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.
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 it almost tastes like a chocolate chip cookie. The muffin tops are definitely worth the hype on these babies.
Vegan Chocolate Chip Muffins Recipe Q&A
Do I have to use mini chocolate chips?
You can use regular or mini; I just like the look of the mini chips throughout the muffins.
Do you need eggs for vegan muffins?
You don’t need eggs for this vegan muffin recipe, and the majority of recipes don’t even need a flax egg replacer.
These eggless chocolate chip muffins have the perfect texture with no egg replacer.
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 change, and I’ve bought things more than once that was vegan, and for some rude reason, they decided to add dairy. So now I try always to double-check!
Can I use coconut oil instead of vegan butter?
I haven’t tried it, but I don’t see why not; melt the coconut oil and let it cool a bit, just like you would with the vegan butter.
Make sure you use the unflavored coconut, or your muffin will taste like a coconut chocolate chip muffin.
Can you make this batter in advance?
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.
Can I make these gluten-free muffins?
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.
Can I add something other than chocolate chips?
Sure, if you want to do something else, this muffin batter makes for a great base. You could do dried fruit, nuts, or whatever sounds good.
Can you make mini muffins?
Yes, 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.
What ingredients do you need for these easy vegan chocolate chip muffins?
Check out the recipe card at the bottom of this post for the full recipe.
- all purpose flour
- baking powder
- baking soda
- vegan melted butter cooled slightly
- white sugar
- white vinegar (apple cider vinegar in a pinch)
- dairy-free milk (soy milk, oat milk, almond milk, the thicker, the better)
- pure vanilla extract
- vegan chocolate chips
How do you make these vegan chocolate chip muffins?
Start by preheating the oven to 425 degrees. Take a muffin tin (muffin pan), line it with muffin liners (muffin cups), and set it aside.
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.
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 the muffin 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 (cooling rack) to cool completely.
How do you serve these?
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.
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.
Want some more easy vegan muffin recipes?
- Vegan Apple Muffins
- Classic Vegan Blueberry Muffins
- Chocolate Chip Zucchini Muffins (V)
- Vegan Pumpkin Muffins
- Vegan Banana Crumb Muffins
- 2 1/2 cups all purpose flour
- 1 TB baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan melted butter cooled slightly
- 1 cup white sugar
- 1/2 TB white vinegar
- 1 cup non-dairy milk
- 1 TB pure vanilla extract
- 1 cup vegan chocolate chips
- 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.
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.
Saturday 15th of October 2022
Hi - they do look tasty but i was curious as to why you considered them to be muffins rather than cupcakes. With the sugar and chocolate chips they seem more like a dessert than breakfast to me.