Moist & Fluffy Vegan Chocolate Chip Muffins

A vegan chocolate chip muffin sitting on a small white plate.

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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.

Prep Time15

Cook Time21

Total Time36

Servings:

Author: Gwen Leron

Ingredients

1 cup (250 ml) unsweetened dairy-free milk (room temperature)
1 tablespoon lemon juice or apple cider vinegar
2 ¼ cups (281g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
⅔ cup (134g) sugar
½ cup (125g) oil
1 tablespoon vanilla extract
¾ cup (135g) mini chocolate chips (plus more for sprinkling on top (optional))

Instructions

Preheat oven to 350°F (177°C).
Add muffin liners to your muffin pan or generously grease the inside of each cup with oil. Set aside.

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir.
Set aside for 10 minutes.

Make Muffin Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix the buttermilk, sugar, oil, and vanilla extract together.
Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
Fold in the chocolate chips until they are evenly distributed in the batter.
Using a spoon or a large scoop, evenly divide the batter into the 12 muffin cups. The batter will fill the cups right to the top.
OPTIONAL: Sprinkle mini chocolate chips on top of each muffin.

Bake:

Bake for 21 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
Remove the muffin pan from the oven and let them cool in the pan for a few minutes, then remove them and place them on a cooling rack.

Notes

Please read all of the info above and below before making this recipe.
Store leftovers in an airtight container at room temperature for five days.
To freeze, once they've cooled completely, tightly wrap them individually, store them in a container or freezer bag, and freeze for up to two months. Thaw them at room temperature.
The nutrition info listed below is based on one muffin without any added chocolate chips on top. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.

Nutrition