Moist & Fluffy Vegan Chocolate Chip Muffins

Vegan chocolate chip muffins that are soft, moist, fluffy, and so easy to make! You’ll love how quick they are to prepare, having them as snacks, or enjoying them as a sweet treat with tea or coffee.

These homemade vegan muffins are moist and full of chocolatey goodness, and even though they’re egg-free and dairy-free, they taste just like the classic muffins you remember and loved.

I don’t know about you, but I’m a huge fan of warm homemade muffins, especially when they’re packed with gooey, melty chocolate chips.

You could probably guess that all on your own if you browse through all of my easy vegan muffin recipes!

Whether you're baking these for someone special or just treating yourself (because you deserve it!), they’re quick to make, totally worth it, and way too easy to reach for. Let’s bake a batch!

What’s in This Recipe

Ingredient Talk

Note: Only ingredients with special notes are included in the list below. The full ingredient list can be found in the recipe card.

Flour - You will need all-purpose white flour.

Dairy-Free Milk - This is one component of the vegan buttermilk you will be making. In my testing, soy milk always makes the best vegan buttermilk; however, if you don't have soy milk, any dairy-free milk will work.

Let's Walk Through It

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)

Next, remove the muffins and place them on a rack to cool. Serve warm or fully cool before devouring!

Store Them Like a Pro

Keep your chocolate chip muffins fresh by storing them in an airtight container at room temperature for up to five days.

Want to Freeze Them?

You can do that, too! Once fully cooled, wrap your muffins individually and freeze in an airtight container for up to two months. Thaw at room temperature, and if you'd like, warm in the microwave before serving.

Tips for a Perfect Finish

• Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
• Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements. Please read my article about how to measure flour correctly.
• Use room temperature milk. Take it out of the fridge well before you start. Using room temperature ingredients in your baking will result in lighter, airier, fluffier textures. If your oil of choice for this recipe is coconut oil, room temperature ingredients will also prevent the batter from solidifying.
• Make sure your baking powder and baking soda are fresh. If they aren't, your muffins will end up dense, flat, and gummy.
• Take extra care not to over-bake your muffins, or they will be dry.
• Read this post from top to bottom before you start. I’ve shared my tips gathered during testing throughout, so you get everything right. Also, read through the full recipe before getting started.
• Follow the recipe exactly as it’s written for the very best results.

If This Recipe Makes Its Way to Your Oven...

Please let me know by leaving a comment and rating below. I'd also love to see your remake, you can show me by adding your picture to Instagram and tagging me (I'm @delightfuladventures on Instagram).