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!
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!
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
- Stir the milk and vinegar together.
- Whisk together the flour, baking powder, nutmeg, baking soda, and salt.
- Whisk together the oil, vanilla, sugar, and Kahlua.
- Whisk the oil mixture with the flour mixture.
- Fold in the chocolate chips.
- Scoop into the liners.
- Sprinkle more chocolate chips on top.
Then you bake them!
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.
- 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!
MORE VEGAN RECIPES
- Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)
- Chocolate Pomegranate Bark
- Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)
- Greek Pumpkin Hand Pies – Kolokithopita (Vegan, No Mixer)
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)
- 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)
- 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.
- 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.