Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins are soft, fluffy, and loaded with sweet chocolate. These bakery-style muffins are easy to make and ready in just 30 minutes!

Course Breakfast, Dessert

Cuisine American

Keyword vegan chocolate chip muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 276

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup dairy-free milk (I used oat milk)
⅓ cup melted coconut oil
½ cup granulated sugar
¼ cup packed light brown sugar
2 teaspoons vanilla bean paste (or vanilla extract)
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 425°F. Line a muffin tin with paper liners or grease with cooking spray. Set aside.
In a medium bowl, whisk flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, add dairy-free milk, melted coconut oil, sugars, and vanilla. Stir well to combine. Slowly add flour mixture to wet mixture, stirring until just combined. Stir in chocolate chips.
Spoon batter into each muffin cup, filling about ¾ full. Bake at 425°F for 5 minuutes, then without opening the oven door, lower oven temperature to 350°F and bake for 15-17 minutes, or until tops are slightly golden brown and toothpick inserted into center of muffin comes out mostly clean. Let cool in pan for 10 minutes, then remove to a wire rack to cool completely. **This oven trick will help achieve those dome-style bakery muffins**

Notes

Muffins will keep in an airtight container at room temperature for up to four days.
Muffins are not overly sweet. If needed, add 1-2 tablespoons of additional sugar or honey to sweeten batter.
See my tips and tricks for making these Vegan Chocolate Chip Muffins above the recipe box.

Nutrition