Vegan Chocolate Chip Muffins
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.
Servings 8 large muffins
Ingredients
- 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
Instructions
- 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.
Notes
- 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!