Vegan Chocolate Chip Muffins

4.95 stars (18 ratings)

It doesn’t get any more classic than this! Vegan Chocolate Chip Muffins are chocolatey, moist, and made with simple ingredients.

Prep Time10

Cook Time26

Total Time36

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 321kcal

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, salt and cornstarch.
Pour in the soy milk/vinegar mixture, melted vegan butter 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 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. Eat and enjoy!
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.

May use any kind of milk you like, such as almond, cashew, coconut or oat milk.
Instead of apple cider vinegar, you can also use white vinegar or lemon juice.
Gluten free - Substitute a quality gluten free flour mix. NOT almond flour, which will not work.
Feel free to cut back the sugar, down to 1/2 cup for less sweet muffins.
Oil free - Substitute applesauce or even pumpkin puree, for the vegan butter.