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Vegan Chocolate Chip Muffins

 Super easy vegan chocolate chip muffins. They are soft and fluffy and quick to make.

A stack of vegan choc chip muffins in pink and lilac cases on a aqua blue plate

VEGAN CHOCOLATE CHIP MUFFINS

It's good to have an easy muffin recipe that you can whip together in a few minutes.

They are perfect for lunch boxes (have you checked out my other blog The Vegan Lunch Box?), when you want to offer something sweet to family or friends, as an after-school treat, or if you're just needing a bit of a treat yourself.

You don't need a stand mixer, electric whisk or even a hand whisk for these. A couple of bowls and a fork, spoon or spatula, and you're sorted.


CUPCAKE SIZE MUFFINS

These muffins are small cupcake size muffins, not the gigantic American size muffins you find in coffee shops.

They are just the right size treat, with less sugar and fat than those calorific beasts.

And of course they are vegan and easy to make at home.


A shot of the inside of a vegan choc chip muffin showing fluffy soft cake

SOFT AND FLUFFY CAKES

As you can see the muffins are soft and fluffy with a generous scattering of dark chocolate chips through them.

The cake is flavoured with vanilla.

I use vanilla extract, but you could use vanilla bean paste or the seeds scraped from a vanilla pod, but whatever you do, never use vanilla essence as it's nasty, artificial stuff.

Vanilla extract and vanilla bean paste are more expensive, but you don't need a lot and they are well worth it for the flavour.


Chocolate chip muffins in a muffin tin

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHIP MUFFINS

You only need a few basic ingredients to make these muffins.

  • oat milk - or whatever milk you use
  • white wine vinegar - or other mild white vinegar
  • vegetable oil - or other mild oil
  • vanilla extract
  • caster sugar
  • plain flour
  • baking powder
  • salt
  • dark chocolate chips


HOW MANY MUFFINS DOES THIS MIXTURE MAKE?

This mixture makes 10-12 small muffins.

I used an ice cream scoop (one of the spring release ones) to scoop out just the right amount of batter.

Of course, you could just use a tablespoon and scoop in as much as you need, so the cases are nearly full.


a stack of choc chip muffins on a blue plate beside a mini bottle of oat milk with stripy pink straw

VARY THE FLAVOURS

You can use this basic muffin mixture and change up the flavours.

Instead of vanilla extract in muffins add one of the following:

  1. Finely grated lemon peel
  2. Finely grated lime peel
  3. Finely grated orange peel
  4. Ground cinnamon
  5. Ground ginger
Instead of chocolate chips in muffins add one of the following:
  1. Fresh raspberries
  2. Fresh blueberries
  3. Fresh strawberry slices
  4. Dried raisins
  5. Dried cranberries
  6. Dried apricots
  7. Chopped nuts

Close up of choc chip muffins in pink cases on a wire cooling rack

HOW LONG WILL CHOC CHIP MUFFINS KEEP FOR?


Freshly made muffins can be kept in an airtight container for 3-4 days.

You could also store them in ziplock bags. Pop a piece of kitchen paper in with them to absorb any moisture.

If you're household is anything like mine the muffins won't get the chance to last as long as 3 or 4 days.

CAN CHOC CHIP MUFFINS BE FROZEN?


Yes, these muffins will freeze well.

They can be frozen for 3-4 months in an airtight container or freezer bags.

To defrost them, take out as many as you need and leave them in the fridge overnight.


Vegan chocolate chip muffins are a quick sweet treat that are super quick to make and are dairy-free and egg-free. They are soft and fluffy and not too sweet.

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Muffin with the paper case peeled back, with melty chocolate chips

MORE VEGAN MUFFINS & CUPCAKES TO TRY



HOW TO MAKE VEGAN CHOCOLATE CHIP MUFFINS

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit the print button, then choose save as PDF.

Making choc chip muffins step 1 - cupcake cases in a muffin tray and flour, salt and milk added to a jug with vinegar to make buttermilk

STEP 1


Preheat your oven to 180c/160c fan/350f/gas mark 4.

Add muffin or cupcake cases to a muffin tray. You may find you don't need them all.

Add the milk to a jug with the vinegar and mix. Set aside, this will make your vegan buittermilk.


Making choc chip muffins step 2 - flour, baking powder, sugar, salt and choc chips added to a mixing bowl

STEP 2


In a large mixing bowl, add the flour, baking powder, sugar and salt.

Mix well

Add chocolate chips.


Making choc chip muffins step 3 - well mixed mixture and picture of oil and vanilla extract added to vegan buttermilk

STEP 3


Give the mixture a good mix to combine.

Adding the chocolate chips at this point instead of after the wet ingredients are added, coats them in flour and stops them from sinking.

Add vanilla extract and oil to your buttermilk and stir.


Making choc chip muffins step 4 - wet ingredients added to dry and lightly mixed

STEP 4


Add the wet ingredients into the dry mixture and mix, with a folding motion.

DO NOT OVERMIX.

Don't worry about little bits of flour unmixed as long as most of it is combined. Mix as little as possible.

Over-mixing will result in rubbery, heavy muffins. For light and fluffy muffins you need to mix as little as possible and lightly with a folding motion.


Making choc chip muffins step 5 - muffin cases in tray filled with muffin batter and a photo of finished muffins

STEP 5


Fill each muffin case 3/4 full of muffin batter.

I used a spring release ice cream scoop to get the perfect amount of batter into each case.

You will end up with between 10-12 muffins, depending on the size of cases and how much you fill them.

Bake for 20-25 minutes until risen and lightly golden. A skewer or toothpick inserted will come out clean if they are baked properly. If there is wet batter on the skewer, pop them back in the oven.

Remove from the tray and cool completely on a baking rack.

Enjoy!



vegan muffins, dairy-free muffins, egg-free muffins, easy muffins, quick muffins, muffins, vegan choc chip muffins, dairy-free choc chi muffins, chocolate chip muffins, vegan cupcakes, vegan baking, dairy-free baking, dairy-free cakes, vegan cakes
baking
British, vegan
Yield: 12
Author: Jacqueline Meldrum
Print
Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins

Super easy vegan chocolate chip muffins. They are soft and fluffy and quick to make.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 200g/1 cup oat milk (or your regular milk)
  • 1 tsp white wine vinegar (or other clear vinegar)
  • 50 ml/ ¼ cup vegetable oil (or other pale, mild oil)
  • 1 tsp vanilla extract
  • 200g/1 1/3 cups plain flour
  • 35g/2 ¾ tbsp caster sugar
  • 1 tsp baking powder
  • pinch salt
  • 50g/ 1/3 cup chocolate chips

Instructions

  1. Preheat your oven to 180c/160c fan/350f/gas mark 4.
  2. Add muffin or cupcake cases to a 12 hole muffin tray, you may not need them all but best to be prepared.
  3. Pour the milk into the jug or bowl and add the vinegar and mix. Set aside, this will make your buttermilk.
  4. Add the flour, salt, sugar and baking powder to a mixing bowl.
  5. Add the chocolate chips and mix well.
  6. Add the vanilla extract and oil into the milk and mix, then pour into the dry ingredients.
  7. Mix lightly with a folding motion until just combined, then spoon into the muffin cases until they are 3/4 full. You will have between 10-12 muffins ready to bake.
  8. Bake for 20-25 minutes until lightly golden and springy. A skewer or toothpick inserted into a  muffin should come out clean, if there if batter on it, pop them back in the oven for a little longer.
  9. Once they are out of the oven remove the muffins from the tray and leave to cool on a baking rack.
  10. Enjoy!

Notes:

DO NOT OVERMIX. If you do, you will end up with rubbery, heavy muffins. Lightly mix with a folding motion until the mixture is just combined for light, fluffy muffins. Freshly made muffins can be kept in an airtight container for 3-4 days. These muffins can be frozen for 3-4 months in an airtight container or freezer bags. To defrost them, take out as many as you need and leave them in the fridge overnight.

Calories

124.78

Fat (grams)

5.31

Sat. Fat (grams)

1.06

Carbs (grams)

17.54

Fiber (grams)

0.80

Net carbs

16.74

Sugar (grams)

3.68

Protein (grams)

2.03

Sodium (milligrams)

53.13

Cholesterol (grams)

0.00
Created using The Recipes Generator

20 comments

  1. I made these Vegan Chocolate Chip Muffins the other day from a brunch party and they were gone in less than 60 seconds! I really should have made 3 batches instead of two because everyone loved them. Loved the easy to follow instructions too!

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    Replies
    1. You were lucky to get a seek peek at my recipe ahead of time. I'm so glad you enjoyed them.

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  2. These muffins are the perfect snack to get me through until dinner!

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    Replies
    1. Yes they are light enough to eat as a snack between meals.

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  3. These vegan chocolate chip muffins are a sweet treat without the guilt of regular muffins.

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    Replies
    1. Oh yes definitely, even though they have some dark chocolate. I think it's more because they are small, but gorgeous.

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  4. Wow - these really are easy, with just a few, super-simple ingredients! And I loved your suggestions for other fillings and flavorings to try ... I was having fun mentally mixing and matching different fruit fillings with the citrus and spice flavor accents I thought they'd pair well with. Lots of yummy possibilities!

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    Replies
    1. Oh that's good. I'm glad you tips helped and were useful. Do enjoy the muffins when you make them.

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  5. They were so easy to make! we'll have them for after school snack :)

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    Replies
    1. Yay, I am glad you made some and enjoyed them. They are super quick and so so tasty. I bet your popular when they get home.

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  6. I have just scribbled this down to try tomorrow Jacqueline. I think I might drizzle them with some icing too and serve them with custard for dessert for my daughter and myself. I have everything I need. Thanks for the recipe. Jill

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    Replies
    1. Oh yes great idea, they would make a wonderful pudding with custard. If you have a microwave give them a minute to warm them before adding the custard and they will be even better.

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  7. I added some of the orange zest like you suggested and these were fabulous!

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  8. These muffins look so moist and scrumptious! I'm sharing this recipe with my mom friends who's kids are vegetarians!

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  9. I love how quickly these come together. I will definitely be trying the alternative add-ins you suggested.

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  10. Looks so good, my family would love this!

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    Replies
    1. Oh do try them, they are really good. So light and fluffy.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x