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.
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.