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    Home » Recipes » Baked goods, desserts and snacks

    Vegan chocolate chip muffins

    Published: Feb 4, 2022 · Modified: Feb 2, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These vegan chocolate chip muffins are easy to make, fluffy, moist and delicious. Made without eggs and dairy. Great to have with your morning tea or coffee.

    Vegan chocolate chip muffins on a counter with chocolate chips
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🥄 Ingredients and substitutions
    • 👩‍🍳 Helpful tips
    • 🧂 Directions
    • ❄️ Storing tips
    • 🥣 Recommended equipment
    • ♨️ Variations
    • 🥖 For gluten free muffins
    • ❓ Frequently asked questions
    • 🍰 More recipes you'll love
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • it's easy
    • vegan & vegetarian because it's eggless and dairy free
    • it's goes great with your morning coffee or an afternoon snack with tea.
    • your kids will love these muffins!

    🥄 Ingredients and substitutions

    This easy recipe is full of simple ingredients.

    • Non-dairy milk - You can also use whatever dairy free milk you have on hand. This adds moisture to the muffins. Oat milk, cashew milk, soy milk, coconut milk and almond milk also work.
    • Vegetable oil - This adds moisture to the muffins as well. You can also use melted coconut oil.
    • Apple cider vinegar - This gets added to the soy milk to make a vegan buttermilk. It reacts with the baking soda to help the muffins get fluffy. You can also use lemon juice if you're in a pinch.
    • Baking soda & baking powder - This is used as a leavening agent and will help the muffins rise.
    • Organic sugar - organic sugar is vegan in the United States. You can also use maple syrup or coconut sugar, but coconut sugar will change the taste of these muffins.
    • Vegan chocolate chips - I love using the Enjoy life brand or Simple Truth organic brand from Kroger. Use whatever dairy-free chocolate chips you can find.
    • Vanilla extract
    • All purpose flour - If you want to make these a little healthier, you can use one cup all purpose and one cup whole wheat.

    👩‍🍳 Helpful tips

    • Don't over mix the batter once you add the wet ingredients in to the dry ingredients. Mix just enough so there's no dry flour on the bottom. If you over mix, your muffins will come out too tough.
    • Fill muffin tin to ¾ of the way full with muffin batter, so they don't over flow when they rise.
    • Let the muffins sit in the muffin pan for 5-10 minutes after baking, so they won't fall apart when they're too warm.
    • Measure the flour accurately by scooping the flour out with a spoon and filling up the measuring cup. Use the flat side of a knife to level off the top of the measuring cup. Measuring flour this way is the most accurate and will create the best results by making sure that you don't use too much flour and it comes out dense or dry.
    Vegan chocolate chip muffins on a cooling rack

    🧂 Directions

    1. Make the buttermilk first by adding soy milk and apple cider vinegar to a medium mixing bowl and set aside.
    2. Add the flour, baking soda, baking powder and salt to a large mixing bowl and stir.
    3. Add the wet ingredients to the mixing bowl with the buttermilk, then mix together wet and dry ingredients.
    4. Add in the chocolate chips and fill up the muffin tins about ¾ full.
    5. Bake for 20-25 minutes at 375 degrees. Let the muffins sit in the muffin tin for a few minutes, then transfer to a cooling rack.

    Make sure to scroll to the recipe card for full step-by-step instructions.

    ❄️ Storing tips

    In the pantry

    Any leftover muffins will last in an airtight container on the counter for about 5-7 days. Let them cool down on a cooling rack or wire rack until they reach room temperature before storing.

    In the fridge

    If you want them to last even longer, store them in an air tight container in the fridge.

    In the freezer

    Yes, these muffins can be frozen. Just put some parchment paper in between the muffins and store them in a freezer friendly bag. Let them thaw out on the counter.

    Overhead view of vegan chocolate chip muffins on a cooling rack

    🥣 Recommended equipment

    A good mixing bowl, rubber spatula and a cooling rack are great to have on hand when making muffins. Silicone muffin liners are great for minimizing waste.

    ♨️ Variations

    These muffins do really well with adding your favorite nuts. Walnuts would be delicious in these. Or you can omit the chocolate chips and add blueberries or raisins. This is a great muffin base recipe to add in whatever your heart desires!

    🥖 For gluten free muffins

    To make gluten free muffins, use all purpose gluten-free flour like from bob's red mill. You will need to make a flax egg to help it stick together.

    To make a flax egg, mix 2 tablespoons of ground flax seeds with 6 tablespoons of water. Stir and let it sit for 5 minutes before adding it in to the wet ingredients.

    ❓ Frequently asked questions

    Do muffins need eggs?

    Not at all! You can substitute vinegar and baking soda to help them get the lift that eggs give.

    Can I use something other than soy milk?

    Feel free to use any plant based milk you have on hand.

    Can I make this oil free?

    For oil free muffins, substitute about ½ cup of apple sauce for the ¼ cup of oil. To cut down on the oil even more, use muffin tin liners instead of spraying the pan with oil.

    🍰 More recipes you'll love

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      Easy Vegan Banana Chocolate Chip Muffins
    • Vegan oatmeal cookies stacked on top of each other
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      The Best Vegan Rice Krispie Treats Recipe (Easy & Gooey)
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      Best dairy free chocolate chip cookies
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      Vegan Peanut Butter Chocolate Chip Cookies

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Vegan chocolate chip muffins on a counter with chocolate chips

    Vegan chocolate chip muffins

    These vegan chocolate chip muffins are easy to make, fluffy, moist and delicious. Made without eggs and dairy. Great to have with your morning tea or coffee.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 212kcal
    Author: Maria
    Prevent your screen from going dark

    Equipment

    • Muffin tin
    • Mixing bowl
    • Cooling rack
    • Utensils

    Ingredients

    US Customary or Metric
    • 1 cup soy milk
    • 1 teaspoon apple cider vinegar
    • 2 cups all purpose flour
    • ¾ cups organic granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ⅓ cup vegetable oil
    • 1 tablespoon vanilla
    • 1 cup dairy free chocolate chips

    Instructions

    • Pre-heat oven to 375 degrees.

    Make the buttermilk

    • Add soy milk and apple cider vinegar to a medium mixing bowl and set aside. This is our vegan buttermilk.
      1 cup soy milk, 1 teaspoon apple cider vinegar

    Mix dry ingredients

    • Spoon the flour into a measuring cup, then level off the top with the flat end of a knife. Add the flour to a large mixing bowl with the baking soda, baking powder, and salt and mix well.
      2 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt

    Mix the wet ingredients

    • In the mixing bowl with the vegan buttermilk, add the sugar, oil and vanilla and mix well
      ¾ cups organic granulated sugar, ⅓ cup vegetable oil, 1 tablespoon vanilla

    Mix together

    • Pour the wet ingredients in with the dry ingredients and add the chocolate chips. Mix just enough so there's no more dry flour on the bottom of the bowl. Be careful not to over mix, or muffins will turn out tough.
      1 cup dairy free chocolate chips

    Bake & cool

    • Spray your muffin pan with non stick spray and scoop out the batter filling only ¾ full. Bake for 20-25 minutes, or until the tops start to turn slightly golden brown. Insert a toothpick and if no raw dough sticks to the toothpick, the muffins are done. Let sit in the muffin pan for 5 minutes, then take muffins out and set on a cooling rack.

    Notes

    - Don't over mix the batter once you add the wet ingredients in. Just enough so there's no dry flour on the bottom. If you over mix, your muffins will come out too tough.
    - Fill muffin tin to ¾ of the way full so they don't over flow when they rise.
    - Let the muffins sit in the muffin tin for 5-10 minutes after baking, so they won't fall apart when they're too warm.
    - Measure the flour accurately by scooping the flour out with a spoon and filling up the measuring cup. Use the flat side of a knife to level off the top of the measuring cup. Measuring flour this way is the most accurate and will make sure that you don't use too much flour and it comes out dense or dry.

    Nutrition

    Calories: 212kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 224mg | Potassium: 52mg | Fiber: 2g | Sugar: 20g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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