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