These Vegan Chocolate Chip Muffins are easy to make and bake up tender, moist, and packed with chocolate chips. They are a delicious breakfast or snack!
Breakfast is the most important meal of the day, which is why I have so many breakfast recipes here on Earthly Provisions! They range from savory breakfasts, like Tofu Scramble, to make-ahead breakfasts like Mango Overnight Oats, to classic bakery items like Vegan Coffee Cake.
But muffins have a special place in my heart. I love to make them and eat them. And these Vegan Chocolate Chip Muffins are my favorite muffin yet! They rise high with big muffin tops and have plenty of chocolate chips and bold vanilla flavor. You will make this recipe again and again.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And you need no special equipment. The muffin batter comes together right in a mixing bowl using a whisk.
- This Chocolate Chip Muffins recipe is vegan and dairy-free, so anyone can enjoy them.
- They have big muffin tops and plenty of chocolate chips.
- And most importantly, they are absolutely delicious!
Ingredients
Applesauce: I use applesauce in all of my muffin recipes, like my reader favorite Vegan Blueberry Muffins. It keeps them really tender and moist!
Non-Dairy Butter: I love Country Cock Plant Butter Sticks. They taste great and are easy to find. But use your favorite.
Non-Dairy Milk: I used oat milk, but use whatever you like! Any milk will work.
Mini Chocolate Chips: I really like to use mini chocolate chips for this vegan muffin recipe. They distribute really nicely, so there are plenty of chocolate chips in each bite.
Turbinado Sugar: This ingredient is optional, but I love a crunchy topping on my muffins, so I always add it!
Instructions
Step 1. In a large mixing bowl, combine sugar, applesauce, non-dairy milk, melted vegan butter, vanilla extract, and white vinegar.
Whisk to combine.
Step 2. Add flour, baking powder, baking soda, and salt, and whisk to form the muffin batter.
Step 3. Then, add mini chocolate chips and fold them into the vegan muffin batter until they are distributed.
Step 4. Scoop the muffin batter into a muffin tin that is lined with paper liners, filling each liner almost all the way full.
Then, sprinkle each muffin with additional chocolate chips and turbinado sugar and bake the muffins in a 425°F oven for 5 minutes, then reduce the heat to 350* F and continue baking for 12-16 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe FAQs
Place the muffins into a container with an airtight seal and store at room temperature for up to three days. Or freeze the muffins for up to a month.
Many ingredients contribute to a moist muffin. Sugar, fat like butter or oil, and any milk, sour cream, or yogurt all contribute to a moist muffin.
For a tall rise and a light and fluffy muffin, I like to start my muffins in a hot (425*F) oven for the first 5 minutes, then reduce the heat to 350*F to finish baking. This kickstarts the leaveners for a light and fluffy muffin.
Expert Recipe Tips
Read the baking instructions carefully! These Vegan Chocolate Chip Muffins start in a hot oven for the first 5 minutes to kickstart the leaveners for a nice, tall rise. This technique is called oven spring.
It is important to set a timer and turn the oven down, or the muffins will burn!
Looking for More Muffin Recipes?
If you tried this Vegan Chocolate Chip Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chocolate Chip Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Muffin Tin
- 12 Paper Cupcake Liners
Ingredients
- 2 ⅓ Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt Halve this amount if using table salt.
- ¾ Cup Sugar
- ⅔ Cup Unsweetened Applesauce
- ½ Cup Non-Dairy Milk
- 8 tablespoon Non-Dairy Butter, melted
- 1 tablespoon Vanilla Extract
- 1 teaspoon White Vinegar
- ⅔ Cup Mini Chocolate Chips Plus more for topping!
- 1 tablespoon Turbinado Sugar optional
Instructions
- Preheat oven to 425*F. Line a muffin tin with 12 paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside.2 ⅓ Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- In a large mixing bowl, combine sugar, applesauce, non-dairy milk, melted non-dairy butter, vanilla, and vinegar. Whisk to combine, then add the dry ingredients and whisk to form the batter.¾ Cup Sugar, ⅔ Cup Unsweetened Applesauce, ½ Cup Non-Dairy Milk, 8 tablespoon Non-Dairy Butter, melted, 1 tablespoon Vanilla Extract, 1 teaspoon White Vinegar
- Add the chocolate chips and use a spatula to fold them into the batter.⅔ Cup Mini Chocolate Chips
- Portion the batter into a lined muffin tin, filling each liner almost all the way full. Then top each muffin with a sprinkle of chocolate chips and turbinado sugar, if using.1 tablespoon Turbinado Sugar
- Bake the muffins in a 425*F oven for 5 minutes, then reduce the heat to 350*F and continue baking the muffins for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- serve warm.
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