If you’re in the mood for something sweet, soft, and impossibly chocolatey—but want to keep things plant-based and easy—you’re about to fall for these Vegan Chocolate Chip Muffins. With a moist crumb, bursts of melty chocolate, and a tender golden top, they’re the kind of treat everyone loves, vegan or not. This recipe proves that you don’t have to sacrifice amazing flavor or indulgence just because you skip the eggs and dairy. Whether it’s a cozy breakfast, an after-school snack, or a bake-and-share weekend project, these muffins promise pure joy in every bite.
Ingredients You’ll Need
Every ingredient in this recipe has a purpose, and together they create that classic bakery-style muffin texture and taste we all crave. Don’t worry, there’s nothing fussy here—just pantry staples that each shine in their own way, ensuring your Vegan Chocolate Chip Muffins turn out perfect every time.
- All-purpose flour: Provides structure and gives the muffins that light, fluffy crumb essential to any great baked good.
- Organic cane sugar: Adds sweetness and subtle caramel notes, helping the muffins rise and brown beautifully.
- Light brown sugar: Brings a hint of molasses flavor and extra tenderness to every bite.
- Baking powder: Gives that classic domed muffin top and ensures a lofty rise.
- Baking soda: Reacts with the vinegar for a soft, delicate crumb.
- Salt: Heightens all the flavors—don’t skip it!
- Unsweetened almond milk: Adds moisture without overpowering the muffins; oat milk or other plant milks work beautifully too.
- Melted coconut oil (or other neutral oil): Keeps the muffins moist and adds richness, but stays subtle.
- Apple cider vinegar: Teams up with the baking soda for extra lift and a tender texture.
- Vanilla extract: Rounds out the flavors and gives that comforting bakery aroma.
- Vegan chocolate chips: The star ingredient! Use your favorite variety for bursts of chocolate throughout every muffin.
- Extra chocolate chips for topping: Optional, but they make the tops irresistibly melty and pretty.
How to Make Vegan Chocolate Chip Muffins
Step 1: Prep Your Muffin Tin and Oven
Preheat your oven to 375°F and line a standard muffin tin with paper liners, or lightly grease it if you prefer. This step sets up your Vegan Chocolate Chip Muffins for an easy release and ensures those beautiful rounded tops form perfectly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, both sugars, baking powder, baking soda, and salt. Take a moment to break up any clumps, creating a fluffy, even base. This makes a world of difference for light, evenly-textured muffins.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until smooth. This blend is key to the super-moist, egg-free batter that makes Vegan Chocolate Chip Muffins so irresistibly tender.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients. With a rubber spatula or wooden spoon, gently stir just until the flour is almost mixed in—no overbeating here! A few streaks are fine. This keeps the muffins fluffy, not dense.
Step 5: Fold in the Chocolate Chips
Gently fold in the vegan chocolate chips, being careful not to overmix. This way, each muffin gets plenty of chocolate in every bite without toughening the batter. Reserve a handful of chips for topping if you like a bakery-style finish.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about three-quarters full. For a picture-perfect look, sprinkle a few more chocolate chips on top of each. This step makes your Vegan Chocolate Chip Muffins look every bit as amazing as they taste.
Step 7: Bake and Cool
Slide the tin onto the center rack and bake for 18 to 22 minutes. Check for doneness with a toothpick—it should come out clean or with just a few crumbs (avoid the melted chips when testing!). Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling for the ideal texture.
How to Serve Vegan Chocolate Chip Muffins
Garnishes
For a simple touch, dust the tops with a little powdered sugar or drizzle with a quick vegan chocolate glaze. If you want extra decadence, spread a bit of vegan butter or your favorite nut butter while the muffins are still warm.
Side Dishes
Pair these muffins with a bowl of fresh fruit or a creamy non-dairy yogurt for a balanced breakfast. They’re also lovely alongside a steaming mug of coffee, chai, or oat milk hot chocolate for a cozy snack.
Creative Ways to Present
Arrange your Vegan Chocolate Chip Muffins on a rustic wooden board for a charming brunch spread, or stack them high on a cake stand for parties. For lunchboxes or picnics, wrap each muffin in parchment for a sweet, grab-and-go treat.
Make Ahead and Storage
Storing Leftovers
Keep muffins in an airtight container at room temperature for up to three days—they’ll stay moist and delicious, ready for a quick snack at any time. For humid environments, refrigerate to extend freshness, but allow them to come to room temperature before serving for best flavor.
Freezing
If you want to make your Vegan Chocolate Chip Muffins last even longer, just pop them in a freezer-safe bag or container and freeze for up to two months. Freeze them individually wrapped for the ultimate convenience and easy lunch packing.
Reheating
To bring back that fresh-from-the-oven magic, gently warm a muffin in the microwave for 10–15 seconds or reheat in a 300°F oven for a few minutes. This revives the soft texture and gets the chocolate perfectly melty again.
FAQs
Can I use a different type Breakfast, Snack
Absolutely! Oat milk, soy milk, or even rice milk work just as well as almond milk. Just make sure it’s unsweetened to keep the muffins from being too sweet.
What if I don’t have coconut oil?
No worries—any neutral oil, such as sunflower, canola, or grape seed oil, makes a great substitute. The texture and taste will be just as delightful.
Can I add nuts or fruit to the muffins?
Of course! Chopped walnuts, pecans, or even a handful of dried cherries or cranberries blend in beautifully. Just fold them in at the same time as the chocolate chips.
Why do you add vinegar to the batter?
The little bit of apple cider vinegar interacts with the baking soda, creating lift and that tender crumb you want in Vegan Chocolate Chip Muffins. You won’t taste the vinegar—it simply makes the muffins fluffier.
How do I get bakery-style high muffin tops?
Fill your muffin cups about three-quarters full, and don’t overmix the batter. For even higher domes, let the batter rest in the tin for 5–10 minutes before baking.
Final Thoughts
I hope you feel inspired to whip up a batch of these Vegan Chocolate Chip Muffins soon. There’s something so special about homemade muffins—especially when they’re this easy, crowd-pleasing, and full of plant-powered goodness. Whether you share them or savor them all yourself, I promise these muffins are a recipe you’ll come back to again and again!
Print
Vegan Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Indulge in these moist and fluffy Vegan Chocolate Chip Muffins that are perfect for breakfast or as a snack. Loaded with vegan chocolate chips, these dairy-free delights are sure to please your taste buds.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- â…“ cup melted coconut oil (or other neutral oil)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Additional:
- ¾ cup vegan chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and prepare a muffin tin with liners or grease.
- Prepare Dry Ingredients: In a large bowl, mix the flour, cane sugar, brown sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Mix Batter: Combine wet and dry ingredients, then gently stir in chocolate chips.
- Bake: Fill muffin cups, top with extra chocolate chips, bake for 18–22 minutes.
- Cool and Serve: Let muffins cool in the tin before transferring to a rack to cool completely.
Notes
- You can use any plant-based milk as a substitute for almond milk.
- For a nut-free version, try oat milk and sunflower oil.
- Muffins are best enjoyed within 2–3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
