Vegan chocolate chip muffins - these tasty muffins are soft and fluffy with a sweet vanilla flavour and plenty of chocolate chips.
They are easy to make and perfect for snacks and lunchboxes.
These vegan chocolate chip muffins are light, fluffy, moist, moreish and perfect for snacking on!
They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from some non-dairy yogurt.
They are great as a mid morning or afternoon snack and they freeze well too so you can always have some on hand for lunchboxes.
What Do I Need To Make Vegan Chocolate Chip Muffins?:
Yogurt: The yogurt helps to keep the muffins nice and moist, with a light, fluffy texture. I use a soy yogurt but any kind will work; ideally it should be unflavoured and unsweetened however (vanilla is fine though).
Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.
Sugar: Caster or granulated sugar is best. Don't use sweeteners or liquid sugars instead as they will affect the texture; you could use light brown soft or coconut sugar if you prefer though.
Oil: Any neutral flavoured oil will work, I use sunflower.
Plain flour: Plain (all-purpose) flour is best. I haven't tested these gluten-free.
Cornflour: Adding a bit of cornflour (cornstarch) gives the muffins a lovely light texture. You can swap it for more plain flour if you don't have any.
Baking powder and soda: Using both baking powder and bicarbonate of soda (baking soda) will give you the best rise and texture. Don't swap one for the other, you will not get the same result.
Vinegar: This reacts with the bicarbonate of soda to help the muffins rise and give them a light texture. I use either apple cider vinegar or white wine vinegar. You can also use lemon juice instead.
Vanilla extract: Extract is better than essence and you can also use vanilla bean paste.
Chocolate chips: I use dark chocolate chips. Check that they are vegan friendly as not all of them are. Mini chocolate chips would be even better or you could also use roughly chopped dark chocolate instead.
How To Make Vegan Chocolate Chip Muffins:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Sift together the flour, baking powder, bicarbonate of soda and salt in a large bowl.
In a separate jug whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract until smooth.
Pour the wet ingredints into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine.
Gently fold in most of the chocolate chips, reserving some to scatter over the top.
Divide the batter between 8 muffin cases, filling them right to the top.
Scatter over the reserved chocolate chips and press them into the batter slightly.
Bake at an initial high heat for five minutes then turn the oven down and bake for a further 18 minutes until pale golden and a skewer inserted into the centre comes out clean.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.
Saving some of the chocolate chips to scatter over the tops of the muffins just before they go in the oven ensures that they will have an even distribution of chocolate, they won't all just sink to the bottom.
For nice tall, bakery-style muffins, fill the cases all the way to the top. This recipe makes eight rather than twelve muffins as we are making them a little bit bigger. You can make ten slightly smaller ones if you prefer though.
An initial blast in the oven at a high heat helps to create a nice domed top; we then turn to oven down to ensure that they cook properly in the middle.
To make sure that the cases don't stick, use good quality ones and allow the muffins to cool completely before eating them, they are more likey to stick when they are warm. You can also spray the muffin cases with baking spray or oil, or bake the muffins straight in a well greased non-stick muffin pan.
The muffins will keep for a couple of days in an airtight container at room temperature.
They also freeze well in a ziplock bag. Allow to defrost at room temperature to serve.
Try adding a teaspoon of cinnamon to the batter along with the flour.
Add in a couple of tablespoons of finely grated orange zest for a citrussy twist.
Swap some of the vanilla extract for almond.
Swap some or all of the chocolate chips for chopped nuts and/or dried fruit.
Swap some of the chocolate chips for frozen raspberries.
More Vegan Muffin And Mini Cake Recipes:
- Vegan blueberry muffins
- Vegan pumpkin muffins
- Vegan madeleines
- Vegan lamingtons
- Vegan red velvet cupcakes
- Vegan jaffa cakes
- Vegan chocolate cupcakes for 2
- Banana nut muffins
- Vegan chocolate cupcakes (Halloween style)
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.
Vegan Chocolate Chip Muffins
- 260 g (2 cups + 1 Tablespoon) plain (all-purpose) flour
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 200 ml (½ + ⅓ cup) unsweetened non-dairy milk (I use soy)
- 120 g (½ cup) plain non-dairy yogurt (I use soy)
- 80 ml (⅓ cup) neutral oil (I use sunflower)
- 150 g (¾ cup) caster or granulated sugar
- 1 Tablespoon vanilla extract
- 2 teaspoons vinegar
- 200 g (1 ¼ cups) chocolate chips
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line a 12 hole muffin tin with 8 muffin cases. (Or you can just grease the tin if you have a good non-stick one).
- Sift together the flour, baking powder, bicarbonate of soda and salt in a large bowl.
- In a separate jug whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract until smooth.
- Pour the wet ingredints into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
- Gently fold in most of the chocolate chips, reserving some to scatter over the top.
- Divide the batter between the muffin cases, filling them right to the top. An ice cream scoop is handy for this.
- Scatter over the reserved chocolate chips and press them into the batter slightly.
- Bake for five minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 15-18 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!