Dairy Free Chocolate Chip Muffins (Easy and Fluffy!)
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!
Equipment
- Medium Bowl
Ingredients
- 1 tbsp white vinegar (or lemon juice)
- ¾ cup + 3 Tablespoons vegan milk of choice
- ½ cup dairy free butter, melted
- 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
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!
Video
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!
Nutrition
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