If you’ve ever craved a tender, rich, and irresistibly chocolatey treat, then this Vegan Chocolate Chip Muffins Recipe is about to become your new best friend in the kitchen. These muffins are perfectly fluffy and bursting with gooey dark chocolate chips, all made without any animal products. Whether you’re vegan, lactose intolerant, or simply looking for a delicious snack, this recipe strikes the perfect balance between quick, simple, and absolutely scrumptious. Let me take you through every step so you can enjoy these delightful muffins fresh from your oven in no time.
Ingredients You’ll Need
The beauty of this Vegan Chocolate Chip Muffins Recipe lies in its simplicity and the quality of the ingredients. Each component plays a crucial role in lending the muffins their soft texture, sweetness, and that perfect chocolatey punch.
- 200g self-raising flour: This is your base, providing the structure and light rise essential for fluffy muffins.
- 1 tsp baking powder: Gives an extra lift to ensure the muffins are airy and soft.
- 1 tsp cornstarch: Helps to keep the muffins tender and moist by preventing toughness.
- 150g caster sugar: Adds just the right level of sweetness without overpowering the chocolate.
- Pinch of salt: Balances the sweetness and enhances all the flavors beautifully.
- 80ml vegetable oil: Keeps the muffins moist and gives them a pleasant richness.
- 200ml plant-based milk: This is the liquid that brings everything together and activates the baking agents.
- 1 tsp apple cider vinegar: Reacts with the baking powder to create a tender crumb and slight tang.
- 1 tsp vanilla extract: Infuses a warm, fragrant sweetness that pairs perfectly with chocolate.
- 175g dark chocolate chips: The star ingredient, melting into pockets of chocolatey goodness in every bite.
How to Make Vegan Chocolate Chip Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start off by preheating your oven to 180°C (350°F). Line a muffin tin with good-quality muffin cases—this not only helps the muffins release easily but also makes for a pretty presentation.
Step 2: Create the Vegan “Buttermilk” Mixture
In a jug, combine your plant-based milk with the apple cider vinegar and leave it to sit for a few minutes. This little trick turns the milk slightly curdled, mimicking buttermilk’s tang and improving the muffin’s texture.
Step 3: Mix the Dry Ingredients
Grab a large bowl and whisk together the self-raising flour, baking powder, cornstarch, sugar, and a pinch of salt. This step ensures everything is evenly distributed for a uniform rise and balanced flavor.
Step 4: Combine Wet and Dry Ingredients
Make a well in the center of your dry mix and pour in the vegetable oil, vanilla extract, and your “buttermilk” mixture. Carefully stir until everything just comes together—don’t overmix, or you’ll risk dense muffins.
Step 5: Fold in Chocolate Chips
Gently fold in most of the dark chocolate chips, saving about a third to sprinkle on top later. This ensures you get chocolate in every bite and a tempting chocolate topping.
Step 6: Fill Your Muffin Cases
Spoon the luscious batter into the prepared muffin cases, filling each about three-quarters full—this gives them room to rise without overflowing. Sprinkle the remaining chocolate chips on top for a pretty, chocolate-studded finish.
Step 7: Bake to Perfection
Pop the muffins into the preheated oven and bake for 20 to 25 minutes. To test doneness, insert a skewer — if it comes out clean or with just a few crumbs, they’re ready!
Step 8: Cool Before Enjoying
Let the muffins rest in the tin for about 10 minutes to firm up, then transfer them to a wire rack to cool completely. This cooling step helps the muffins set perfectly without becoming soggy.
How to Serve Vegan Chocolate Chip Muffins Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vegan chocolate sauce can elevate your muffins to a special treat. Fresh berries or a sprinkle of chopped nuts also make lovely toppings that add a pop of color and texture.
Side Dishes
These muffins pair wonderfully with a steaming cup of coffee, tea, or your favorite plant-based milk latte. For a more indulgent experience, try serving alongside vegan yogurt or nut butter for a wholesome snack or light breakfast.
Creative Ways to Present
You can jazz these muffins up by slicing them in half and toasting lightly, then spreading with your favorite vegan spread. For parties, try arranging them on a tiered cake stand with fresh fruits, or package them in pretty boxes as homemade gifts that everyone will love.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Vegan Chocolate Chip Muffins Recipe in an airtight container at room temperature for up to 3 days to keep them moist and fresh.
Freezing
If you want to enjoy these muffins later, they freeze beautifully. Wrap each muffin individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months and thaw quickly at room temperature.
Reheating
To bring your muffins back to life, warm them in a preheated oven at 160°C (320°F) for about 10 minutes or pop them in the microwave for 20 seconds. Enjoy warm for that fresh-baked feel and melty chocolate charm.
FAQs
Can I use other types of flour instead of self-raising flour?
Absolutely! You can substitute with all-purpose flour, but be sure to add extra baking powder to help the muffins rise—about 1 ½ teaspoons per 200g of flour.
Are there any alternative sweeteners I can use?
Yes, you can swap caster sugar for coconut sugar or maple syrup. If using liquid sweeteners like maple syrup, reduce the plant-based milk slightly to balance the moisture.
Can I add nuts or dried fruit to this Vegan Chocolate Chip Muffins Recipe?
Definitely. Chopped walnuts, pecans, or dried cranberries make wonderful additions for extra texture and flavor. Just fold them in with the chocolate chips before baking.
What plant-based milk works best for this recipe?
Almond, soy, oat, or cashew milk all work perfectly. Pick your favorite or what you have on hand—each will subtly influence the flavor.
How long do these muffins keep fresh?
Freshly baked at room temperature, these muffins stay soft and delicious for about 3 days. Beyond that, freezing is your best bet to maintain quality.
Final Thoughts
This Vegan Chocolate Chip Muffins Recipe is a delightful treat that’s quick to whip up and sure to impress whether you’re baking for yourself, family, or friends. The combination of soft, moist crumb and decadent chocolate chips strikes a balance that’s simply irresistible. So go ahead—bake a batch and share the joy of these delicious muffins. Your taste buds will thank you!
Print
Vegan Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Deliciously moist and fluffy vegan chocolate chip muffins made with plant-based ingredients. These muffins combine self-raising flour, dark chocolate chips, and a hint of vanilla for a perfectly sweet treat that’s entirely dairy and egg free. Ideal for a quick breakfast or an afternoon snack, they bake up golden and tender in just 25 minutes.
Ingredients
Dry Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
Wet Ingredients
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Add-ins
- 175g dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases to prevent sticking and ensure easy removal.
- Curdle the Milk: In a jug, combine the plant-based milk with apple cider vinegar and let it sit for a few minutes until it curdles, simulating buttermilk and improving muffin texture.
- Mix Dry Ingredients: In a large mixing bowl, whisk together self-raising flour, baking powder, cornstarch, salt, and caster sugar to evenly distribute the leavening agents and flavorings.
- Combine Wet and Dry: Create a well in the center of the dry mixture, then pour in the vegetable oil, vanilla extract, and the curdled milk mixture. Stir gently until everything is just combined to avoid overmixing.
- Add Chocolate Chips: Gently fold in most of the dark chocolate chips, reserving about one third to sprinkle on top of the muffins before baking.
- Fill Muffin Cases: Spoon the batter into the prepared muffin cases, filling each about three-quarters full to allow space for rising. Then, sprinkle the remaining chocolate chips over the batter for a decorative and tasty topping.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the muffins are golden on top and a skewer inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for about 10 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the best texture and preventing sogginess.
Notes
- Using apple cider vinegar with plant-based milk curdles the milk, which improves the muffin’s rise and texture.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- You can substitute dark chocolate chips with dairy-free alternatives to keep the recipe vegan.
- If you prefer nutty flavor, feel free to add chopped nuts along with the chocolate chips.
