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.
❤️ 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.
- Make the buttermilk first by adding soy milk and apple cider vinegar to a medium mixing bowl and set aside.
- Add the flour, baking soda, baking powder and salt to a large mixing bowl and stir.
- Add the wet ingredients to the mixing bowl with the buttermilk, then mix together wet and dry ingredients.
- Add in the chocolate chips and fill up the muffin tins about ¾ full.
- 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.
🥣 Recommended equipment
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
Not at all! You can substitute vinegar and baking soda to help them get the lift that eggs give.
Feel free to use any plant based milk you have on hand.
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
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Vegan chocolate chip muffins
- 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 well¾ cups organic granulated sugar, ⅓ cup vegetable oil, 1 tablespoon vanilla
- 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.
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.