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If you are looking for the ultimate vegan chocolate chip muffins recipe, you've come to the right place! These bakery style muffins are fully and moist with gooey chocolate chips in every bite.
Whether you are a long-time vegan or just looking to cut back on animal products, this is a foolproof vegan muffins recipe that delivers every time. Using ingredients you probably already have in your pantry or fridge - oat milk (or almond milk), canola oil, vegan chocolate chips - you'll whip up a dozen muffins that nobody will believe are 100% plant based!
Why you'll love these vegan chocolate chip muffins
There are a lot of vegan muffin recipes out there, but these are special. Here's why:
- No fancy ingredients - you probably already have most of the ingredients in your pantry.
- Adaptable - want vegan blueberry muffins? Just swap out the chocolate chips for blueberries...or cranberries...or cinnamon chips...or nuts. It's up to you!
- Incredibly moist and fluffy - thanks to the combo of oil and oat milk
- One bowl for wet ingredients, one bowl for dry ingredients - minimal dishes, maximum flavor.
- Make ahead friendly - these muffins store on the counter or in the freezer beautifully.
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Ingredients
- oat milk - creamy and neutral, oat milk keeps the muffins moist without overpowering flavor. You can also substitute almond milk or soy milk
- canola oil - you can also use any other neutral oil like vegetable oil or sunflower
- apple cider vinegar - helps activate the baking powder so they rise beautifully. (do not use white vinegar)
- vanilla extract - adds warmth and sweetness
- sugar - you can adjust the amount slightly to your taste, but don't substitute any other sweetener
- all-purpose flour - you can substitute gluten-free flour, but avoid using coconut or almond flour as they don't provide the same structure and texture.
- baking powder - gives the muffins their lift
- salt - don't skip the salt because you are afraid of sodium. It is needed to balance the sweetness
- vegan chocolate chips - you can also use a block of vegan chocolate that has been chopped. (I prefer dark chocolate chips)
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Step By Step Instructions
Preheat your oven to 350F. Line a 12 cup muffin tin with paper muffin liners. Pro tip: lightly spray the muffin liners with cooking spray to prevent sticking.
In a large mixing bowl, whisk together the oat milk, canola oil, apple cider vinegar and vanilla extract. Stir until well combined and smooth.
Add the sugar to the wet ingredients and whisk until incorporated. It should look silky and slightly thickened.
In another bowl, combine the all-purpose flout, baking powder and salt. Whisk gently.
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or a wooden spoon just until combined - do not overmix or you will get pointy and tall muffin tops!
Fold about ⅔ of the chocolate chips (or chunks) in to the batter. You are reserving the other ⅓ of the chocolate for the next step.
Divide the batter evenly among the 12 cups in the muffin tray. Sprinkle the reserved chocolate chips on top.
Bake for 25-30 minutes or until an inserted toothpick comes out clean. Remove pan to a wire cooling rack and let rest for 10 minutes before removing muffins from the pan.
Equipment
Ingredients
- ¾ cup oatmilk
- ¾ cup canola oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 ⅓ cup sugar
- 3 cup all-purpose flour
- 3 teaspoon Baking Powder
- ½ teaspoon salt
- 12 oz vegan chocolate chips
Instructions
- Preheat the oven to 350F
- Line a 12 muffin pan with 12 muffin papers. Pro-tip: grease the inside of the muffin liners with spray oil. Set it aside.
- Mix oat milk, canola oil, apple cider vinegar, and vanilla extract in a large bowl. Whisk to combine.
- Add sugar and mix to incorporate.
- In a separate bowl, whisk together the flour, salt and baking powder.
- Add the dry ingredients to the wet ingredients and stir just to combine. DO NOT OVERMIX
- Fold ⅔ of the chocolate chips or chunks in to the batter, reserving the other ⅓
- Divide the batter in to the 12 prepared muffin liners. Sprinkle the remaining chocolate chips on top.
- Bake for 25-30 minutes or until an inserted toothpick comes out clean
- Remove pan to a wire cooling rack and let the muffins cool in the pan for 10 minutes
Video
Notes
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Pro Tips For Muffin Success
- Grease your muffin liners - Vegan muffins are prone to sticking. A quick spray of oil (even if you use silicone baking liners) helps them release easily
- Don't overmix - I know I have mentioned this a few other times in this post, but I can't stress this enough. A few lumps in your batter is perfectly fine!
- Use quality vegan chocolate - Brands like Enjoy Life or Trader Joe's offer great dairy free options with a rich creamy flavor.
- Make it your own - Add chopped walnuts, shredded coconut or a sprinkle of cinnamon for a flavor twist
Storage & Freezing Instructions
These vegan chocolate chip muffins are perfect for make-ahead baking
- Counter - store in an airtight container for up to 3 days
- Refrigerator - will keep for up to a week. For best results, want in the microwave for 10 seconds before enjoying.
- Freezer - wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds to reheat
These vegan chocolate chip muffins are ideal for busy mornings, lunchboxes, a snack or even for dessert!
