Vegan Chocolate Chip Muffins

Vegan chocolate chip muffin missing a bite and photographed in the muffin tin

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!

Course Breakfast, Snack

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Bake 15

Total Time 25

Servings muffins

Calories 235kcal

Author Gabby

Equipment

1 Muffin tin
1 Mixing Bowl

Ingredients

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

US Customary - Metric

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!

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!

Nutrition