The Best Vegan Chocolate Chip Muffins (Quick + Easy)

These muffins are soft, moist and delicious! A perfect, one-bowl chocolate chip muffin recipe that only requires a handful of ingredients and can be made in no time! They are the best vegan chocolate chip muffins!

Best Vegan Chocolate Chip Muffins on a white towel with some chocolate chips on the countertop

There’s nothing like a breakfast with a coffee in one hand and one of these yummy chocolate chip muffins in the other! I mean, think about it: dessert AND breakfast all in one!!

I absolutely love blueberry muffins with coffee for breakfast, but I think that these chocolate chip muffins are now officially outranking them in my family! They are so good!

These muffins are especially hard to resist when they come out of the oven! I love how the chocolate chips are slightly melted as you bite into the muffin!

Inside, they are light and fluffy and outside, they have a nice domed, crispy top! These are the best vegan chocolate chip muffins I’ve ever had!

WHY YOU’LL LOVE THIS RECIPE 

  • There are no weird ingredients for this recipe. You probably have everything you need in your pantry.
  • This recipe is very simple and pretty quick to make – about half an hour from start to finish.
  • You don’t need any equipment other than a whisk and a bowl, which means less clean-up!
  • They are not dense or overly sweet!
  • These muffins have a pretty little dome on top!
  • Your kitchen will smell like a bakery!

Best Vegan Chocolate Chip Muffins on a white towel with some chocolate chips on the countertop and milk in the background

WHAT YOU NEED TO MAKE THEM:

Flour: I use all-purpose flour.

Leaveners: I use both baking powder and baking soda. Together they give a really nice lift.

Salt: Salt always boosts the overall flavor!

Vanilla: I use vanilla extract for this recipe, but I’ve also tried them with my vanilla sugar, too, instead of the extract. If you want the recipe for that, check it out here. If you use vanilla sugar, you won’t need the vanilla extract.

Nutmeg: This is my secret ingredient! I use just a tiny amount of ground nutmeg – it really gives these muffins that ‘something’ that you’re not sure what it is, but they taste great! 

Oil: I use light vegetable oil, which makes these muffins moist.

Vinegar: It helps give the muffins a little tang.

Sugar: I use regular granulated sugar.

Kahlua: I think a little of this coffee liqueur enhances the chocolate. It’s very subtle and not overpowering, but you could omit it if you don’t want any alcohol.

Chocolate chips: I use dark chocolate chips (dairy-free).

Plant-based milk: I use unsweetened almond milk for this recipe, but you could use water if you don’t have any plant-based milk on hand.

FREQUENTLY ASKED QUESTIONS

What can I substitute for the oil?

I haven’t made these without oil, but I suppose you could substitute apple sauce, however, I don’t think they will be as moist.

How do you store them?

I keep them in an airtight container at room temperature for about 4 days or in the refrigerator for about a week.

Can I freeze these muffins?

Yes! After they cool completely, wrap each one in plastic wrap and then place in a freezer bag. They can be frozen for up to 2 months. To thaw, put them in the refrigerator or on the kitchen counter.

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHIP MUFFINS

 

Vegan Choc Chip Muffins Steps 1-4 NEW

Vegan Choc Chip Muffins steps 5-7 NEW

STEP 1

stir the milk & vinegar together

STEP 2

whisk together the flour, baking powder, nutmeg, baking soda & salt

STEP 3

whisk together the oil, vanilla, sugar & Kahlua

STEP 4

whisk the oil mixture with the flour mixture

STEP 5

fold in the chocolate chips

STEP 6

scoop into the liners

STEP 7

sprinkle more chocolate chips on top

Then you bake them!

 

Best Vegan Chocolate Chip Muffins in a pan on a kitchen towel

TIPS FOR SUCCESS

  • Measure the flour properly. I suggest using a digital scale, which is such a time-saver in the kitchen. Check out this post for more detailed information about how to measure flour. The batter shouldn’t be that thick, as you can see in the pictures.
  • As with most muffin and cupcake recipes, you don’t want to overmix the batter because this could make the muffins dense rather than fluffy and moist.
  • If you want, you could make these muffins without any muffin liners if you have a non-stick tray. Just grease the tin well with vegan butter, margarine or cooking spray.
  • I use a small cookie scoop to fill the liners instead of a large ice cream scoop. It’s easier and the pan never gets messy that way. If you don’t have a small cookie scoop, you could just spoon the batter into the liners.
  • Make sure you leave some space so that there is room for the muffins to rise. If you fill them all the way to the top they will overflow. As you can see in the pictures, I fill them about 3/4 of the way full.
  • I bake them at a high temperature for about 5 minutes and then lower the temperature and bake them for another 15-20 minutes. I think this helps give them that nice dome on the top. Also, every oven is different, so check on them after about 15 minutes to see if they’re done. Depending on your oven, you may not need a full 20 minutes to bake them.
  • As difficult as it may be to eat them right away, it’s best to let the muffins cool for a few minutes first, otherwise they may fall apart.

VARIATIONS

  • Instead of chocolate chips, you could chop up some dark chocolate and make chocolate chunks (I love couverture chocolate or bittersweet chocolate)! I think the result inside the muffins would be similar to my chocolate chunk cookies!
  • For a nice crunch, you could add your favorite chopped nuts in the batter and then sprinkle the tops with some brown sugar before baking.
  • For a unique flavor contrast, add some vegan white chocolate chips on top instead of the dark chocolate ones!
  • You can drizzle them with a simple glaze or with some of this luscious chocolate syrup!

I hope this becomes your go-to recipe for the best vegan chocolate chip muffins from scratch!

 

~Voula

MORE VEGAN RECIPES

MORE MUFFIN AND CUPCAKE RECIPES

Let me know how these vegan chocolate chip muffins turn out for you in the comments below! I’d love to hear from you!

The Best Vegan Chocolate Chip Muffins (Quick + Easy)

These muffins are soft, moist and delicious! A perfect, one-bowl chocolate chip muffin recipe that only requires a handful of ingredients and can be made in no time! They are the best vegan chocolate chip muffins!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: vegan, chocolate chip, muffin, low sugar
Servings: 12

Ingredients

  • ½ cup unsweetened almond milk (or other plant-based milk)
  • 1 tablespoon vinegar
  • 2 ¼ cups (280 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • a pinch of ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla
  • ¾ cup (150 g) sugar
  • 1 tablespoon kahlua (optional)
  • 1 cup dark chocolate chips (170 g / 6 oz) plus 2-3 tablespoons extra for sprinkling on top (dairy-free) (OR add 2-3 tablespoons vegan white chocolate chips for sprinkling on top)

Instructions

  • Preheat the oven to 392°F (200°C) and line the pan with liners. Set aside.
  • Stir the milk and vinegar together. Set aside.
  • In a bowl, whisk together the flour, baking powder, nutmeg, baking soda and salt. Set aside.
  • In another bowl, whisk together the oil, vanilla, sugar and kahlua.
  • Add the the oil mixture to the flour mixture and whisk together.
  • Fold in the chocolate chips.
  • Fill each muffin liner with the batter, about ¾ full (I use a cookie scoop).
  • Sprinkle the tops with more chocolate chips, if desired.
  • Bake for 5 minutes and then lower the temperature to 356°F (180°C) and bake for another 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out mostly clean.
  • Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  • Store the muffins in an airtight container at room temperature for about 4 days or in the refrigerator for about a week.
  • Enjoy!

Notes

  • As with most muffin and cupcake recipes, you don't want to overmix the batter as this could make the muffins dense rather than fluffy and moist.
  • Make sure you leave some space so that there is room for the muffins to rise. If you fill them all the way to the top they will overflow. 
  • Every oven is different, so check them after 15 minutes and test with a toothpick to see if they're done.
  • As difficult as it may be to eat them right away, it's best to let the muffins cool for a few minutes first, otherwise they may fall apart.
FREEZING OPTIONS
Let the muffins cool completely. Then wrap each one in plastic wrap and place in a freezer bag. They can be frozen for up to 2 months. To thaw, put them in the refrigerator or on the kitchen counter.
© Pastry Wishes

 

 

Streusel Top Apple Muffins (No Mixer)

These moist apple muffins are packed with juicy apples and topped with a crunchy brown sugar streusel topping! They’re really easy to make, too. Perfect for a fall breakfast with a hot cup of coffee!

streusel topappl muffin on a table with coffe, an apple and cinnamon sticks

Don’t you just love a delicious muffin with a nice hot cup of coffee in the morning?  These streusel top apple muffins are to die for! They’re great with coffee or on their own!

They’re also perfect for lunch boxes or snacks!

And I absolutely LOVE baking with apple and cinnamon! It just makes the whole house smell so good! 

These muffins are guaranteed to satisfy ALL your muffin cravings! 

two streusel top apple muffins on wooden table with an apple and cinnamon sticks

Why you’ll love these streusel top apple muffins:

They’re incredibly soft, and SUPER moist.

They’re full of sweet, juicy apples.

They’ve got an AMAZING crunchy, streusel topping.

They’re so simple to make and it’s all made by hand – you don’t need a mixer.

They taste like they’re fresh from the bakery!

two streusel top apple mufins, one on top of the other, with two apples and cinnamon sticks

You only need a few basic pantry ingredients to make these muffins:

Flour

Brown and white sugar

Spices

Leaveners

Salt

An egg

Milk 

Butter

Apples 

Each ingredient is important in its own way:

Flour: I use all-purpose. For a richer, nuttier flavor, you could use whole wheat flour, too. The texture would be a bit coarser compared to all-purpose flour, but it would be a lot healthier. If you want, you could use half all-purpose flour and half whole wheat flour.

Sugar: I use a combination of packed brown sugar and granulated white sugar. The brown sugar gives a nice caramel touch which really compliments the apple and spices. Brown sugar also adds moisture and helps keep the muffins moist longer.

Spices: I use ground cinnamon and ground nutmeg.

Leaveners: I use both baking powder and baking soda, because I wanted to add more lift to the muffins since I added the topping. Both leaveners also help to give the muffins that cute little dome!

Salt: I always use a bit to boost all the flavors.

Egg: I use 1 large egg. I found that using more than 1 egg for this recipe tends to make the muffins a little drier.

Milk: I use fresh low fat milk, but you could use full fat milk. I’m not sure of how nut milks would affect the overall flavor, but I’m guessing it wouldn’t make that big of a difference.

Apples: I use Gala apples because they’re sweet. I don’t really like tart apples, but you could use your favorite apple variety for this recipe.

Butter: I use unsalted butter. If you want to use salted butter, just omit the salt from the recipe.

How to make streusel top apple muffins in 6 easy steps:

Whisk together the dry ingredients.

Whisk together the wet ingredients.

Add the dry ingredients to the wet ingredients.

Gently fold in the chopped apples.

Make the streusel topping.

Sprinkle the muffins with the topping and bake.

4 WAYS TO MAKE THE STREUSEL TOPPING:

 

These are 4 different ways I’ve used to make the streusel topping. Use whichever method works best for you!

Food processor

This is the fastest and easiest method. Just put all the ingredients in a food processor and pulse until the mixture becomes crumbly.

Fork

You can mash all the ingredients together using a fork until the mixture is crumbly.

Pastry blender

Just like the fork, you can also use a pastry blender to cut the butter and mash everything together until it’s crumbly.

Fingers

You can use your fingers to rub the butter together with the other ingredients until it looks like coarse crumbs.

streusel top apple muffin with 2 apples and 2 cinnamon sticks

TIPS FOR SUCCESS

  • Don’t overmix the batter,otherwise the muffins could get dense instead of fluffy.
  • Don’t fill the liners all the way to the top, otherwise the muffins will overflow. Fill them about  ¾ full.
  • This recipe includes just the right amount of streusel topping for each muffin. If you put a lot of topping on the muffins, they’ll create an unattractive uneven top. A little really goes a long way!
  • These muffins spoil faster than regular muffins because they contain fresh fruit. If you don’t plan on eating them within a day or so, put them in the refrigerator in an airtight container or storage bag for up to 3 days. Keep in mind that once refrigerated, the streusel topping will begin to lose its crunchiness due to the moisture.
  • You can easily reheat these muffins the next day. Just pop them in the oven (350 °F / 180 °C) for about 10 minutes.

MORE MUFFIN RECIPES!

Let me know how these streusel top apple muffins turn out for you in comments below! I’d love to hear from you!

~Voula

Streusel Top Apple Muffins (No Mixer)

These moist apple muffins are packed with juicy apples and topped with a crunchy brown sugar streusel topping! They’re really easy to make, too. Perfect for a fall breakfast with a hot cup of coffee!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: streusel top, apple, muffins, no mixer, easy, cinnamon
Servings: 12

Equipment

  • a 12-cup muffin or cupcake tin
  • 12 muffin or cupcake liners

Ingredients

For the muffins

  • 2 cups (254 g / 9 oz) all purpose flour
  • 2 teaspoons baking powder
  • ½  teaspoon baking soda
  • ¼  teaspoon salt
  • ½  cup firmly packed brown sugar (100 g / 3.5 oz) 
  • ½  cup granulated white sugar (100 g / 3.5 oz) 
  • 1 teaspoon vanilla
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅓ cup (80 ml / 2.7 fl oz) vegetable oil
  • ½ cup (125 ml / 4 fl oz) milk
  • 1 large egg
  • 2 medium apples, (cored, peeled and cubed or cut into small pieces)

For the streusel topping

  • ¼ cup firmly packed brown sugar (50 g / 1.75 oz) 
  • ¼ cup all purpose flour (30 g / 1 oz) 
  • ½  teaspoon ground cinnamon
  • 2 tablespoons (30 g / 1 oz) cold butter
  • a pinch of salt

Instructions

  • Preheat the oven to 400 °F / 205 °C.
  • Line a 12-cup muffin tin with liners. Set aside.

Make the muffins

  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In another bowl, whisk together the brown and white sugar, the vanilla, and the spices. Add the milk, oil, and egg and mix until combined. 
  • Mix the flour mixture into the egg mixture and whisk until just combined. Don’t overmix.
  • Gently fold in the chopped apples.
  • Fill the liners ¾ of the way full. Set aside.

Make the streusel topping

  • Put all the topping ingredients in a food processor and pulse until the mixture becomes crumbly. OR Add the topping ingredients to a small bowl and mash them together using a fork, pastry blender, or your fingers, until they resemble coarse crumbs.
  • Sprinkle the muffins with the topping.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  • Let the muffins cool in the pan for about 10 minutes before removing them to a wire rack for another 10 minutes to cool completely. 
  • Enjoy!

Notes

  • These muffins spoil faster than regular muffins because they contain fresh fruit. If you don’t plan on eating them within a day or so, put them in the refrigerator in an airtight container or storage bag for up to 3 days. Keep in mind that once refrigerated, the streusel topping will begin to lose its crunchiness due to the moisture.
  • You can easily reheat these muffins the next day. Just pop them in the oven (350 °F / 180 °C) for about 10 minutes.
© Pastry Wishes

QUICK AND EASY BLUEBERRY MUFFINS

These no-mixer, bakery-style blueberry muffins are heavenly! They are moist, tender, low in sugar, and bursting with blueberries. They are so easy to make, that you’ll never go back to box mixes again!

Blueberry Muffins

There’s nothing quite like a delicious blueberry muffin for breakfast (or any time, actually)!

What I love the most about these muffins, is that they are unbelievably easy to make!

They have a tendency to disappear quickly in our house!

What you’ll need:

Blueberries: You can use fresh or frozen. I use frozen blueberries.

Flour: I use all-purpose flour.

Baking Powder: This helps make the muffins nice and tall.

Sugar: I use regular, granulated sugar. For the topping, you could also use coarse sugar.

Greek Yogurt: This is essential! Not only does Greek yogurt make these muffins A LOT healthier than your average blueberry muffins, but it also offers a nice tang, just like sour cream, but without all calories. I use 2% low-fat Greek yogurt, but you could use full fat, too.

An egg: I always use organic eggs.

Fresh Milk: I use low-fat milk, but feel free to use whole milk. You could also use dairy-free milk, too, like coconut or unsweetened almond milk.

Vegetable Oil: I usually bake with butter, but I found that these muffins were really moist and tender with light vegetable oil, instead. You could use a light corn oil or sunflower oil.

Vanilla: I always use pure vanilla extract, but you could use vanilla flavor.

Salt: It really enhances the overall flavor!

TIME-SAVING TIP: If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.

Blueberry Muffins

How do you prevent blueberries from sinking in muffins?

There’s a popular hack on the Internet which suggests tossing the blueberries in flour to coat them before adding them to the batter, but this never worked for me!

Not only that, but the extra flour can make the muffins dry, instead of moist!

Luckily, I came across a solution from one of my all-time favorite pastry gurus, Stella Parks!

Her suggestion is awesome:

Before adding the blueberries to the batter, drop some plain batter into the bottom of each muffin liner. Then fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups and bake.

And you know what? THIS REALLY WORKS! Check out my picture below. See?!

Blueberry Muffins

You can read her article about muffin myth-busting here; it is very informative. She really has this nailed down to a science.

How to make Quick & Easy Blueberry Muffins in 8 Simple Steps:

STEP 1: Preheat the oven, line a muffin pan with paper liners and set aside.

STEP 2: In a large bowl whisk together the yogurt, milk, oil, egg and vanilla.

STEP 3: In another bowl whisk together the flour, baking powder, salt, and sugar.

STEP 4: Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.

STEP 5: Drop some plain batter into the bottom of each muffin cup/liner.

STEP 6: Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar if you want.

STEP 7: Bake for about 20 – 30 minutes until they are golden brown.

STEP 8: Take them out of the oven and allow to cool in the pan for about 5 minutes before removing from the pan to cool completely.

TIPS FOR THE BEST EVER BLUEBERRY MUFFINS

1 Make sure you measure the flour properly beforehand.

2 Keep all the ingredients at room temperature (apart from the frozen blueberries).

3 Use good quality Greek yogurt to keep them soft and light.

4 DO NOT OVERMIX! Be very gently with the batter, otherwise the muffins could get dense and the blueberries will bleed into the batter and turn it blue!

5 The batter must be thick, not runny.

6 Fill the liners all the way to the top make them big.

I hope you enjoy these blueberry muffins!

~Voula

Blueberry Muffins

Let me know how these blueberry muffins turn out for you in the comments! I would love to hear from you!

Quick and Easy Blueberry Muffins

These no-mixer, bakery-style blueberry muffins are heavenly! They are moist, tender, low in sugar, and bursting with blueberries. They are so easy to make, that you’ll never go back to box mixes again!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: Quick
Servings: 12

Ingredients

  • 1 container (200 g / 7 oz) good quality Greek yogurt
  • ¼ cup (60 ml / 2 fl. oz) milk
  • 1/3 cup (80 ml / 2.9 fl. oz) light vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¼ cups (270 g / 9.4 oz) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ cup (100 g / 3.5 oz) sugar (plus some extra for sprinkling)
  • 1 - 1 ½ cups (250 g / 9 oz) blueberries (fresh or frozen)

Instructions

  • Preheat the oven to 190°C / 375 °F.
  • Line a muffin pan with paper liners and set aside.
  • In a large bowl whisk together the yogurt, milk, oil, egg, and vanilla.
  • In another bowl whisk together the flour, baking powder, salt, and sugar.
  • Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.
  • Drop some plain batter into the bottom of each muffin cup/liner.
  • Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar.
  • Bake for about 20 – 30 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
  • Take them out of the oven and allow to cool in the pan for about 5 minutes.
  • Carefully remove the muffins from the pan and transfer to a wire rack to cool completely.
  • Enjoy!

Notes

If you prefer, you could also use dairy-free milk, like coconut or unsweetened almond milk.
If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.
Store the muffins in an airtight container at room temperature for about 2-3 days, or in the refrigerator for about 4-5 days.
You can warm them up in the microwave for about 20 seconds.
© Pastry Wishes