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Vegan Chocolate Chip Muffins in a pan on a kitchen towel

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!
Course Breakfast, Dessert, Snack
Cuisine American
vegan, chocolate chip, muffin, low sugar
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12


  • 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.
  • Enjoy!


  • 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.
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