Vegan Chocolate Chip Muffins Recipe

I just whipped up these vegan chocolate chip muffins that are super moist and bursting with flavor, and they seriously make me feel all warm and fuzzy inside on those kinda rough days.

I love these Vegan Chocolate Chip Muffins as they are perfect if you want a healthier sweet treat. I think the blend of all purpose flour, organic cane sugar, unsweetened almond milk and apple cider vinegar gives a nice nutritional balance.

I like the dairy free chocolate chips for indulgence.

Ingredients

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup organic cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 3/4 cup dairy-free chocolate chips

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners if you got them.

2. In a big bowl, mix together 1 1/2 cups of all-purpose flour, 1 cup organic cane sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

3. In another bowl, whisk 1/2 cup unsweetened almond milk, 1/3 cup vegetable oil (or melted coconut oil), 1 tsp vanilla extract, and 1 tbsp apple cider vinegar until combined.

4. Pour the wet ingredients into your dry mix and stir just until they get together, don’t overmix or the muffins might get tough.

5. Fold in 3/4 cup dairy-free chocolate chips evenly into the batter.

6. Spoon the batter into the muffin tin about 2/3 full each cup (this helps leave room for rising).

7. Place the pan in the oven and bake for 18-20 minutes until a toothpick poked in the center comes out mostly clean.

8. Check your muffins at 18 minutes because ovens can vary in temperature sometimes.

9. Take the muffins out and let them cool in the tin for about 5 minutes then transfer to a rack to cool completely.

10. Enjoy your tasty vegan chocolate chip muffins while they are warm or store them in an airtight container for later!

Equipment Needed

1. Preheated oven set to 375°F
2. Muffin tin and paper liners (if you have ’em)
3. A big bowl for the dry ingredients
4. A smaller bowl for the wet mix
5. Measuring cups and spoons
6. A whisk to beat the liquid ingredients together
7. A spatula or large spoon to mix the batter
8. A toothpick to check if the muffins are done
9. A cooling rack to transfer muffins once out of the oven

FAQ

• Q: How long do i bake these muffins for?
  A: Bake ’em at 375°F for about 18-20 minutes. Keep an eye out, cuz every oven is different.
• Q: Can i swap the almond milk with another kind of milk?
  A: Yep, you can use any plant-based milk like soy or oat milk if thats what you have.
• Q: How do i know when the muffins are done?
  A: Stick a toothpick in the center till it comes out clean, thats a good sign they’re baked through.
• Q: Can i add nuts or other mix-ins to these?
  A: For sure, feel free to toss in a handful of chopped walnuts or pecans for some extra crunch.
• Q: How should i store any leftover muffins?
  A: Store them in an airtight container at room temp for up to 2 days, or freeze for longer storage.

Vegan Chocolate Chip Muffins Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using whole wheat pastry flour instead but be aware that the muffins might come out a bit denser.
• You can swap organic cane sugar for coconut sugar if you want a slightly different flavour profile; just use it in the same cup measure.
• No almond milk on hand? Oat milk or soy milk works just as well in equal amounts.
• If apple cider vinegar isn’t available, you can use the same amount of lemon juice for that necessary acidity.
• While the recipe already suggests melted coconut oil as an option, it’s perfect if you ever run out of vegetable oil too; just keep the ratio 1:1.

Pro Tips

1. When mixing the batter, make sure you stir just until everything comes together – overmixin is a common mistake that can make the muffins turn out too tough. Take your time and fold in those dairy-free chocolate chips gently so they keep their shape and you get those yummy pockets of chocolate flavor.

2. Preheat your oven and remember that ovens aren’t always the same. Even though the recipe says bake for 18 to 20 minutes, checking at the 18 minute mark is super important since some ovens run hotter or cooler than they advertise. A toothpick test is your best friend here.

3. Using paper liners in the muffin tin can save you a lot of hassle with clean-up and make for really nice presentation. If you dont have liners, a light greasing of the pan works too but it’s best to try the liners if you can get ’em.

4. Dont worry too much about precise measurements with ingredients like vanilla extract or apple cider vinegar – a little extra or less typically wont mess things up badly. These small tweaks can sometimes even lead to your own personal twist on the muffins, so have fun experimenting a bit!