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Bird's-eye view of three vegan chocolate chip muffins on a dark surface, showing domed tops studded with chocolate chips.

Vegan Chocolate Chip Muffins

Fluffy and moist vegan chocolate chip muffins made with plant-based milk and oil, studded with rich chocolate chips for a satisfying snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 270 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour 188 g
  • 3/4 cup white sugar 150 g
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plant-based milk (such as soy or oat)
  • 1/2 cup light oil (such as canola or vegetable)
  • 1 tablespoon lemon juice or apple cider vinegar makes the muffins fluffy, you will not taste it
  • 1 tablespoon vanilla extract
  • 1 cup vegan chocolate chips 170 g

Instructions
 

  • Preheat oven and prep pan:

    Heat oven to 400°F (205°C). Place paper liners in 12 muffin cups or lightly grease the pan. For bigger muffins, use 8-9 liners.

  • Mix dry and wet ingredients:

    In a large bowl, combine flour, sugar, baking powder, and salt with a whisk. Add plant milk, oil, lemon juice or vinegar, and vanilla; stir gently until just incorporated. Avoid overmixing; some lumps are okay. Overworking the batter can hinder rising. Fold in chocolate chips carefully.

  • Fill cups and bake:

    Evenly distribute the batter among the prepared cups. Bake for 20-25 minutes until tops are light golden and a toothpick inserted in the center emerges clean. For 8-9 large muffins, extend baking by 1-2 minutes.

  • Cool and store muffins:

    Allow muffins to cool in the pan. Keep at room temperature for 3-4 days or freeze in a sealed container.
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