Bakery Style Vegan Chocolate Chip Muffins Recipe
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!
Servings: 12 muffins
Calories: 357kcal
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
See more expert tips, pictures, and variations above for making the best vegan chocolate chip muffins!
Yield: 12 standard-sized muffins
Serving Size: 1 muffin
Muffin Sizes:
- 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.
Nutrition
Calories: 357kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 280mg | Potassium: 35mg | Fiber: 2g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 0.5mg | Calcium: 126mg | Iron: 3mg