oz vegan chocolate or vegan chocolate chips
Instructions
- First, preheat your oven to 350º F. Then prepare a muffin pan with 12 muffin papers. Add a light spray of oil to your muffin liners to help them come out easily when they are peeled off.
- Mix the oat milk, canola oil, apple cider vinegar, and vanilla extract in a large bowl. Whisk to combine. Then add the sugar and mix to incorporate.3/4 cup oat milk, 3/4 cup canola oil, 1 tbsp apple cider vinegar, 1 tbsp vanilla extract, 1 1/3 cup sugar
- In a different bowl, mix the all-purpose flour with baking powder and salt. Then, add the wet ingredients to the dry ingredients. Don’t overmix the muffin batter to avoid hard muffins.3 cups flour, 3 tsp baking powder, 1/2 tsp salt
- Now it’s time to add the chocolate. If you're using a chocolate bar, chop it into small chunks and use ⅔ of the amount inside the muffins and ⅓ on top. If using chocolate chips, add ⅔ cup inside and leave ¼ cup for the top (add more if desired). To add the chocolate, simply fold it into the batter and gently stir until combined.10 oz vegan chocolate
- Finally, divide the batter into the prepared muffin papers. Then, add the remaining chocolate on top. Bake these muffins for 25 to 30 minutes, or until an inserted toothpick comes out clean. Let them cool for 10 minutes in the muffin pan before removing.
Notes
- Let muffins rest in the tin for 10 minutes before removing
- don’t over mix your batter
- view article for a list of substitutions
- spray muffin papers lightly with oil for easy removal.
Sondra Barker
