Made in 1 bowl with simple ingredients, these bakery-style Vegan Chocolate Chip Muffins are an easy treat for breakfast or snacking. Each one is fluffy, moist, and packed with chocolate chips!
For more vegan muffin recipes, check out my 1 Bowl Vegan Blueberry Muffins, my Vegan Zucchini Muffins, and my Vegan Chocolate Muffins.
Oh, how I love to start my morning with one of these Vegan Chocolate Chip Muffins. They’re just so sweet, fluffy, and moist. And the pools of melted chocolate chips in every bite and the glistening coarse sugar on top? Heaven.
I could go on and on about how much I love these muffins, but what makes them truly special is how easy they are to make. Simple baking staples come together in just one bowl to create a bakery-worthy treat that everyone seems to adore. They rarely last a day in my house!
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“I love to cook, but baking isn’t my forté. This recipe was so EASY – a single bowl – and so delicious. The family was thrilled to wake up to them still warm this morning!” – Abigail
Why you’ll love these soft and sweet chocolate chip muffins
- Bakery-style muffins – With tall, domed tops, melted chocolate chips in every bite, and pillowy-soft centers, you’d swear these came from a bakery.
- Pantry staples only! All you need are a handful of baking staples, like flour, sugar, vegan butter, and dairy-free chocolate chips. Mix ‘em all up in a bowl, bake, and enjoy.
- Sweet, fluffy, and chocolatey – AKA 3 reasons why a batch of these muffins never lasts long in my house!
How to make vegan chocolate chip muffins
Find the complete recipe with measurements in the recipe card below.
Combine the soy milk and apple cider vinegar to make the vegan “buttermilk.”
In a large bowl, whisk the dry ingredients together. Pour in the “buttermilk,” melted vegan butter or oil, and vanilla, then stir to combine. Gently fold in the chocolate chips.
Mix the batter just until the dry ingredients are combined, and no streaks of flour remain. A few small lumps are completely fine! But overmixing will make the muffins dense and gummy rather than light and fluffy.
Divide the batter between the muffin liners. Top each one with a good amount of chocolate chips and a sprinkle of coarse sugar.
Bake until a toothpick inserted comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Serve and enjoy!
Frequently asked questions
Yes, but for the best texture, use a 50/50 blend (1 cup all-purpose flour and 1 cup whole wheat flour). Going 100% whole wheat makes the muffins dense, so the half-and-half swap adds a boost of whole grains while preserving the soft and fluffy texture.
Soy milk is your best bet because it curdles easily in the vegan “buttermilk.” If you need a substitute, try a barista-blend oat milk instead.
They can! Substitute the all-purpose flour with a quality gluten-free flour mix, like Better Batter or King Arthur.
Yes, you can cut the sugar down to 1/2 cup if you prefer less-sweet muffins.
You sure can. Just divide the batter into a lined mini muffin tin, then bake at 400ºF for 10 to 12 minutes.
The baked and cooled muffins will keep for about 3 days in an airtight container on the kitchen counter. They also freeze well for up to 3 months. I like to wrap them individually in plastic wrap before freezing them in a large freezer bag.
Vegan Chocolate Chip Muffins
Ingredients
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted vegan butter or vegetable oil
- 1 tablespoon pure vanilla extract
- 1 1/2 cups vegan chocolate chips plus more for topping
- 1-2 tablespoons coarse sugar, optional
Instructions
- Preheat the oven to 400 degrees F. Spray a standard muffin pan with non-stick spray or use paper liners and spray them with a little oil.
- Combine the soy milk and apple cider vinegar in a glass measuring cup and set aside to curdle. This is your "buttermilk".
- In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, and salt.
- Pour in the soy milk/vinegar mixture, melted vegan butter (or oil), and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
- Fold in the chocolate chips, gently. Using a small measuring cup or ice cream scoop, add batter to the liners and fill all the way to the top. Top with a good amount of chocolate chips and a sprinkle of coarse sugar, if desired.
- Bake for 22-26 minutes, until lightly golden brown on top and a toothpick inserted comes out clean. Do not over bake, or they will be dry and hard. Let cool 5 minutes in the pan, then move to a cooling rack.
- Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.
Notes
- Gluten free – Substitute a quality gluten free flour mix. NOT almond flour, which will not work.
- Oil free – Substitute applesauce or even pumpkin puree for the vegan butter.
- Instead of apple cider vinegar, you can also use white vinegar or lemon juice.
- Feel free to cut back the sugar, down to 1/2 cup for less sweet muffins.
Hi Nora, do you find that soy milk works best?
Soy is my preference for all baking, because of it’s high protein content, but you may use another plant milk if needed. Oat milk, almond, cashew, or even coconut should work quite well.
I’ve made these before and they’re so delicious. I plan to make these again for a camping trip my partner and I are going on in a couple weeks and would like to make them mini size. I generally know what to look for and how to check for doneness but I was wondering if you’ve tested this recipe in a mini pan before and/or how long to bake them for? I assume same temp and just less time, but I’d appreciate any advice. Thank you!
I have made mini-muffins before out of this recipe, and yep, just less time, same temp. Probably only 10-12 minutes. Enjoy!
These were so simple to make. They came out perfectly. I am a frequent cupcake maker, but not muffins. So I was surprised to fill the liner all the way, but it worked perfectly. Thank you!
Hi Sara. I’m thrilled the muffins came out perfect for you! I love recipes that are simple and delicious! Thanks for sharing your stellar review and comments! Wishing you happy cooking!
Norah, I’ve been vegan for almost a decade and your page is my go-to when it comes to desserts. Your carrot cake, blueberry cake and now these muffins are absolutely a DREAM! No over complication and such a consistent, delicious taste every single time. I made these last week and just put another batch in the oven because my husband and I loved them. I did cut back the sugar (about half) and they are just perfect to me. Thank you so much for the recipe!
Hi Mari. I am so glad that you and your husband are enjoying my dessert recipes! Thank you for taking time to share your terrific review with me regarding the muffins! I appreciate you loving my recipes! Wishing you lots of happy cooking!
Hi Nora – I have yet to make these. Just wondering if I could substitute the vegan melted butter for canola/ rapeseed oil? If so, would it be the same amounts? Thank you!
Yes, you can substitute oil here, it should work out just fine. Use the same amount. Enjoy!
Great recipe. Easy to follow, took no more than 10 minutes to make and they taste delicious.
Hi Elise. I’m so glad you loved the muffins! Thank you for sharing your glowing review and feedback! Happy cooking!
Hi Nora is the baking powder crucial to this recipe I’m low on what the recipe calls for so I’m just wondering if I can still expect a good outcome with less baking powder or in harder times none at all?
You can try using a little less, you might be able to get by with 1 teaspoon. It might work with baking soda instead (but use less, probably only 1/2 tsp) but I haven’t tried it.
I dont know if my eyes are playing tricks on me but is the sugar left out of the instructions? I am making these right now and I’m excited! We have been using your chocolate cake recipe for years!
Do you have to use a cooling rack even if you use muffin liners?
I would remove them from the pan still because they can keep sort of cooking in the heat of the pan even after you take them out of the oven.
I make your chocolate chip muffins very often they are a nice breakfast treat. sometimes I will make them as a cake for when we are with a big group of familly or friends. I’m 9 and its one of my favorite things to make.
Hi Nora! I make these all the time for my daughter, she absolutely loves them. I need to incorporate more protein in her diet, any thoughts on adding vegan protein powder to this recipe and how to adjust the measurements of other ingredients?
I haven’t tried it, but I bet you could just replace a little of the flour with protein powder, perhaps 1/4 or 1/2 cup?
Amazing! Made mine with eikhorn all purpose flour, only 1/2 cup of sugar, apple sauce instead of oil and hu dark chocolate! Perfect and not too sweet!
Hi Nora 🙂 What purpose does the cornstarch serve? Is it a binding agent?
Yes, mostly, but you can leave it out if needed.