Say goodbye to dense and heavy muffins. These vegan chocolate chip muffins literally melt in your mouth! Super light, fluffy, and loaded with chocolate chips in every bite! My go-to muffin recipe!
⭐️ Why You Should Try These Muffins
- Simple ingredients: just 10 basic ingredients and 30 minutes are required! No applesauce, banana, or nut butter is required!
- A classic and must-try: This recipe quickly became my go-to when I am craving delicious muffins. It is also versatile, so you can tweak it to your taste by using different add-ins like nuts, dried fruits, etc.
- Everyone loves them! Vegans and non-vegans alike. These have the perfect texture: tender, melty, not too moist, and not too dry.
- Easy to prepare: You can easily make these with your kids in just a few minutes! Perfect for a quick afternoon snack!
🍫 How to Make Chocolate Chip Muffins
This recipe is incredibly easy and doesn’t require any weird or hard-to-find ingredients. Here is what you will need:
- Flour – Use regular all-purpose flour. If you want to make these gluten-free, check out the FAQ section.
- Sugar – I went with white sugar here for a milder flavor. You can use coconut sugar, but the flavor and the texture will be altered a bit.
- Baking powder and baking soda – To help the muffins rise.
- Vegan yogurt – The addition of yogurt not only brings moisture but also makes the muffins lighter! Here, I went with unsweetened soy yogurt, but any vegan yogurt will work.
- Oil – I tried this recipe with both oil and melted butter. The oil version resulted in a fluffier texture, so I recommend sticking with oil for this recipe. Use a neutral oil like canola or grapeseed oil.
- Almond milk – Or your favorite plant-based milk like cashew, coconut, or oat milk.
- Vanilla – We will be using plenty of vanilla extract here (2 teaspoons!) for a sweet and fresh aroma.
- Chocolate chips – I used regular dark chocolate chips, but feel free to use mini chocolate chips! Not a fan of chocolate chips? Use raisins or cranberries!
- Nutmeg – While optional, nutmeg adds that bakery-style flavor and just a hint of spice.
To prepare the batter, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and nutmeg.
Next, pour in the oil, almond milk, vegan yogurt, vanilla extract, and white vinegar (optional, but it helps the muffins rise a bit more). Stir in the chocolate chips and mix until evenly incorporated.
Finally, fill muffin liners with the batter and bake until golden brown, about 18 minutes. Enjoy while still warm with the melty dark chocolate chips, or let them cool for about 1 hour before eating!
These are SO GOOD: the texture is super light, chocolate chips are definitely not missing, and that vanilla flavor makes it even better!
- Fill the muffin cavities to the 4/5th, almost to the top, if you want tall and generous muffins.
- The batter is voluntarily not overly sweet since the muffins are loaded with chocolate chips that already bring a ton of sweetness. If using fewer chocolate chips, I recommend increasing the sugar in the batter (add an extra 3-4 tablespoons).
- For better-looking muffins, sprinkle more chocolate chips on top of the muffins before baking.
These vegan chocolate chip muffins freeze very well! Wrap each muffin in plastic wrap, and you can keep them in the freezer for a couple of months. You can then thaw on the counter overnight or place frozen muffins in a 255°F (125°C) preheated oven for 20-25 minutes. The muffins will be warm and so tender!
While I haven’t tried it personally, I think it should work with a 1:1 gluten-free flour mix.
I tried letting the batter rest for 1 hour and saw no difference in texture or rise, so no rest was needed!
These muffins will keep for up to 4 days stored in an airtight container.
These muffins remind me of “Captain Choc” or “Choco Pepites” cakes from Lu, which I used to binge on during my childhood! And YES, these are totally suitable for breakfast!
Let me know in the comments if you try this recipe!
- Preheat the oven to 350°F (175°C) and line a muffin pan with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg if using. Add the oil, vegan yogurt, and almond milk, and whisk until the batter is smooth. Add in the vanilla extract and white vinegar and stir again until combined.
- Add the chocolate chips and stir one more time until the chocolate chips are evenly incorporated into the batter.
- Next, fill the muffin liners to the 4/5 with the batter and bake for 18-20 minutes or until golden brown.
- Let the muffins cool for at least 30 minutes before removing from the muffin pan. Enjoy still warm, or let them cool completely on a grid. Muffins will keep for up to 4 days stored at room temperature in an airtight container.
- Recipe heavily adapted from Aux Fourneaux avec Flo.