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
Scale
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.
