Vegan Chocolate Chip Muffins

Wake up in decadent style with a Bakery-Style vegan Chocolate Chip Muffins. Moist, fluffy, and bursting with chocolatey flavor.

4.9 from 48 votes

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: muffins

Calories: 193kcal

Author: Sarah McMinn

Ingredients

1 cup soy milk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
2 ½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup granulated sugar
¼ cup + 2 tablespoon vegetable oil
2 teaspoon vanilla extract
¾ cup vegan mini chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 375. Spray a muffin tin with cooking spray and set aside.
In a small bowl combine the soy milk and apple cider vinegar. Whisk together then set aside to allow the milk to curdle. This will take about 5 minutes.
Meanwhile, in a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.
Once milk/vinegar mixture is thick and curdled, resembling buttermilk, add the granulated sugar, oil, and vanilla extract, whisking together until the sugar has completely dissolved. Add the wet ingredients to dry ingredients and mix together until dough is evenly hydrated. Fold in the chocolate chips.
Spoon the batter into the prepared baking sheet so that muffin molds are ⅔rd of the way full. Bake for 20-25 minutes until lightly brown and a knife inserted in the middle comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring onto wire cooling racks to cool completely.
Store in an airtight container at room temperature for up to 3 days.

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Notes

Serving and Storing - Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
Fill muffin tins about ¾ of the way full. Any fuller than that and they will overflow.
Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.

Nutrition