Name: Vegan Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 200g self-raising flour; 1 tsp baking powder; 1 tsp cornstarch; 150g caster sugar; Pinch of salt; 80ml vegetable oil; 200ml plant-based milk (soy, oat, almond, etc.); 1 tsp apple cider vinegar; 1 tsp vanilla extract; 175g dark chocolate chips (dairy-free)

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Why You’ll Love This Recipe

Quick & Easy: Just 25 minutes from start to finish with simple, everyday ingredients.
Totally Vegan: No dairy or eggs, but still soft, moist, and flavorful.
Perfectly Sweet: Caster sugar and dark chocolate chips bring just the right amount of sweetness.
Customizable: Swap in your favorite mix-ins like nuts or fruit for variety.
Great for Sharing: Make a batch for friends, family, or meal prep.

Ingredients

200g self-raising flour
1 tsp baking powder
1 tsp cornstarch
150g caster sugar
Pinch of salt
80ml vegetable oil
200ml plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract
175g dark chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 180°C (350°F) and line a muffin tin with paper cases.
Prepare Vegan Buttermilk: Combine the plant-based milk and apple cider vinegar in a jug. Let sit for a few minutes.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cornstarch, sugar, and salt.
Combine Wet Ingredients: Pour the oil, vanilla extract, and milk mixture into the dry ingredients. Stir until just combined.
Add Chocolate Chips: Gently fold in most of the dark chocolate chips, saving some for topping.
Fill Muffin Cases: Spoon the batter into the prepared cases, then sprinkle the remaining chocolate chips on top.
Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let muffins cool in the tin for 10 minutes before transferring to a wire rack.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6–8 muffins

Variations

Nutty Twist: Add chopped walnuts or pecans for extra crunch.
Fruit Boost: Mix in blueberries or raspberries for a fruity variation.
Spiced Option: Add a pinch of cinnamon or nutmeg for a warm spice note.

Storage/Reheating

Storage: Store in an airtight container at room temperature for 3–5 days.
Freezing: Wrap muffins in foil or plastic wrap and freeze for up to 1 month. Defrost fully before eating.
Reheat: Warm briefly in the microwave or oven for a just-baked feel.

FAQs

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.

Can I use a different oil?

Yes, melted coconut oil or canola oil works well too.

What plant milk is best?

Any type will work—soy, almond, oat, or coconut are all great choices.

How do I make them more moist?

Ensure not to overbake, and consider adding a spoon of dairy-free yogurt to the batter.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly, though it may affect the sweetness and texture.

What’s the best way to measure flour?

Spoon it into the measuring cup and level it off—don’t scoop directly from the bag.

Can I make mini muffins?

Yes! Adjust baking time to 12–15 minutes.

Do I have to use self-raising flour?

If not available, use all-purpose flour plus 2 tsp baking powder per cup of flour.

Can I use other types of chocolate?

Definitely! Try white or vegan milk chocolate chips for variety.

Are these muffins good for breakfast?

Yes, they’re lightly sweet and make a great on-the-go morning option.

Conclusion

These Vegan Chocolate Chip Muffins are soft, fluffy, and loaded with chocolatey goodness. Whether you’re looking for a quick snack or a plant-based dessert, this easy recipe delivers every time. Enjoy warm or pack them for a sweet treat on the go!

Vegan Chocolate Chip Muffins

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These Vegan Chocolate Chip Muffins are soft, fluffy, and packed with dairy-free chocolate chips. Made with simple pantry ingredients and ready in just 25 minutes, they’re perfect for breakfast, snacking, or dessert. A quick and easy plant-based treat everyone will love!

Author: Amy
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6–8 muffins
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper cases.
Make Vegan Buttermilk: Combine the plant milk and apple cider vinegar in a jug. Let it sit for 5 minutes to curdle.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, cornstarch, sugar, and salt.
Combine Wet & Dry: Pour in the oil, vanilla, and milk mixture. Stir gently until just combined—do not overmix.
Add Chocolate Chips: Fold in most of the chocolate chips, reserving a handful to sprinkle on top.
Fill Muffin Cases: Divide the batter evenly among the muffin cases and top with the remaining chocolate chips.
Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Nutty Twist: Stir in chopped walnuts or pecans.

Fruit Boost: Fold in fresh or frozen berries like blueberries or raspberries.

Spiced Option: Add a pinch of cinnamon or nutmeg for a cozy flavor.