Go Back
–+ servings
side view of a vegan chocolate chip muffin with a bite missing.
Print Recipe
4.96 stars (25 ratings)

Vegan Chocolate Chip Muffins

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!
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 319kcal
Author: Nora Taylor

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
US Customary - Metric

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

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

Nutrition

Serving: 1of 12 muffins | Calories: 319kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 167mg | Potassium: 119mg | Fiber: 2g | Sugar: 27g | Vitamin A: 402IU | Calcium: 87mg | Iron: 3mg