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
Scale
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.
