Calling all chocolate lovers and plant-based enthusiasts! These Vegan Chocolate Chip Muffins are full of fluffy goodness and gooey chocolate chips. They are easy to make and only use 1 bowl.
Whether you're a full-on vegan or just curious about tasty alternatives, these muffins are perfect any time of the day.
If you like baking with chocolate chips, you'll love my banana chocolate chip cookies, chocolate chocolate chip bundt cake, and trail mix cookies.
Jump to:
Why You'll Love This Recipe
- 1 bowl: Using only one bowl make clean up a breeze.
- Great texture: These muffins are nice and fluffy.
- Chocolatey: These tasty muffins are full of chocolate chips but they aren't overly sweet.
- Delicious any time: These muffins are perfect for breakfast, snack time or dessert.
Ingredient Notes
- Non-dairy milk - My favorite dairy-free milk to use is unsweetened soy milk. I find it works the best when making a vegan buttermilk substitute. But almond milk and oat milk also work really well and you can use any kind of plant-based milk you have.
- Apple cider vinegar - If you don't have any apple sider vinegar, you can substitute with white vinegar or lemon juice.
- Flour - I make these with all purpose flour. If you want to use whole wheat flour, you can substitute about 50% of the total amount of flour with whole wheat.
- Non-dairy chocolate chips - Any brand you can find works but I love using Trader Joe's chocolate chips.
- Brown sugar - If you don't have any brown sugar, you can substitute with white sugar.
- Vegetable oil - Canola oil works well too. In pinch you can use olive oil although it'll impart some flavor.
Variations
- Add some chopped nuts such as walnuts, pecans, or peanut.
- Mix in some dried fruit like raisins or dried cranberries.
- Add fresh fruit like blueberries, cherries or strawberries.
Instructions
1. To start, preheat oven to 375°.
2. Prepare a muffin tin by lightly coating with non-stick oil spray. You can also use muffin liners if you like.
3. Next, use a measuring cup to measure out the non-dairy milk. Add the apple cider vinegar, stir and set aside. This will make a vegan buttermilk.
4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar and white sugar.
5. Stir in the vegan milk/vinegar mixture, oil, and vanilla extract into the dry ingredients until just combined.
6. Stir in the vegan chocolate chips with a spatula.
7. Divide the batter into the 12 muffin cups.
8. Bake in the preheated oven for 22 minutes on the center rack until they are golden brown. If you want to make mini muffins instead, bake for about 15 minutes.
9. Let the muffins rest in the pan for about 5 minutes before letting the cool completely on a wire rack.
Storage Tips
Room Temperature
Store these muffins in an airtight container at room temperature for up to 3 days.
Freezer
You can also store these in a ziploc bag in the freezer. Squeeze as much air from the bag as you can. For best results, thaw overnight in the fridge.
Recipe FAQs
Use caution with coconut milk as that will give these muffins a coconutty flavor.
Of course! Just lower the baking time to about 15 minutes.
No. I don't like baking with flax eggs as it makes baked goods too dense. This recipe doesn't need flax eggs.
More Muffin Recipes
Did you know that rating and commenting on recipes is one of the best ways to support your favorite food bloggers? If you try the recipe, please click the star rating on the recipe card and add a comment below. Thanks!
Recipe
Easy Vegan Chocolate Chip Muffins - One Bowl!
Equipment
- Muffin tin
- cooling rack
Ingredients
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup non-dairy chocolate chips
Instructions
- Preheat oven to 375°. Prepare a muffin tin by lightly coating with non-stick oil spray.
- In the measuring cup, add the apple cider vinegar to the non-dairy milk. Stir and set aside. This will make a vegan buttermilk.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar and white sugar.
- Stir in the vegan milk/vinegar mixture, oil, and vanilla extract until just combined.
- Stir in the vegan chocolate chips.
- Spoon the muffin batter into the muffin pan and bake for 22 minutes.
- Let the muffins rest in the pan for about 5 minutes before letting the cool completely on a wire rack.
- Store muffins at room temperature in an airtight container for up to 3 days.
Notes
- I like using unsweetened soy milk but you can use your favorite plant-based milk.
- My favorite dairy-free chocolate chips are from Trader Joe's.
Jen says
We love these muffins! They’re light and fluffy and not too sweet. Next time I make them I’m going to throw in some raisins or dried cranberries.