Vegan Chocolate Chip Muffins

5 from 1 vote

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.

Prep Time10

Cook Time17

Total Time27

Course: All Recipes

Cuisine: American

Diet: Vegan

Servings:

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