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5 from 3 reviews

These vegan chocolate chip muffins might be my favorite muffin yet! They’re soft, fluffy and can be made in just one bowl. They’re ready in 25 minutes and they’re freezer friendly so you can make them ahead of time!

One Bowl Vegan Chocolate Chip Muffins in a muffin tin with one muffin missing a bite

These fluffy vegan chocolate chip muffins are based off of my dairy free chocolate chip muffins. After making those muffins, I knew I had to make a vegan version!

I always keep a stash of frozen muffins for breakfast on the go, and these eggless chocolate chip muffins, along with vegan blackberry muffins and vegan zucchini muffins are always stocked up in my freezer!

Why You’ll Love These Vegan Chocolate Chip Muffins

  • No fancy equipment needed, you just need a mixing bowl and a whisk!
  • You can make these ahead of time and store them in the freezer, that way you always have a grab and go breakfast or snack at hand.
  • These muffins use simple ingredients that you probably already have in your pantry.
  • They’re ready in 25 minutes, so you can easily whip these up any day of the week.
  • They’re egg free, dairy free, and can easily be made gluten free too!

Ingredients Needed

Vegan chocolate chip muffin ingredients in bowls with labels
  • Butter: I used vegan butter for these muffins, but you could also use an equal amount of flavorless oil. 
  • Flour: I made these muffins with all purpose flour but you can make them gluten free by using gluten free 1-1 all purpose flour with xantham gum. You could also use white whole wheat flour or whole wheat flour, but this will change the texture slightly.
  • Vegan Milk: you can use soy milk, almond milk, oat milk, cashew milk or any other vegan milk alternative that you like.
  • Vegan Chocolate Chips: I used mini chocolate chips but you could also use regular vegan chocolate chips.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Baking process for vegan chocolate chip muffins pictured in three steps

Step One: Preheat the oven to 350° Fahrenheit and spray a muffin pan with baking spray or use muffin liners. 

Step Two: Place your vegan butter into a large microwave safe bowl and heat until it has melted. Pour in the remaining wet ingredients and sugar and whisk until smooth.

Step Three: Add in the dry ingredients and mix until combined, then stir in the chocolate chips. Keep a small handful of extra chocolate chips to the side. 

Step Four: Fill the muffin liners to the top and sprinkle more chocolate chips and coarse sugar on top if desired. Bake for 15-20 minutes. A toothpick inserted in the middle of a muffin should come out clean! 

Vegan chocolate chip muffin with muffin wrapper peeled down and topped with chocolate chips

Expert Tips

  • 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!
  • To make taller, domed muffins – let the muffin batter rest at room temperature for 30-60 minutes before scooping into the muffin liners. Letting the batter rest will create a more domed muffin!
  • Don’t over-mix your muffin batter –  stop mixing the batter as soon as you no longer see any specks of flour. Over-mixing will lead to a tough texture.
  • Make frozen muffins taste fresh – freeze the muffins once they’re completely cool. When you’re ready to eat one, take it out of the freezer and microwave for 20-30 seconds!

Storage Instructions

These vegan chocolate chip muffins can be stored in an airtight container or ziploc bag at room temperature for up to 3 days, but to keep them fresh texture for longer I recommend freezing them.

You can 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 20-30 seconds. If you’re microwaving, be sure to eat them right away or they will harden pretty quickly.

More Vegan Recipes You’ll Love

Two stacked vegan pumpkin spice muffins on a white plate, with the top muffin half-eaten, showcasing a moist texture and chocolate chips. Bright, warm, inviting atmosphere.

Vegan Pumpkin Spice Muffins

Vegan Zucchini Muffins
vegan blackberry muffin in a muffin baking pan with a bite out of it

Vegan Blackberry Muffins
vegan apple cake on a plate with vegan ice cream on top and bits of crumble around it

Easy Vegan Apple Cake

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!

Vegan chocolate chip muffin missing a bite and photographed in the muffin tin
5 from 3 reviews

Vegan Chocolate Chip Muffins

Gabby Kislanko
These vegan chocolate chip muffins are soft, fluffy and made in just one bowl. They’re ready in 25 minutes and they’re freezer friendly so you can make them ahead of time!
Prep Time: 10 minutes
Bake: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
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Ingredients
 

  • ½ cup (105 g) butter, melted
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon apple cider vinegar
  • 1 cup (250 ml) vegan milk of choice
  • 2⅓ cup (303 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓-½ cup vegan mini chocolate chips (or regular)

Instructions
 

  • Preheat the oven to 350° Fahrenheit and spray a muffin pan with baking spray or use muffin liners.
  • Place your vegan butter into a large microwave safe bowl and heat until it has melted. Pour in the remaining wet ingredients and sugar and whisk until smooth.
  • Add in the dry ingredients and mix until combined, then stir in the chocolate chips. Keep a small handful of extra chocolate chips to the side.
  • Fill the muffin liners to the top and sprinkle more chocolate chips and coarse sugar on top if desired. Bake for 15-20 minutes. A toothpick inserted in the middle of a muffin should come out clean!
  • Let cool in the tins for 5 minutes then enjoy!

Equipment

Muffin tin
1 Muffin tin
1 Mixing Bowl

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Measuring Flour: Properly measure your flour using either a kitchen scale or using the scoop and level method. 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 or applesauce if needed.
Gluten Free Option: To make these muffins gluten free, use 1:1 gluten free all purpose baking flour (be sure to use one that has xantham gum).
Storage and Freezing Instructions: Store in an airtight container or ziploc bag at room temperature for up to 4 days. 
You can also freeze the muffins in a freezer bag for up to 3 months. Thaw them at room temperature or pop one in the microwave for 30 – 45 seconds. If you’re microwaving the muffins, be sure to eat them right away or they will harden quickly!
 
Calories: 235kcal, Carbohydrates: 35g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 330mg, Potassium: 68mg, Fiber: 1g, Sugar: 15g, Vitamin A: 363IU, Calcium: 62mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.