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.
Jump to:
Why You Will Love This Recipe
- Sweet, Moist, and Tender: These Vegan Chocolate Chip Muffins are chocolatey, moist, fluffy, tender, sweet and deliciously loaded with vegan dark chocolate chips, with just a hint of vanilla sweetness. Everyone will definitely want a second one of these chocolate chip muffins.
- Simple Recipe: This easy chocolate chip muffins recipe has 10 ingredients that you mix together in one bowl and it makes 7-8 tasty vegan muffin's. It’s very possible you’ve got all the ingredients on hand to make this recipe right now!
- Great for Meal Prep: These tasty bakery style chocolate chip muffins work perfect to meal prep, just double the recipe so you can freeze some in an airtight freezer container for up to 2 months. Muffins ready when needed, grab a few, thaw out and you've got homemade muffins for breakfast, afternoon snack or a dessert.
- You’d Never Know It’s Vegan: Absolutely mouthwatering moist chocolate chip muffins, definitely enjoyable any time you grab one. From the flavor, taste and texture, no one would even think it’s a vegan muffin. Yet, it’s dairy free and it’s an egg free chocolate chip muffins recipe.
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
- Chocolate, Chocolate,Chocolate: If you love chocolate, feel free to add additional vegan chocolate chips; on top of each muffin or additional in the mixture (not more than another ½ cup). You can also pick different types of vegan chocolate chips; morsels, chocolate chip chunks, mini chocolate chips, each will give you a different amount of melted chocolate tastes through out the muffins.
- Gluten-Free: You can make these into gluten free vegan chocolate chip muffins, if you replace the all-purpose flour with a 1:1 all-purpose gluten-free flour blend with xanthan gum for best results.
- Pecans or Walnuts: If you’d like to add some of the tastes, texture and crunch of either pecans or walnuts to these Vegan Chocolate Chip Muffins you can. I’d definitely chop the nuts up some, than add directly on the top of these vegan chocolate muffins or directly into the batter. If you have other favorite nuts feel free to try them.
⭐️ 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
- Double: This homemade chocolate chip muffins recipe will make 7-8 vegan muffins, it’s extremely easy to double or triple this recipe, that’ll give you more muffins to enjoy or freeze. Best of all, you’ll be able to grab homemade muffins right from your freezer, without needing to bake or clean up again.
- Breakfast, Snack or Dessert: This breakfast chocolate chip muffins recipe works perfect for breakfast on the go, makes a great afternoon snack or a tasty dessert anytime to relax with and enjoy a cold glass of homemade oat milk or almond milk.
- Don’t Over Mix: These Vegan Chocolate Chip Muffins only need about 20-30 folds with a spatula, the batter should be slightly bubbly, airy, and a little lumpy. It should not be smooth like cake or cupcake batter.
- Let the Batter Rest: It’s important to let the batter of this easy chocolate chip muffins recipe rest for 20-30 minutes, it 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.
- Dry Cup Method: 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.Storing: You can store these vegan muffins in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months in an airtight container, just let them thaw out in the fridge overnight.
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
-
- 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.
-
- 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.
Leave a Reply