There is something incredibly comforting and joyful about indulging in freshly baked muffins, and these Vegan Chocolate Chip Muffins Recipe are a personal favorite that never disappoints. Moist, fluffy, and generously studded with melty dark chocolate chips, they capture the perfect balance between sweet and satisfying without any animal products. Whether you’re a longtime vegan or simply seeking a delicious plant-based treat to brighten your day, this recipe is your go-to. Plus, they come together with straightforward ingredients and a simple process that will have your kitchen smelling heavenly in no time.
Ingredients You’ll Need
Every ingredient in this Vegan Chocolate Chip Muffins Recipe plays a crucial role in delivering the perfect texture and flavor. From the flour that gives structure to the chocolate chips bringing bursts of sweetness, each component is simple yet essential.
- 200g self-raising flour: Provides the base and lightness for fluffy muffins without any extra leavening agents needed.
- 1 tsp baking powder: Adds a little extra lift ensuring the muffins rise beautifully and stay airy.
- 1 tsp cornstarch: Helps to tenderize and bind the muffin crumb, keeping them soft and moist.
- 150g caster sugar: Sweetens the muffins evenly while contributing to a delicate crumb.
- Pinch of salt: Balances out sweetness and enhances flavor depth.
- 80ml vegetable oil: Keeps muffins moist and tender with a rich mouthfeel.
- 200ml plant-based milk: Provides moisture and helps activate the vinegar for natural leavening.
- 1 tsp apple cider vinegar: Reacts with baking powder creating a light and fluffy texture.
- 1 tsp vanilla extract: Adds warmth and a subtle sweet aroma that complements the chocolate.
- 175g dark chocolate chips: The star of the show, offering melty pockets of intense chocolate flavor throughout.
How to Make Vegan Chocolate Chip Muffins Recipe
Step 1: Warm up your kitchen
Start by preheating your oven to 180°C (350°F) and lining a muffin tin with lovely muffin cases. This sets the stage perfectly so your muffins bake evenly and look picture-perfect.
Step 2: Prepare the vegan buttermilk
In a jug, combine your plant-based milk with apple cider vinegar and let it rest while you gather the dry ingredients. This mixture will curdle slightly, mimicking the acidity and tang of traditional buttermilk that tenderizes the crumb.
Step 3: Mix dry ingredients
In a large bowl, whisk together the self-raising flour, baking powder, cornstarch, caster sugar, and a pinch of salt until evenly combined. This ensures your muffins rise beautifully and have a delicate crumb.
Step 4: Combine wet and dry with care
Create a well in the center of the dry ingredients. Pour in the vegetable oil, vanilla extract, and the acidified plant milk. Stir gently but thoroughly until just combined, being careful not to overmix — that secret keeps muffins tender.
Step 5: Fold in chocolate magic
Carefully fold in most of the dark chocolate chips, reserving about a third to sprinkle on top later. This guarantees gooey bites inside, plus a gorgeous, chocolate-topped finish.
Step 6: Fill and top the muffin cases
Spoon your luscious batter into each muffin case until they’re about three-quarters full to allow room for rising. Then scatter the remaining chocolate chips on top to create an inviting and glossy chocolatey crust.
Step 7: Bake to perfection
Place the tray in your oven and bake for 20 to 25 minutes or until a skewer inserted in the center comes out clean. The kitchen will fill with the intoxicating scent of melting chocolate and vanilla — pure happiness in the making.
Step 8: Cool and enjoy
Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack. Cooling prevents sogginess and helps their texture set perfectly, making each bite heavenly.
How to Serve Vegan Chocolate Chip Muffins Recipe
Garnishes
Sprinkle a dusting of powdered sugar for an elegant touch or add a light spread of vegan butter or nut butter that melts beautifully onto a warm muffin, enhancing richness without overpowering the chocolate.
Side Dishes
Pair these muffins with a refreshing fresh fruit salad to balance sweetness with tart juiciness or a steaming cup of plant-based milk latte for a cozy, satisfying snack experience.
Creative Ways to Present
For a party or brunch, serve muffins in colorful paper cases or arrange them on a tiered cake stand scattered with fresh berries and mint leaves. You can also slice them in half and layer with vegan cream cheese and sliced strawberries for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your Vegan Chocolate Chip Muffins Recipe in an airtight container at room temperature for up to three days. This keeps them soft and prevents drying out, so you can enjoy a breakfast or snack anytime.
Freezing
If you want to keep these muffins longer, wrap each one individually in plastic wrap or foil and place them in a freezer bag. They freeze perfectly for up to two months, preserving freshness and flavor wonderfully.
Reheating
To revive that just-baked warmth, thaw frozen muffins at room temperature and then warm them gently in the oven at 160°C (320°F) for 5 to 7 minutes. A quick zap in the microwave for 20 seconds works too, just be careful not to overheat.
FAQs
Are these Vegan Chocolate Chip Muffins Recipe gluten-free?
This recipe uses self-raising flour which typically contains gluten. To make it gluten-free, you can substitute with a gluten-free self-raising flour blend that works well in baking.
Can I use other types of plant-based milk?
Absolutely! Almond, soy, oat, or coconut milk all work beautifully here. Just make sure they are unsweetened to control the muffin’s sweetness level.
What’s the purpose of apple cider vinegar in this recipe?
Apple cider vinegar reacts with the baking powder to create bubbles that help the muffins rise, giving them a fluffy, tender texture similar to buttermilk.
Can I substitute chocolate chips with something else?
Of course! You can use chopped vegan chocolate bars, dried fruit like raisins or cranberries, or even chopped nuts to add a different texture and flavor.
How do I know when the muffins are done baking?
Insert a wooden skewer or toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs but no raw batter. The muffins will also spring back slightly when lightly pressed on top.
Final Thoughts
Trying this Vegan Chocolate Chip Muffins Recipe is like inviting a little piece of sunshine and comfort into your kitchen. With its easy method, wholesome ingredients, and irresistible chocolate goodness, it’s a treat that feels both indulgent and nourishing. Whether you’re baking for yourself, your family, or friends, these muffins are sure to be a hit. So preheat that oven and get ready to fill your home with the warm, sweet aroma of happiness!
Print
Vegan Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 muffins
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Deliciously moist and fluffy vegan chocolate chip muffins made with plant-based milk and dark chocolate chips. These muffins are perfect for a dairy-free, egg-free treat that can be enjoyed for breakfast or as a snack.
Ingredients
Dry Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
Wet Ingredients
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Add-ins
- 175g dark chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases to prevent sticking.
- Create vegan buttermilk: In a jug, combine the plant-based milk with apple cider vinegar and set aside for a few minutes to allow it to curdle, simulating buttermilk.
- Mix dry ingredients: In a large mixing bowl, whisk together the self-raising flour, baking powder, cornstarch, salt, and caster sugar until evenly combined.
- Add wet ingredients: Make a well in the center of the dry ingredients, then pour in the vegetable oil, vanilla extract, and the curdled milk mixture. Stir gently until the batter is just combined and smooth without overmixing.
- Fold in chocolate chips: Gently fold in the dark chocolate chips, reserving about one-third of the chips to sprinkle on top of the muffins later.
- Fill muffin cases: Spoon the batter evenly into the muffin cases, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top for a delightful finish.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Cool muffins: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. This helps them set and retain moisture.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute dark chocolate chips with dairy-free white chocolate or dried fruits if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For added moisture, you can add a tablespoon of applesauce or mashed banana to the batter.
