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
Scale
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.
