Vegan Chocolate Chip Muffins

These vegan chocolate chip muffins are bursting with sweet, chocolaty goodness! They’re tender on the inside, slightly chewy on the top, and speckled with mini vegan chocolate chips. Enjoy them with your afternoon coffee or tea, as a dessert after dinner, or as a convenient on-the-go snack.

Why you’ll love this recipe

• 100% vegan-friendly: You won't miss the dairy or eggs in these muffins! They’re equally soft, tender, and fluffy, but they're made with wholesome, plant-based ingredients!
• Easy to make: With simple steps and readily available ingredients, these vegan chocolate chip muffins come together incredibly quickly and easily.
• Freezable: Make a double or triple batch and freeze the extras for later. You'll definitely appreciate having a quick, delicious snack on hand at all times.

The best vegan chocolate chip muffins

These vegan chocolate chip muffins are a spinoff of my vegan blueberry muffins but more indulgent and decadent. They have an unbelievably soft and moist texture, balanced with the rich flavor of dark chocolate chips instead of berries.

I like to add a touch of cinnamon to my recipe for a warm, slightly sweet flavor profile. I mean, the aroma alone is enough to entice any dessert lover whether they’re vegan or not!

These muffins are the absolute best when they’re served slightly warm, meaning the chocolate chips are at their peak gooeyness! Pair one (or two) with a cup of coffee, an oat milk chai latte, or caramel milk tea for a satisfying snack or a sweet way to end your meal.

Ingredients & Substitutions

• All-purpose flour: Forms the base of the muffins, creating a perfectly tender-yet-structured muffin. For a gluten-free version, use a 1:1 gluten-free flour blend.
• Sugar: Granulated or cane sugar adds sweetness without overpowering the recipe. For a more flavor-forward option, you can try coconut sugar.
• Baking powder: Gives the muffins their rise and fluffy texture.
• Cinnamon: Imparts a hint of warming spice. You can also play around with allspice or cardamom if you’d prefer.
• Salt: Elevates the other flavors and adds depth.
• Oat milk: Adds moisture and creates a soft muffin crumb. You can also use other dairy alternatives like cashew, soy, or pea milk.
• Coconut oil: Gives the muffins richness and a moist texture. Vegan butter or another neutral vegetable oil will also work in place of coconut oil.
• Apple sauce: Acts as an egg replacement to bind the ingredients. If you don’t have apple sauce on hand, mashed bananas are a great substitute.
• Vanilla: Adds a hint of aromatic sweetness. For the most intense flavor, use 100% pure vanilla extract!
• Apple cider vinegar: Creates a more tender muffin texture. If you don’t have apple cider vinegar, regular white vinegar, coconut vinegar, or white wine vinegar will all work.
• Vegan chocolate chips: Choose your favorite ones, but remember to double-check that they’re vegan. I know that a lot of dark chocolate chip brands are accidentally vegan, but you can also opt for a vegan-certified brand to be safe.

How to make vegan chocolate chip muffins

• Step 1: First things first, you’ll need to preheat your oven to 350°F. While the oven warms up, line a muffin tray with some liners. Then in a small bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set this aside while you combine the wet ingredients.

• Step 2: In a separate bowl, stir together the lukewarm oat milk, melted coconut oil, apple sauce, and vanilla extract. Make sure it’s thoroughly mixed.

• Step 3: Slowly add the dry ingredients to your bowl of wet ingredients. Mix everything just until it forms a smooth, combined batter, but be careful not to overmix it.

• Step 4: Stir in the apple cider vinegar, then fold in the mini chocolate chips. Remember to reserve a handful for scattering over the tops later.

• Step 5: Using a spoon to divide the batter evenly into the prepared muffin tins. Then, sprinkle the tops with the reserved chocolate chips.

• Step 6: Let the muffins bake for about 30 minutes. To make sure they're done, poke a toothpick into one — if it comes out clean, they're ready! Allow your vegan chocolate chip muffins to cool down for about 10 minutes before transferring them to a wire rack.

Storage & Reheating

For any extra vegan chocolate chip muffins, follow these simple storage and reheating tips: 

• Room temperature: Once cooled, keep your muffins at room temperature in an airtight container for up to 3 days.
• Freezer: For anything longer than that, I recommend freezing them in a bag or container for up to 3 months.
• Reheating: Warm the muffins in the microwave for a few seconds until heated through. Additionally, you can heat them up in an oven at 350F for 4-5 minutes, or until warm. 

Top tips

• Measure accurately: For the best results, use exact measurements. A kitchen scale really comes in handy for baking.
• Don't over-mix: Mix until the ingredients are just combined to avoid tough muffins.
• Use room-temperature ingredients: Make sure the wet ingredients are all brought to room temperature to ensure your ingredients blend together perfectly.
• Fill the muffin cups: Don't fill more than ⅔ of each cup to allow space for rising.
• Don't overbake: Keep a close eye on the muffins during the final minutes of baking. Over-baked muffins can quickly become dry.

FAQ

More vegan desserts

If you enjoyed this vegan chocolate chip muffins recipe, check out my collection of other vegan desserts like these:

• Vegan Blueberry Muffins: Sweet, tender, and juicy snack or dessert. 
• Vegan Savory Muffins: Hearty, filling, and satisfying "eggless" muffins.
• Vegan Chocolate Chip Muffins: Soft, tender, and fluffy mini muffins bursting with sweet chocolaty goodness.
• Homemade Vegan Peach Ice Cream: Made with just a few ingredients and a blender.
• Small Batch Vegan Chocolate Chip Cookies: A simple recipe anyone can make! 
• Carrot Pie: Quick, easy, and no-fuss sweet potato pie alternative.