Dairy-Free Chocolate Chip Muffins (Easy Vegan Recipe)
These dairy-free chocolate chip muffins are soft, fluffy, and incredibly easy to make in just one bowl. Made without milk or butter, they’re ideal if you’re dairy-free, vegan, or simply want bakery-style muffins at home without dairy.
Servings 12
Equipment
- mixing bowls
- whisk
- small cookie scoop
- 12-count muffin pan
- cupcake liners
Ingredients
- 1 cup unsweetened plant-based milk (250 ml)
- 1 tablespoon vinegar (15 ml)
- 2½ cups all-purpose flour (312 g)
- 1 cup sugar (200 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- pinch of ground nutmeg
- ⅓ cup neutral vegetable oil (80 ml)
- 1 tablespoon vanilla extract (15 ml)
- 1½ cups dairy-free/vegan chocolate chips (255 g)
- turbinado sugar for sprinkling optional
Instructions
- Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners.
- Make the vegan “buttermilk”: Stir the plant-based milk and vinegar together in a large cup. Set aside for 5 minutes.1 cup unsweetened plant-based milk, 1 tablespoon vinegar
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.2½ cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, pinch of ground nutmeg
- Add the oil, vanilla extract, and vegan buttermilk. Whisk just until combined.⅓ cup neutral vegetable oil, 1 tablespoon vanilla extract
- Gently fold in the mini chocolate chips, reserving some for the tops if desired.1½ cups dairy-free/vegan chocolate chips
- Divide the batter evenly among the liners, filling them all the way to the top. Sprinkle with turbinado sugar and the reserved chocolate chips.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and bake for 12–15 minutes, or until a toothpick inserted in the center comes out mostly clean with a few melted chocolate streaks but no wet batter.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Notes
- Measure the flour accurately; using a digital kitchen scale gives the best results.
- Do not overmix the batter to keep the muffins soft and fluffy.
- Use room-temperature ingredients so the batter comes together smoothly.
- Fill the muffin liners all the way to the top for tall, bakery-style domed muffins.
- Use a cookie scoop for quick, even, and mess-free portioning.
- Start checking for doneness a few minutes early, as ovens vary.
- Let the muffins cool in the pan for about 5 minutes before removing, as they are delicate when hot.
- Let the muffins cool completely before storing.
- Store in an airtight container at room temperature for up to 3–4 days.
- Line the container with paper towels on the bottom and top to absorb excess moisture.
- Freeze fully cooled muffins for up to 3 months.
- For best results, freeze muffins in a single layer until firm. Then transfer to freezer-safe bags or containers once frozen.
- Thaw muffins overnight in the refrigerator or let them sit at room temperature for about 1 hour.
- Warm in the microwave for about 15 seconds, if desired.
- Alternatively, wrap in foil and heat in a low oven until warmed through.
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! © Pastry Wishes
