If you’ve been searching for a delightful treat that’s both plant-based and irresistibly cozy, look no further than this Vegan Chocolate Chip Muffins Recipe. These muffins boast a tender crumb, a perfectly balanced sweetness, and rich pockets of dark chocolate that melt just right. Whether you’re a seasoned vegan or just exploring dairy-free options, these muffins are easy to whip up and promise a comforting snack or breakfast that everyone will adore.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create a soft, fluffy texture and rich, chocolaty bursts. Each component plays a crucial role, from the self-raising flour that makes the muffins rise beautifully to the apple cider vinegar that lends a subtle tang and aids in the perfect crumb.
- 200g self-raising flour: Provides the structure and helps the muffins rise to fluffy perfection.
- 1 tsp baking powder: Adds extra lift to keep your muffins light and airy.
- 1 tsp cornstarch: Keeps the muffins tender without weighing them down.
- 150g caster sugar: Sweetens the batter without overpowering the chocolate chips.
- Pinch of salt: Enhances the flavors and balances the sweetness.
- 80ml vegetable oil: Keeps the muffins moist and soft throughout the day.
- 200ml plant-based milk: The dairy-free base that blends everything smoothly.
- 1 tsp apple cider vinegar: Works with the baking powder for that perfect rise and a subtle zing.
- 1 tsp vanilla extract: Adds warmth and depth to the flavor profile.
- 175g dark chocolate chips: The star ingredient for bursts of gooey, bittersweet chocolate in every bite.
How to Make Vegan Chocolate Chip Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 180°C (350°F) and lining your muffin tin with paper cases. This simple step ensures your muffins bake evenly and pop right out when they’re done.
Step 2: Create the Vegan Buttermilk
In a small jug, combine the plant-based milk with the apple cider vinegar. Set this mixture aside for a few minutes to curdle gently. This vegan buttermilk will help your muffins become tender and flavorful.
Step 3: Mix Dry Ingredients
Grab a large mixing bowl and whisk together the self-raising flour, baking powder, cornstarch, caster sugar, and a pinch of salt. This dry mixture forms the base of your muffins and ensures an even rise.
Step 4: Combine Wet Ingredients with Dry
Make a well in the center of your dry ingredients. Pour in the vegetable oil, vanilla extract, and your prepared vegan buttermilk. Stir gently until everything is just combined—be careful not to overmix, or the muffins might turn out dense.
Step 5: Fold in Chocolate Chips
Carefully fold most of the dark chocolate chips into the batter, saving about one-third to sprinkle on top for a gorgeous finish. This step adds richness and those delightful melty bits throughout each muffin.
Step 6: Fill and Bake
Spoon the batter into your lined muffin cases, filling each about three-quarters full. Sprinkle the reserved chocolate chips over the tops for a beautiful look and extra chocolatey bite. Pop the tray into the oven and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
Step 7: Cool and Enjoy
Once baked, give your muffins about 10 minutes to cool in the tin before transferring them to a wire rack. This cooling allows them to set perfectly without losing moisture.
How to Serve Vegan Chocolate Chip Muffins Recipe
Garnishes
Kicking things up a notch is easy with a sprinkle of powdered sugar or a drizzle of vegan chocolate sauce over the muffins. Toasted coconut flakes or chopped nuts also add a lovely texture and look inviting on top.
Side Dishes
These muffins pair wonderfully with a warm cup of plant-based latte or your favorite herbal tea. For a heartier breakfast, serve alongside fresh fruit or a dollop of dairy-free yogurt for a balanced and satisfying meal.
Creative Ways to Present
Looking to impress your guests? Place these muffins in a charming basket lined with a colorful cloth napkin. Or, slice them carefully and use as mini sandwich bases with vegan cream cheese or nut butter for a fun snack twist.
Make Ahead and Storage
Storing Leftovers
Keep your muffins fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to three days — perfect for grabbing on a busy morning or sharing with friends.
Freezing
If you want to make a batch ahead of time, these vegan chocolate chip muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll be ready to enjoy anytime within 2 months.
Reheating
When you’re ready to eat, simply thaw the muffins at room temperature or pop them in the microwave for 20 seconds. For a crispy outside and warm inside, a quick toast in a toaster oven works like a charm.
FAQs
Can I use other types of plant milk?
Absolutely! Almond, soy, oat, or coconut milk all work wonderfully in this Vegan Chocolate Chip Muffins Recipe, each bringing its subtle flavor nuances.
What if I don’t have cornstarch?
You can substitute cornstarch with potato starch or arrowroot powder to maintain that tender crumb texture without any problem.
Are these muffins gluten-free?
This recipe isn’t gluten-free since it uses self-raising flour, but you can swap in a gluten-free self-raising blend to make it suitable for gluten-sensitive eaters.
How do I make the muffins less sweet?
Simply reduce the caster sugar amount to 100g or adjust according to your taste, while still enjoying the richness from the chocolate chips.
Can I add nuts or fruit to the recipe?
Definitely! Chopped walnuts, pecans, or dried cranberries make fantastic additions, adding texture and flavor layers to your vegan muffins.
Final Thoughts
Once you try this Vegan Chocolate Chip Muffins Recipe, it’s sure to become one of your go-to recipes for a quick, comforting treat that satisfies any sweet craving. Easy to prepare and utterly delicious, these muffins make plant-based baking accessible and joyful, perfect for sharing or savoring solo with your favorite drink.
Print
Vegan Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 muffins
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
These Vegan Chocolate Chip Muffins are soft, moist, and packed with rich dark chocolate chips. Made with simple plant-based ingredients, these muffins are perfect for a delicious dairy-free and egg-free treat that everyone can enjoy.
Ingredients
Dry Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
Wet Ingredients
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Add-ins
- 175g dark chocolate chips
Instructions
- Preheat oven and prepare tin: Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases, ensuring they’re ready to hold the batter.
- Curdle the plant-based milk: In a jug, combine the plant-based milk with apple cider vinegar and set it aside for a few minutes to allow it to curdle, mimicking buttermilk.
- Mix dry ingredients: In a large mixing bowl, whisk together self-raising flour, baking powder, cornstarch, caster sugar, and a pinch of salt until fully combined and aerated.
- Combine wet and dry ingredients: Make a well in the center of your dry ingredients, then pour in the vegetable oil, vanilla extract, and the curdled milk mixture. Stir gently until the batter is fully combined but not overmixed to keep it light.
- Fold in chocolate chips: Gently fold in the dark chocolate chips, reserving about one-third of them to sprinkle on top of the muffins before baking.
- Fill muffin cases: Spoon the batter into the prepared muffin cases, filling each about three-quarters full to allow room for rising. Sprinkle the reserved chocolate chips evenly over the tops.
- Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool the muffins: Allow the muffins to cool for 10 minutes in the tin to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute dark chocolate chips with dairy-free white chocolate or vegan nuts for variation.
- Ensure not to overmix the batter to keep muffins fluffy and tender.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use any plant-based milk like soy, almond, or oat milk according to your preference.
- For a healthier option, you can reduce sugar to 100g, but this will affect sweetness.
