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    Home » Breads/ Donuts/ Muffins

    Published: Oct 14, 2022 · Modified: Apr 5, 2024 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Vegan Chocolate Chip Muffins Recipe

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    These are the best vegan chocolate chip muffins! They are easy to make and melt in your mouth delicious with a tender vanilla muffin base and sweet chocolate chips scattered throughout. 

    A single vegan chocolate chip muffins with its wrapper open on a wood background.

    These taste just like traditional chocolate chip muffins. No one would know or care that they are vegan. The whole family loves these, and I would say they are one of my favorite muffins. I think I probably have a lot of favorite muffins, but it's just so hard to decide between them.

    There are SO many good muffins in the world. The tops of these muffins get a little crust on them, and they almost taste like a chocolate chip cookie. The muffin tops are definitely worth the hype on these babies. Check out these other amazing vegan recipes like these; Vegan Banana Crumb Muffins, Classic Vegan Blueberry Muffins, or Vegan Apple Muffins.

    What I love about this recipe...

    • Made with simple ingredients
    • They taste like a bakery-style muffin.
    • They have the perfect texture.
    • It will remind you of chocolate chip cookies in a muffin form. 
    • Super easy recipe. 
    Jump to:
    • What I love about this recipe...
    • Ingredients and Substitutions
    • How to make vegan chocolate chip muffins
    • Expert Recipe Tips and Tricks
    • Recipe FAQS
    • Check out these easy vegan muffin recipes...
    • Vegan Chocolate Chip Muffins

    Ingredients and Substitutions

    • All purpose flour- If you want to make these muffins gluten-free, you can use gluten-free all-purpose flour in a 1:1 ratio instead of the all purpose flour.
    • Baking powder- baking soda- these two work together to create the perfect rise for these vegan muffins.
    • Salt- helps balance out the sweet flavor.
    • Vegan melted butter cooled slightly- I've never tried this with oil. I think the vegan butter will lend the best crumb and flavor for these.
    • White sugar- this works great with this recipe you could try brown sugar if that's all you have.
    • White vinegar- apple cider vinegar in a pinch.
    • Dairy-free milk- soy milk, oat milk, almond milk, the thicker, the better. Whichever plant-based milk you prefer. 
    • Pure vanilla extract- makes this taste like a cookie.
    • Vegan chocolate chips—You can use regular or mini; I just like the look of the mini chips in the muffins.

    Check out the recipe card at the bottom of this post for the full recipe.

    How to make vegan chocolate chip muffins

    A brown muffin tin with white cupcake/muffin liners empty.

    Step 1—Start by preheating the oven to 425 degrees. Line a muffin tin (muffin pan) with muffin liners (muffin cups), and set it aside.

    Vegan buttermilk in a glass mason jar with a gold spoon in it.

    Step 2- Take a liquid measuring cup and melt the vegan butter and set it aside to let it cool.  Get another cup, add non-dairy milk and vinegar, and stir (this makes vegan buttermilk); let this sit.

    vegan muffin dry ingredients in a large glass bowl.

    Step 3- Take a large bowl and combine your dry ingredients: flour, baking powder, baking soda, salt, and sugar; whisk until combined well.

    vegan chocolate chip muffin batter in a clear bowl.

    Step 4—Take your wet ingredients: melted vegan butter, vegan buttermilk, and vanilla extract. Combine the vanilla extract and buttermilk, add the vegan butter and buttermilk to the dry ingredients, and mix until combined, then fold in your vegan chocolate chips.

    Vegan chocolate chip muffin batter in a muffin tin with muffin liners.

    Step 5- Take a large cookie scoop or ice cream scoop and scoop an even amount of the muffin batter into the muffin tins. You can place more chocolate chips on the top if you feel they need them.

    Cooked vegan chocolate chip muffins in a muffin tin.

    Step 6- Bake in the preheated oven for 5 minutes, then drop the temperature while keeping them in the oven to 375 degrees and cook for an additional 10-11 minutes or until a toothpick comes out clean; do not overbake. Let sit in the tin for 5 minutes before transferring to a wire rack (cooling rack) to cool completely.

    These are best served the day they are made, either when they have cooled for about 30 minutes or until the chocolate chips aren't so melty, however you like them.

    Expert Recipe Tips and Tricks

    • If you want to add something other than chocolate chips, this muffin batter makes for a great base. You could do dried fruit, nuts, or whatever sounds good.
    • The baking time will be significantly different if you want to make mini muffins. I would cook for 10-13 minutes, but I haven't tried it, so I would start checking at around the 10-minute mark and go from there.
    3 vegan chocolate chip muffins with their wrappers opened on a wood and brown bag backgroud.

    Recipe FAQS

    How do you store these dairy-free chocolate chip muffins?

    Let the muffins come to room temperature before placing them in an airtight container on the counter for up to 3 days. These are best the day they are made, but they are still good for a few days. If you live in a hot environment, you may want to place it in the fridge. I personally prefer the flavor of them on the counter than the fridge.

    Can you freeze these fluffy vegan chocolate chip muffins?

    Yes, you can. Let them come to room temperature, then place them in a freezer-safe container or ziplock and place them in the freezer for up to 3 months. Let them defrost on the counter before enjoying them.

    Which brands of chocolate chips are vegan?

    There are quite a few good vegan chocolate chip brands out there these days. Here are the most common in my area;

    -Trader Joes Semi- Sweet
    -Tollhouse makes a dark chocolate vegan version *check the packages
    -Enjoy Life; all their amazing chocolate chips are safe
    -Pascha chocolate chips *check the back
    -A lot of store brands have a dark chocolate chips that happen to be vegan
    -Lily's baking chips
    -Equal Exchange
    -Costco sometimes has Kirkland chips that are vegan *read the back.

    If you're noticing a trend about reading the back, it's because recipes chan

    Can you make mini muffins?

    I haven't ever tried it with this recipe, and I don't think you would get the rise you wanted if you did it the day before. I would stick to just whipping these up when you need them. They only take about 10 minutes from the start to getting them in the oven.

    Check out these easy vegan muffin recipes...

    • vegan zucchini muffins
      Vegan Chocolate Chip Zucchini Muffins
    • vegan pumpkin muffin stacked two high with a bite out of the top one.
      Vegan Pumpkin Muffins
    • vegan chocolate muffins
      Vegan Chocolate Muffins
    • Vegan Lemon Muffins
      Easy Vegan Lemon Muffins

    If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    vegan chocolate chip muffins

    Vegan Chocolate Chip Muffins

    These bakery-style vegan chocolate chip muffins are seriously delicious. They taste like a chocolate chip cookie with a tender muffin and melty chocolate chips.
    5 from 1 vote
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 12
    Calories: 311kcal
    Author: Courtney Hunter

    Ingredients

    • 2 ½ cups all purpose flour
    • 1 TB baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup vegan melted butter cooled slightly
    • 1 cup white sugar
    • ½ TB white vinegar
    • 1 cup non-dairy milk
    • 1 TB pure vanilla extract
    • 1 cup vegan chocolate chips

    Instructions

    • Start by preheating the oven to 425 degrees. Take a muffin tin, line it with muffin liners, and set it aside.
    • Take a liquid measuring cup and melt the vegan butter and set it aside to let it cool. G another cup and add non-dairy milk and the vinegar and stir (this makes vegan buttermilk); let this sit.
    • Take a large bowl and combine your dry ingredients; flour, baking powder, baking soda, salt, and sugar; whisk until combined well.
    • Take your wet ingredients; melted vegan butter, vegan buttermilk, and vanilla extract. Add the vanilla extract and buttermilk together, add the vegan butter and buttermilk to the dry ingredients and mix until combined, then fold in your vegan chocolate chips.
    • Take a large cookie scoop or ice cream scoop and scoop an even amount of batter into the muffin tins. You can place more chocolate chips on the top if you feel they need them.
    • Bake in the preheated oven for 5 minutes, then drop the temperature while keeping them in the oven to 375 degrees and cook for an additional 10-11 minutes or until a toothpick comes out clean, do not overbake. Let sit in the tin for 5 minutes before transferring to a wire rack to cool completely.

    Notes

    Storing- Let the muffins come to room temperature before placing them in an airtight container on the counter for up to 3 days. These are best the day they are made, but they are still good for a few days. If you live in a hot environment, you may want to place it in the fridge. I personally prefer the flavor of them on the counter than the fridge.
    Freezing- Yes, you can. Let them come to room temperature, then place them in a freezer-safe container or ziplock and place them in the freezer for up to 3 months. Let them defrost on the counter before enjoying them.
    Mini Muffins- I haven't ever tried it with this recipe, and I don't think you would get the rise you wanted if you did it the day before. I would stick to just whipping these up when you need them. They only take about 10 minutes from the start to getting them in the oven.
    Expert Recipe Tips and Tricks
      • If you want to add something other than chocolate chips, this muffin batter makes for a great base. You could do dried fruit, nuts, or whatever sounds good.
      • If you want to make mini muffins, the baking time will be significantly different. I would cook for 10-13 minutes, but I haven't tried it, so I would start checking at around the 10-minute mark and go from there.

    Nutrition

    Serving: 1g | Calories: 311kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Sodium: 348mg | Fiber: 2g | Sugar: 26g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Filed Under: All Recipes, Baking, Breads/ Donuts/ Muffins, Breakfast, Dessert

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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