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These are the best dairy free chocolate chip muffins! They're soft, fluffy, and full of mini chocolate chips. Made in one bowl, no mixer required, freezer-friendly, and ready in 25 minutes!
This recipe was originally published in January, 2021. It has been updated with new photos, detailed instructions, and step-by-step photos.
Dairy free muffins are hands down my favorite snack, I've almost always got a batch of these dairy free chocolate chip muffins, blueberry muffins, or banana carrot muffins stashed in my freezer!
These muffins are easy to make and perfect for brunch gatherings or for a quick snack on the go! They are soft and fluffy, and don't require any fancy equipment to make.
Why You'll Love These Dairy Free Muffins
- These muffins are made in one bowl and you don't even need a mixer!
- This recipe is freezer friendly, so it's great for making ahead of time for a quick grab-and-go snack or breakfast!
- These dairy free muffins can easily be made gluten free by replacing the flour with 1 to 1 gluten free all purpose flour
- These chocolate chip muffins with no milk are topped with coarse sugar for a delicious crunch on top, and more gooey chocolate chips!
- Butter: Vegan butter adds flavor to the dairy free chocolate chip muffins, but you can replace it at an equal ration with a neutral oil if you prefer. If you don't follow a dairy free diet, you can also use regular butter.
- Flour: All purpose flour works best, but you can also use white whole wheat flour. To make these gluten free, you can use 1 to 1 gluten free baking flour.
- Milk: You can use almond milk, soy milk, oat milk, cashew milk, or any other vegan milk alternative (I don't recommend canned coconut milk though). Be sure to choose the unsweetened kind.
- Vinegar: White vinegar is added to the vegan milk to create vegan buttermilk! You can also use apple cider vinegar or lemon juice.
- Oil: The best options are sunflower oil, grapeseed oil, or canola oil because they are neutral in flavor.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Make the buttermilk by pouring 1 tablespoon of white vinegar into a liquid measuring cup or a regular 1 cup measuring cup. Add in vegan milk of choice until it fills to 1 cup (you should have 1 cup of liquid in total). Let sit for 5-10 minutes until the milk has curdled.
Step Two: Melt the butter in a large microwave-safe bowl (or in a small pan over the stove, then transfer to a large bowl). Pour the sugar and oil into the bowl then whisk it all together. Whisk in the eggs, vanilla extract, and buttermilk.
Step Three: Add in the dry ingredients (flour, baking powder, baking soda, and salt). Mix until just combined, don't worry if there are a few lumps! Stir in the chocolate chips.
Optional Step: Let the muffin batter rest for one hour and room temperature. This creates taller, more domed muffin tops. The flavor will be the same if you decide to skip this step.
Step Four: Bake the dairy free muffins for 5 minutes at a high temperature of 425°F to help them rise quickly. Without removing the muffins from the oven, lower the temperature to 350°F and bake for 10-16 minutes more. A toothpick inserted in the middle of the muffins should come out clean!
There are plenty of great substitutes if you want to make muffins without using milk! You can use oat milk, almond milk, hemp milk, cashew milk, coconut milk, hazelnut milk, soy milk, rice milk, or even water if needed.
Readers have reported great results using gluten free 1-1 all purpose flour instead of regular flour.
Yes! You can make these muffins using regular milk, regular butter, and regular chocolate chips.
Resting the batter is optional. Letting the muffin batter sit out at room temperature for one hour will give you taller muffins with a more domed top, but the flavor will be the same, so if you decide to skip this step that's okay.
This recipe makes 12-14 muffins depending on the size of your muffin tin (some muffin tins are deeper than others and hold more batter).
- Properly measure your flour: I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method. Adding too much flour to the batter will lead to dry muffins!
- Don't over-mix the batter! The dry ingredients should only be mixed into the wet ingredients until the last specks of flour are gone. Don't worry if there are lumps in the batter. Over-mixing will lead to a tough texture in your muffins.
- Rest the batter for an hour before baking: This is optional, but it creates a nice domed top and taller muffins.
- Fill the muffin liners right to the top !
Storage and Freezing Instructions
These dairy free muffins can be stored in an airtight container or ziploc bag at room temperature for up to 5 days days. I don't recommend refrigerating them as it can dry out them out.
You can also freeze the muffins in a freezer bag for up to 3 months! When you're ready to eat them, simply thaw them at room temperature or pop one in the microwave for 30 - 45 seconds. If you're microwaving, be sure to eat them right away or they will harden quickly!
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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dairy Free Chocolate Chip Muffins
- Medium Bowl
- 1 tablespoon white vinegar (or lemon juice)
- ¾ cup + 3 Tablespoons vegan milk of choice
- ½ cup dairy free butter, melted (vegan or regular)
- ¼ cup neutral oil (like canola oil or sunflower oil)
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegan mini chocolate chips (or regular) (plus more for on top)
- Raw/coarse sugar, for sprinkling
- Make the buttermilk by pouring 1 tablespoon of white vinegar into a liquid measuring cup or a regular 1 cup measuring cup. Add in vegan milk of choice until it fills to 1 cup (you should have 1 cup total). Let sit for 5-10 minutes until the milk has curdled.
- Preheat the oven to 425°F and line a muffin tin with liners.
- In a microwave safe bowl, add vegan butter and heat until melted. Remove from the microwave, then pour in the oil and sugar and whisk. Add eggs, vanilla extract, and buttermilk and whisk until combined.
- Slowly add in the flour, salt, baking soda, and baking powder and continue to mix together until just combined (do not over-mix! It's okay if there are some lumps in the dough). Stir in the chocolate chips.
- OPTIONAL: Let the muffin batter rest on the counter for 1 hour (this creates taller muffins). Fill the muffin tins all the way to the top of the liners. Generously sprinkle with coarse sugar and top with more chocolate chips if desired.
- Bake the muffins for 5 minutes at 425°F. After 5 minutes, leave the muffins in the oven and lower the oven temperature to 350°F. Bake for an additional 10-16 minutes, or until a toothpick inserted in the centre of the muffins comes out clean. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
please tell to substitute of egg...? and without egg how many days will store muffins..?
Hi! I haven't tested these without eggs but I would try applesauce if you want to leave out the eggs. The muffins would be stored the same amount of time stated in the recipe notes with or without eggs!
Just whipped up a batch of these and I've never had a more perfect muffin!!! They were so good and everyone asked for the recipe I used!
Hi Lydia! I am so happy to hear that everyone loved the muffins! Thanks so much for taking the time to leave a review 😀
These are so delicious! I added lots of mini chocolate chips on top and they were a huge hit at my grammas birthday brunch
Hi Christine! I'm so happy to hear that the muffins were a hit! Thanks for the review 🙂
Made these with my daughter this after with a gluten free swap and absolute muffin perfection!
Hi Katie! I am so happy to hear that you both loved the muffins and that they worked out with the GF swap! Thanks so much for taking the time to come back and leave a review 😀
Great recipe. I also made some with pumpkin and flax seeds instead of chocolate chips. Both excellent!
Hi! I'm so happy to hear that you loved the muffins, thank you so much for the review! 😀
My Dad said these muffins were really good and he’s not one to comment on anything I make, his normal comment is usually “ya, they’re okay” ? So for him to actually say they were good and he couldn’t stay away from them is a huge plus in my books!
Hi Seanna! Wow - what a compliment! I'm so happy to hear that you both loved the recipe 🙂 Thanks so much for the review!!
Thanks for the video! It's so helpful! I love the texture of these muffins! They are so fluffy!
Hi Mikyla! Thank you so much for the review - I'm so happy to hear that!