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Bakery-style Vegan Chocolate Chip Muffins offer a light, fluffy texture and lots of chocolatey goodness. Indulge in these classic muffins for breakfast, brunch, or dessert!
From the moment you lay eyes on these bakery-style chocolate chip muffins, you know you're in for a treat.
Similar to the air fryer cookie for one recipe, I do not skimp on chocolate!
Those cookies are packed with multiple types of chocolate, and these muffins are no different.
So, if you want a truly chocolate-filled muffin, from inside out, that is what you will get with this recipe!
With their irresistible aroma and fluffy texture, these chocolate muffins will transport you to a cozy bakery. It’s impossible to resist having just one more!
Why You’ll Love These Muffins
- Quick & Easy - Ready in just 30 minutes, they are ideal for busy mornings, plus they can be prepared ahead of time.
- Versatile Treat - Enjoy them for breakfast, weekend brunch, or a comforting chocolatey snack.
- Bakery Quality - Experience light, fluffy muffins at home, complete with lots of chocolate and a crispy muffin top.
Ingredients
You will need these simple ingredients to make the best vegan chocolate chip muffins:
Dry Ingredients
- All Purpose Flour provides structure and stability to these muffins. To make these muffins gluten-free you should be able to use a gluten-free all-purpose flour blend.
- Granulated Sugar adds sweetness. I would not recommend substituting a liquid sweetener like maple syrup, but you could try coconut sugar.
- Chocolate Chips are the all important addition to make these chocolate chip muffins. Use a combination of semisweet chocolate and dark chocolate (as well as mini chocolate chips, chunks, or chopped pieces) to take this treat to the next level.
- Baking Powder ensures extra fluffy and tall muffin tops.
- Salt
Wet Ingredients
- Plant Milk & Lemon Juice makes vegan buttermilk for added moisture and flavor. The acidity of the buttermilk reacts with the baking powder for extra fluffy, bakery-style muffins. Any variety of dairy-free milk works. If you don't have lemon juice you can also use apple cider vinegar or white vinegar.
- Melted Vegan Butter & Oil provide a balance of lightness, moistness, and flavor.
- Vanilla Extract is optional but gives that bakery level quality to this chocolate chip muffin recipe.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
This recipe was tested in a standard 12-piece muffin pan.
I recommend using muffin liners inside the tin and greasing them before adding the batter to ensure the muffins don’t stick.
An ice cream scooper is helpful to evenly fill all the muffin cups yielding consistent sized muffins.
How to Make Chocolate Chip Muffins
Here’s a step-by-step guide to making the best vegan chocolate chip muffins:
1. In a medium-sized bowl, combine all the dry ingredients.
2. In a separate large bowl, combine all the wet ingredients.
3. Fold together the dry ingredients and wet ingredients with a spatula.
4. Pour the batter into the muffin cups using an ½ cup scooper.
5. Sprinkle coarse sugar and additional mini chocolate chips on top of the muffins, if desired.
6. Bake at 425°F for 8 minutes then lower the temperature to 350°F and bake for 12 to 15 minutes.
Top Tips
For best results, follow these top tips:
Room Temperature Ingredients - Let your milk and melted butter come to room temperature to allow for an easy, even distribution throughout the batter.
Don't Overmix - Mix just until no flour streaks remain. Overmixing leads to tough or dense muffins.
Oven Temperature - Starting with a higher oven temperature promotes rapid rising for a domed muffin top. Lowering the temperature ensures even baking and a fluffy interior crumb.
Chocolate Combo - Use a combo of your favorite chocolate! I used ¾ cup mini semi-sweet chips, ¼ cup semi-sweet morsels, and ½ cup dark chocolate morsels.
Vegan Muffin Variations
Here are a few different vegan muffin recipes to try:
- Pumpkin Chocolate Chip Muffins - Replace ½ cup of the milk with pumpkin puree for a tasty treat for fall.
- Banana Chocolate Chip Muffins - Swap the nuts for chocolate chips in this banana muffin recipe.
- Chocolate Walnut Muffins - Replace ⅓ cup of the flour with cocoa powder for the ultimate vegan chocolate muffins.
- Vegan Vanilla Muffins - Leave out the chocolate chips for a plain vanilla muffin, still equally delicious.
- Vegan Blueberry Muffins - Swap the chocolate chips for fresh or frozen blueberries.
Storage & Reheating
Muffins are most delicious when freshly baked, but here are some make ahead storage options.
Room Temperature - Store leftover muffins in an airtight container lined with paper towels at room temperature for 2 to 3 days. Add a slice of bread or saltines to maintain moisture without causing the muffins to become sticky or soggy.
Freezer - To freeze, wrap individually, and store in a freezer-safe bag or container for 2 to 3 months.
Reheating - Reheat muffins in the microwave for 15-second intervals or in a preheated oven or air fryer at 350°F for 5 to 10 minutes until warmed through.
More Vegan Breakfast Recipes
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📖 Recipe
Bakery Style Vegan Chocolate Chip Muffins Recipe
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ⅔ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups vegan chocolate chips semisweet, dark
Wet Ingredients
- 1 ⅓ cup non-dairy milk room temperature
- 1 tablespoon lemon juice or apple cider vinegar, white vinegar
- ⅓ cup vegan butter melted and cooled
- ⅓ cup canola oil or vegetable oil, melted coconut oil
- 1 teaspoon vanilla extract
Instructions
Prepare
- Melt the vegan butter and let it sit out for about 30 minutes to cool back to room temperature.
- Combine the milk and lemon juice to create the vegan buttermilk, and let it sit at room temperature.
- Prepare the muffin tin with liners and spray them with oil so they don’t stick.
Make the Batter
- In a medium-sized bowl, combine all the dry ingredients.
- In a separate large bowl, combine all the wet ingredients.
- Add the dry ingredients to the wet ingredients. Fold together the batter with a spatula. Mix just until no flour streaks remain.
- Divide the batter evenly between the muffin cups using an ½ cup scooper.
- If desired, sprinkle coarse sugar and additional mini chocolate chips on top of the muffins.
Bake the Muffins
- Bake the muffins at 425°F for 8 minutes.
- Keep the muffins in the oven, lower the temperature to 350°F, and continue baking for 12 to 15 minutes. The muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Transfer the muffin tin to a wire rack to cool.
Notes
- Mini - To make mini muffins, bake at 350°F for the entire time for 10 to 15 minutes.
- Jumbo - To make jumbo muffins, add about 5 minutes to the total time.
- Milk - Use your favorite plant-based milk! I tested this recipe with soy milk, but almond milk, oat milk, cashew milk, or even coconut milk will all work.
- Chocolate - Use a combo of your favorite chocolate! I used ¾ cup mini semi-sweet chips, ¼ cup semi-sweet morsels, and ½ cup dark chocolate morsels.
- Room Temperature - Store leftover muffins in an airtight container lined with paper towels at room temperature for 2 to 3 days. Add a slice of bread or saltines to maintain moisture without causing the muffins to become sticky or soggy.
- Freezer - To freeze, wrap individually, and store in a freezer-safe bag or container for 2 to 3 months.
- Reheating: Reheat muffins in the microwave for 15-second intervals or in a preheated oven or air fryer at 350°F for 5 to 10 minutes until warmed through.
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