Vegan Chocolate Chip Muffins

4.97 from 32 votes

Light, fluffy vegan chocolate chip muffins. A super quick and easy take on a classic with no unusual ingredients!

Cook Time20

Total Time20

Course: Breakfast, Desserts, Snack

Cuisine: All, American

Servings: muffins

Calories: 298kcal

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.