These Vegan Chocolate Chip Muffins are incredibly soft, moist, and fluffy on the inside with a crispy golden crust on the outside. They are perfect to enjoy for breakfast, snack, or dessert!
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.