These easy Vegan Chocolate Chip Muffins are everything you want in a muffin! They’re perfectly sweet, fluffy, moist, and irresistibly delicious! Make a batch of these bakery style muffins to enjoy throughout the week for breakfast, dessert, or as a tasty snack.
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Why You Will Love This Recipe
- Easy to make. These vegan muffins are made in 1 bowl and require just 10 simple ingredients you might already have in your kitchen!
- You’d never know they’re vegan! These delectable muffins are so moist and fluffy, that non-vegans would never guess they’re made without dairy or eggs.
- Flavorful. This vegan muffin recipe features a hint of vanilla which perfectly complements the decadent dark chocolate chips.
If you love chocolate chips check out my Crispy Chocolate Chip Cookies, Vegan Chocolate Chip Muffins, Edible Cookie Dough or my seasonal Pumpkin Chocolate Chip Cookies I know you will love them all!
Or if you love muffins and vegan baking in general check out my Vegan Banana Nut Bread, Lemon Poppy Seed Muffins, Vegan Blueberry Muffins, Chocolate Banana Muffins or my Vegan Strawberry Muffins.
Ingredients
Here's a look at the simple ingredients you need to make these vegan muffins with chocolate chips. Be sure to check the recipe card for the full list and quantities you need.
- Vegan Butter: Provides flavor and richness and gives the muffins a soft texture. I prefer Miyoko's brand but Earth’s Balance works great too, especially if you need this recipe to be nut-free. I use vegan stick butter not the soft spread from the tub.
- Non-Dairy Yogurt: This is the key to making perfectly moist and light muffins. I used plain vanilla unsweetened almond milk yogurt, but you can use soy or coconut milk yogurt.
- Non-Dairy Milk: Also provides moisture to the muffin batter. I prefer unsweetened oat milk because it has a creamier texture, but feel free to use another plant-based milk.
- Cane Sugar: Gives the muffins their sweetness. You can use regular white granulated sugar instead, but not brown sugar.
- Vanilla Extract: Provides a hint of vanilla flavor to the muffins and helps to enhance the other flavors as well.
- All-Purpose Flour: Forms the foundation for the muffins. I used unbleached flour, but feel free to use bleached flour instead.
- Baking Powder & Baking Soda: These leavening agents work together to help the muffins rise while baking.
- Sea Salt: Brings out the flavors of the other ingredients.
- Chocolate Chips: You’ll want to use dairy-free, dark chocolate chips to keep these chocolate chip muffins vegan.
Variations
- Gluten-Free: Replace the all-purpose flour with a 1:1 all-purpose gluten-free flour blend with xanthan gum for best results.
- Mini Muffins: These will bake up faster than regular-size muffins, so be sure to check them after about 20 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there.
- More Chocolate Chips: Sprinkle additional chocolate chips onto the top of each muffin right before baking for even more of a chocolaty flavor.
- Mix-Ins: Replace some of the chocolate chips with chopped nuts or vegan sprinkles to change up the flavor of the muffins.
⭐️ Love chocolate chips? Try my amazing chocolate chip banana muffins.
How to Make Vegan Chocolate Chip Muffins
Prep: Gather your ingredients and let's get started! Be sure to preheat your oven to 375° F and grease your muffin pan with vegan butter or non-stick cooking spray right at the start.
Step 1: In a large mixing bowl start with the butter and melt it in the microwave.
⭐️ Pro Tip: If your mixing bowl is microwave-safe, you can melt the butter right in the mixing bowl!
Step 2: Next add the yogurt, milk, sugar and vanilla and whisk.
Step 3: Add the flour, baking soda, baking powder and salt and fold in without over mixing the batter. (about 20-30 folds with a spatula)
Step 4: Gently fold in the chocolate chips.
Step 5: Let the batter rest for 20 preferably 30 minutes.
Step 6: Take your sprayed, greased or buttered muffin tin, these muffins do not like cup cake liners they will stick so please just spray or butter your muffin pan. Pour the batter into 7-8 muffins and place in the oven to bake for 26 minutes. Let cool 15-20 minutes before loosening edges gently with butter knife and removing them to cool.
How to Store
Allow these dairy-free muffins to cool completely before storing in an airtight container at room temperature for up to 3 days. You can also freeze them, but be sure to thaw them at room temperature before eating.
Expert Tips
- Don’t over mix: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly, airy, and a little lumpy. It should not be smooth like cake or cupcake batter.
- Allow the batter to rest: Letting the muffin batter rest for 20-30 minutes allows the baking powder and baking soda to begin to activate. Baking powder starts to work as soon as it gets wet and then continues as it heats up in the oven. Baking soda begins working when it comes in contact with an acid, in this case, the yogurt. There’s no need to stir the batter again after the resting period.
- Use the dry cup method to measure the butter: Add the butter to a dry measuring cup and pack down firmly. Smooth the top of the butter and then scoop it into a microwave-safe bowl to melt it.
- Serve with your favorite spread: Enjoy these scrumptious muffins with a schmear of plant-based butter, nut butter, or jam for a delicious breakfast or snack. We love them with our easy strawberry chia jam! You can also eat them for dessert alongside some vegan ice cream topped with homemade caramel sauce or chocolate date sauce.
Recipe FAQs
Vegan muffins and traditional muffins are made with common ingredients like flour, sugar, vanilla, baking powder, baking soda, and salt. However, unlike traditional muffins, vegan muffins do not contain any dairy or eggs. In this recipe, vegan butter, plant-based milk, and vegan yogurt are used to replace the dairy and eggs.
While regular chocolate chips typically contain dairy milk, vegan chocolate chips do not. The main ingredients in vegan chocolate chips are cane sugar, cocoa butter, and unsweetened chocolate. Some brands also contain palm oil and soy lecithin and/or sunflower lecithin or other ingredients.
It's always a good idea to check a little early as each oven may cook differently. Use your eyes first to check the center of the muffins. It should look cooked and you shouldn't see any evidence of any raw batter. You can then lightly touch one in the center. It should spring back after you lightly press in. Last, check it with a toothpick. If it comes out mostly clean then your muffins are ready! If not, bake them a bit longer and then check again.
I don’t recommend using muffin liners, this recipe will stick to them too much. It's best to grease the muffin pan and pour the batter directly into the muffin pan.
More Vegan Muffin Recipes
Vegan Chocolate Chip Muffins
Ingredients
Wet Ingredients
- ¼ cup melted vegan butter (I used Miyokos)
- ½ cup plain vanilla non dairy yogurt (I used plain vanilla unsweetened almond yogurt)
- ½ cup non-dairy milk
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1 ⅔ cup unbleached all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup vegan chocolate chips
Optional Toppings
- Extra sprinkle of sugar or chocolate chips on top
Instructions
- Preheat oven to 375° F. Spray or butter your muffin pan
- In a large mixing bowl start with the butter and melt it in the microwave. Next add the yogurt, milk, sugar and vanilla and whisk.
- Add the flour, baking soda, baking powder and salt and fold in without over mixing the batter. (about 20-30 folds with a spatula)
- Gently fold in the chocolate chips.
- Let the batter rest for 20 preferably 30 minutes.
- Take your sprayed, greased or buttered muffin tin, these muffins do not like cup cake liners they will stick so please just spray or butter your muffin pan.
- Pour the batter into 7-8 muffins and place in the oven to bake for 26 minutes.
- Let cool 15-20 minutes before loosening edges gently with butter knife and removing them to cool.
Video
Notes
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- Don’t over mix: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly, airy, and a little lumpy. It should not be smooth like cake or cupcake batter.
-
- Allow the batter to rest: Letting the muffin batter rest for 20-30 minutes allows the baking powder and baking soda to begin to activate. Baking powder starts to work as soon as it gets wet and then continues as it heats up in the oven. Baking soda begins working when it comes in contact with an acid, in this case the yogurt. There’s no need to stir the batter again after the resting period.
-
- Use the dry cup method to measure the butter: Add the butter to a dry measuring cup and pack down firmly. Smooth the top of the butter and then scoop into a microwave-safe bowl to melt it.
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- Serve with your favorite spread: Enjoy these scrumptious muffins with a schmear of plant-based butter, nut butter, or jam for a delicious breakfast or snack. We love them with our easy strawberry chia jam! You can also eat them for dessert alongside some vegan ice cream topped with homemade caramel sauce or chocolate date sauce.
- DO NOT USE MUFFINS LINERS (it will stick too much, just spray or grease the muffin tin)
- If you decide to make these into mini muffins you will need to adjust the baking time, I would check them at around 20 minutes.
- Miyokos vegan butter is what I used, but I have also test Earth Balance and both work great.
- Plain vanilla unsweetened almond yogurt is what I used, but feel free to use soy or coconut yogurt if you would like, note that the flavor may change a little but it should still be delicious!
- I used oat milk because it has a creamier texture than other non-dairy milks but feel free to use a different non-dairy milk if you like.
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