These easy and fluffy vegan chocolate chip muffins are made in one bowl with simple baking staples! Use your favorite dairy-free milk, and vegan chocolate chips combined with flour, sugar, and other pantry staples that you probably already have on hand and bake them nice and high! Enjoy freshly baked muffins for breakfast, brunch, or a snack, or slather them with vegan frosting for cupcakes!
These vegan chocolate chip muffins are incredibly moist and fluffy, you definitely won’t miss the dairy!
My mom introduced me to this recipe as she was searching for new recipes to share with my vegetarian brother in 2012.
I was hesitant to give them a try (vegan recipes weren’t nearly as popular then as they are now) but was pleasantly surprised. They were soft, fluffy, moist, and studded with melty chocolate chips. What’s not to love?!
They’re made with simple baking staples that you probably already have, so there’s no need to go hunting for specialty ingredients, replace any sugar, or even figure out what the heck a flax egg is.
And you definitely don’t need to be vegan or vegetarian to enjoy them!
Much like my chocolate chip snack cake or chocolate snack cake, you’d never guess they are vegan.
They’re the perfect snack for anyone that is dairy-free in your life.
Why you’ll love Vegan Chocolate Chip Muffins
One Bowl Recipe – Everything is mixed in a single bowl with basic ingredients, which makes it a fuss-free recipe with easy cleanup!
Taste & Texture – These are light, fluffy, and bakery-style muffins that taste just like your favorite chocolate chip muffins. Both kids and adults love them.
Customizable – Easily replace the chocolate chips with a different type of dairy-free chip or berries. You can also add chopped nuts or even add frosting on top and turn them into vegan chocolate chip cupcakes!
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Apple Cider Vinegar – The acid from the vinegar reacts with the leavening agents (baking soda and powder) to help create air pockets and give it a nice fluffy rise.
- Non-Dairy Milk – Use your favorite dairy-free milk here. Whether it’s unsweetened almond milk, vanilla-flavored almond milk, soy milk, or mix the almond milk with white vinegar to make vegan buttermilk. If you aren’t vegan, you can use “regular” milk.
- All-Purpose Flour – As always, measure properly to ensure the fluffy results you want and avoid dense muffins.
- Granulated White Sugar – For sweetness. Sometimes I like to top the muffins with a little extra sugar sprinkle.
- Baking Powder & Baking Soda – The leavening agents are used in combination as the soda reacts with other ingredients and the powder gives the muffins volume and makes them light and airy.
- Salt – A flavor enhancer that will round out all the flavors in the muffin to maximize the taste.
- Vegetable Oil – The needed fat for moisture. You can use melted coconut oil, canola oil, or even apple sauce instead if preferred.
- Vanilla Extract – Deliciousness! Vanilla adds a warm flavor addition.
- Vegan Mini Chocolate Chips – Be sure to read the label to make sure it’s certified vegan or dairy-free. Or, if you’re like me and don’t mind dairy, you can use dark chocolate chips.
How to make Vegan Chocolate Chip Muffins
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: In a large mixing bowl, combine all the ingredients except the chocolate chips. Stir well to combine.
- Step Two: Fold in 1/2 cup of the mini chocolate chips until they are evenly distributed throughout the muffin batter.
- Step Three: Use a cookie scoop to fill each prepared muffin wrapper 3/4 of the way full. Leave some room at the top for them to rise. Sprinkle extra chocolate chips overtop each muffin.
- Step Four: Bake in a preheated 350° F oven for 15-18 minutes. Remove the muffin tin from the oven and allow them to cool before serving. Enjoy!
What to serve with Vegan Chocolate Chip Muffins
For breakfast, these are amazing served warm! Cut them in half, spread them with butter and watch it melt right into the muffins. So good!
Have a basket on your brunch table and enjoy them with easy sheet pan eggs, or a spinach and zucchini frittata and a fuzzy navel cocktail!
Tips & Suggestions ✨
- Add 1/3 cup of chopped pecans would make a great addition. We love the extra crunch.
- Remember to use dairy-free chocolate chips to keep these vegan.
- Make mini muffins in a mini muffin pan and get twice as many to enjoy!
- Since all ovens are different, test your muffins for doneness by using a toothpick inserted into the center. If it comes out clean, it’s done.
- Measure your flour using a kitchen scale for accuracy. If no scale, use the spoon and level method so you’re not packing too much flour into the measuring cup.
- Mash ripe banana and add it to the batter for banana chocolate chip muffins.
How to reheat and store Vegan Chocolate Chip Muffins
How to store leftovers
These chocolate chip muffins will last for up to 1 week on the counter. Just make sure to keep them covered in an airtight container so they don’t dry out.
Can I freeze these vegan muffins?
Sure you can. If you’ve made a double batch or just have some you want to keep for later, they freeze well. Allow them to cool completely then wrap them in plastic wrap. Transfer them to a freezer bag or freezer-safe container and keep them frozen for up to 2 months. Thaw on the counter when you’re ready to eat them.
FAQs
I have never tried. Truth be told, gluten-free flours can be finicky sometimes. Due to the lack of gluten, it might mean you have to play around with the amount of some of the other ingredients. Let me know if you do try them this way.
If you’re trying to stay away from certain oils, using applesauce instead is a great option!
Grab your mini muffin pan and fill them up and bake them for mini, bite-sized muffins, perfect for toddlers. These will bake faster, so check on them at about 12 minutes.
I’ve got a great simple frosting I love adding on top for special occasions. Mix 1 cup powdered sugar, 1 heaping teaspoon unsweetened cocoa powder, 1/2 cup melted chocolate chips, and 3 tablespoons of orange juice. Spread or pipe on top for a chocolate finish!
Dairy & Egg-Free Chocolate Chip Muffins
Need more easy muffin recipes? Try these:
Click here for my entire collection of muffin recipes.
Vegan Chocolate Chip Muffins – easy and fluffy!
Ingredients
- 1 tablespoon apple cider vinegar
- 1 ½ cup almond milk or your favorite non-dairy milk
- 2 cups all purpose flour
- 1 cup granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or canola or coconut oil
- 1 ¼ teaspoon vanilla extract
- ¾ cup mini chocolate chips divided
Instructions
- Preheat oven to 350° F and line a cupcake pan with wrappers. Set aside.
- To a large mixing bowl, add the apple cider vinegar, almond milk, flour, sugar, baking powder & soda, salt, oil, and vanilla. Stir until fully combined.
- Stir in 1/2 cup of the mini chocolate chips until evenly distributed.
- Use a cookie scoop to fill each well of the prepared pan 3/4 of the way full.
- Sprinkle remaining chocolate chips over the top of the muffins.
- Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool before serving.
Notes
- 1 cup powdered sugar
- 1 heaping teaspoon unsweetened cocoa powder
- 1/2 cup melted chocolate chips
- 3 tablespoons orange juice
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published June 10, 2012
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