This post contains affiliate links. Read the full disclosure here.

Jump to Recipe
5 from 12 reviews

These are the best dairy free chocolate chip muffins! They’re soft, fluffy, and full of gooey mini chocolate chips. Made in one bowl, no mixer required, freezer-friendly, and ready in 25 minutes!

three chocolate chip muffins stacked on top of each other and the top one has a bite taken out of it.

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 have a soft crumb with a slight crunch on the top and don’t require any fancy equipment.

a chocolate chip muffin removed from the muffin liner in a baking tin, with more chocolate chips and muffins around it.

Featured Reader Review

5 stars

“Yummy! It’s perfect. It comes out really fluffy! I did not add any butter. I put oil instead and it came out amazing. Love it!” 

BH
Read more reviews

I tested the recipe entirely with oil as well as with a combination of oil and dairy free butter. I found that the dairy free butter added a nice flavor to the muffins, so I chose to go with that as the final version.

That being said, I know some people don’t have easy access to dairy free butter, so if thats the case for you then definitely go ahead and substitute the butter 1:1 with neutral oil.

Ingredient Notes

muffin ingredients in small bowls on a grey backdrop.
  • Milk: Even though these are chocolate chip muffins with no milk, they do require dairy free milk. You can use almond milk, soy milk, oat milk, or cashew milk. Be sure to choose the unsweetened kind.
  • Vinegar: White vinegar is added to the dairy free milk to create vegan buttermilk! You can also use apple cider vinegar or lemon juice.

How To Make These Muffins

wet muffin ingredients in a glass bowl on a grey countertop.

Combine wet ingredients.

muffin batter in a glass mixing bowl with chocolate chips in it.

Add dry ingredients and chocolate chips.

muffin batter in a muffin tin with chocolate chips and sugar sprinkled on top of each one.

Bake!

closeup shot of a hand holding a chocolate chip muffin with a bite out of it.

Recipe Developer Expert Tips

  • 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 can lead to a tough or chewy texture in your muffins.
  • Rest the batter for an hour before baking: this is an optional step that sometimes I like to do. It doesn’t change the flavor or the muffins, but it will help create a taller muffin and a more domed top.
  • Fill the muffin liners right to the top!

More Muffin Recipes You’ll Love

chocolate chunk banana muffin on a baking rack with a bite taken out of it

Chocolate Chunk Banana Muffins
two banana chocolate chip oat muffins stacked on top of each other

Oatmeal Banana Chocolate Chip Muffins
triple chocolate muffin in a muffin tin with a bite taken out of it

Triple Chocolate Muffins
Three raspberry white chocolate muffins stacked on top of each other

Raspberry White Chocolate Muffins

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!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

a dairy free chocolate chip muffin with a bite taken out of it
5 from 12 reviews

Dairy Free Chocolate Chip Muffins (Easy and Fluffy!)

Gabby Kislanko
These dairy free muffins are soft, fluffy, and full of mini chocolate chips. Made in one bowl, no mixer required, and ready in 25 minutes!
Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Print Pin Rate Remove Ads

Video

Ingredients
 

  • 1 tbsp white vinegar (or lemon juice)
  • ¾ cup + 3 Tablespoons (225 ml) vegan milk of choice
  • ½ cup dairy free butter, melted
  • ¼ cup (54 ml) neutral oil (like canola oil or sunflower oil)
  • ⅔ cup (133 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2½ cups (312 g) 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

Instructions
 

  • Make the buttermilk by pouring 1 tbsp 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!

Equipment

Muffin tin
Muffin tin
Whisk
Medium Bowl

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off. Too much flour will make the muffins dry.
Chocolate Chips: I use mini vegan semisweet chocolate chips, but you can use regular sizes chocolate chips if you prefer. 
Vegan Butter: Vegan butter can be replaced at a 1:1 ratio with oil if desired.
Storage and Freezing: Store 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!
 
Calories: 265kcal, Carbohydrates: 37g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.05g, Cholesterol: 28mg, Sodium: 356mg, Potassium: 98mg, Fiber: 2g, Sugar: 15g, Vitamin A: 404IU, Calcium: 76mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.