Light, fluffy vegan chocolate chip muffins. A super quick and easy take on a classic with no unusual ingredients!
Hey there, vegan chocolate chip muffin enthusiasts! This is the third muffin recipe I've delivered to you THIS MONTH, and in my opinion, it's the best one! It's something about that contrast between the pillowy soft, light vanilla muffin and the rich chocolate chips. This recipe will not only win over your vegan pals but will have everyone begging for more. I'm talking about vegan chocolate chip muffins! And I promise, they're so good, even the most hardcore carnivore won't know the difference.
🍫 Vegan Choc Chip Muffins Ingredients
Before we get started, let's gather our ingredients. You'll need:
- Plain white flour (aka all-purpose flour)
- Baking powder
- Corn starch (aka corn flour in the UK)
- Vegan yoghurt (unsweetened and unflavored, I use Coconut Collaborative Brand)
- Granulated sugar
- Vegan butter (melted)
- Soy milk (at room temperature)
- Vanilla extract
- Vegan chocolate chips + more for topping
🥣 How to Make Vegan Chocolate Chip Muffins
The complete recipe for these gorge vegan chocolate chip muffins is waiting for you at the bottom of this page. But for now, let me give you a step-by-step guide about making these GORGEOUS vegan choc chip muffins.
1. Prepare your dry and wet ingredients in two separate bowls. I like to sift my dry ingredients together but it's not strictly necessary.
2. Now mix the two together and add the vegan chocolate chips. Don't worry if things are a little lumpy at this stage. That doesn't matter so much with muffins.
3. Portion out the batter between the 12 wells of a muffin tray. I use muffin liners but you can also just grease the wells with baking spray.
4. Now we just bake! As with most muffin recipes, it's good to give a little blast at a high temperature then bake for another 15 mins at a lower temp. This help them to rise!
🔀 Substitutions and Swaps!
- Feel free to experiment with different non-dairy milk options like soy, oat, or cashew milk. Just remember, the nuttier the milk, the nuttier the muffin!
- You can switch out the vegan butter for applesauce if you're looking for a low-fat option. Your muffins will still be super moist and delicious but it won't brown in quite the same way.
- Try other add-ins instead of chocolate chips, like fruit, nuts, or even shredded coconut. Get creative and make your muffins as unique as you are!
Not much stuff required to get these chocolate chip muffins made! Just a few pieces of kit. Here's what you'll need:
- 1 x 12 well muffin tray
- 2 Medium bowls
- 1 oven (kinda goes without saying)
🤷♀️ Vegan Chocolate Chip Muffins FAQs
A: To make vegan chocolate chip muffins gluten-free, you can use a gluten-free flour blend instead of regular all-purpose flour. There are many gluten-free flour options available, such as rice flour, almond flour, or a pre-made gluten-free baking mix.
A: No, most chocolate contains milk. There are however many brands of chocolate chips that are over 54% cocoa solids and are therefore usually vegan. Be sure to check the ingredients though!
Vegan Chocolate Chip Muffins
- 1 x 12 well muffin tray
- 2 Medium bowls
- 1 oven
- 240 g plain white flour (aka all purpose flour)
- 1 ½ teaspoon baking powder
- 1 tablespoon corn starch (aka corn flour in the UK)
- 160 g vegan yoghurt (unsweetened and unflavoured, I use Coconut Collaborative Brand)
- 180 g granulated sugar
- 150 g vegan butter (melted)
- 100 ml soy milk (at room temperature)
- 1 teaspoon vanilla extract
- 170 g vegan chocolate chips + 2-3 tablespoon more for topping (See note 1 below)
- Preheat the oven to 200 °C and line a 12 well muffin tray with muffin cases or grease with baking spray.
- In a medium bowl, sieve together the plain white flour, baking powder and corn starch. Set aside.240 g plain white flour, 1 ½ teaspoon baking powder, 1 tablespoon corn starch
- In a medium bowl, whisk together the vegan yoghurt, granulated sugar, melted vegan butter, soy milk and vanilla extract.160 g vegan yoghurt, 180 g granulated sugar, 150 g vegan butter, 100 ml soy milk, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry and mix until just combined.
- Do not over-mix - it's ok if the mixture is still a little lumpy. Add the 170g chocolate chips and stir through.170 g vegan chocolate chips + 2-3 tablespoon more for topping
- Divide the batter between the muffin cases and use the remaining chocolate chips to top each muffin.
- Place in the oven and bake for 5 minutes before reducing the temperature to 170c and baking for a further 15-20 minutes.
- Remove from the oven and allow to cool in the tin for 3 minutes before carefully removing the muffins and leaving to cool on a wire cooling rack until room temperature.