Vegan Chocolate Chip Muffins
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.
Servings: 7 muffins
Calories: 307kcal
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.
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- 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.
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- 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.
Nutrition
Calories: 307kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 432mg | Potassium: 59mg | Fiber: 2g | Sugar: 22g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 3mg
