Go Back
–+ servings
A Vegan Chocolate Chip Muffin cut in half to show the fluffy interior.
Print Recipe
No ratings yet

Vegan Chocolate Chip Muffins

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Muffins
Calories: 297kcal
Author: Megan Calipari
Cost: $4

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.

Notes

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!

Nutrition

Serving: 1Muffin | Calories: 297kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 129mg | Fiber: 2g | Sugar: 20g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg