These Vegan Chocolate Chip Muffins are soft, moist, and fluffy and loaded with dairy-free chocolate chips. They have tall bakery-style tops and are easy and quick to bake at home!
If you’re craving a bakery-style muffin that’s fluffy, chocolatey, and completely vegan, you’re in for a treat! These Vegan Chocolate Chip Muffins are so moist and tender, you’d never guess they’re egg- and dairy-free.
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Moist and Fluffy Vegan Chocolate Chip Muffins
I have adapted this recipe from my Eggless Bakery-Style Chocolate Chip Muffins. While these muffins are egg-free, they are made with other dairy products. So, I was often asked about how to replace those dairy products to make the muffins dairy-free.
So, I decided to share the bakery-style Vegan Chocolate Chip Muffins for my readers who are looking for vegan options. These muffins are so soft, moist, tender, and fluffy that it’s hard to recognize that they are dairy-free.
I have used the same formula as I do for eggless baked goods. While baking, I highly rely on sour cream for moisture, tenderness, and richness. So, for vegan baking desserts, I also use plant-based sour cream to achieve the best results. However, you can use plain plant-based yogurt instead of sour cream.
Also, using soy milk enhances the creaminess and richness of the vegan muffins. However, you can use any choice of dairy-free milk for these muffins.
Why You Will Love These Muffins
- These Vegan Chocolate Chip Muffins are 100% free from dairy and eggs.
- The muffins are super moist, rich yet light, fluffy, and perfectly sweetened.
- They are packed with dairy-free chocolate chips in every bite
- The recipe is easy and quick with pantry staples.
- These muffins are perfect for freezing or meal prep.
Ingredients and Notes
- Flour: Flour is a vital ingredient for muffins. I always use unbleached all-purpose flour and recommend it. For a healthier option, you can swap half of the all-purpose flour with whole wheat flour.
- Baking Powder and Baking soda: These are necessary for the recipe as leavening agents.
- Salt: It adds a nice contrast to the muffins’ sweetness. If you use salted butter, skip the salt.
- Chocolate Chips: I used dairy-free and semi-sweet mini chocolate chips in the recipe, but you can use any size you like. You can also use chocolate chunks.
- Vegan Butter and Oil: I like combining butter and oil to make these muffins. Butter provides richness and flavor, while oil keeps the muffins moist and tender. I used sunflower oil, but you can use any neutral-flavored oil.
- Sugar: I used vegan granulated sugar, but you can use cane or light brown sugar.
- Plant-Based Sour Cream: Sour cream is my favorite baking ingredient. I also bake eggless muffins with dairy products and frequently use sour cream for extra richness and creaminess. So, whenever necessary, I prefer to use plant-based sour cream when I bake vegan baked goods. Instead of vegan sour cream, you can also use dairy-free yogurt.
- Milk: I baked these Vegan Chocolate Chip Muffins using soy milk, which provides a rich texture. However, you can use oat or almond milk instead of soy milk.
- Vanilla: It adds sweet and warm flavors to the muffins.
- Vinegar: Apple cider or white vinegar makes the muffins fluffier. If you do not have vinegar, you can use lemon juice.
How To Make Vegan Chocolate Chip Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Fold chocolate chips into the flour mixture until well distributed. Set aside.
- Combine melted butter, oil, vegan sour cream, sugar, dairy-free milk, vanilla, and vinegar in a large mixing bowl.
- Whisk everything until well combined.
- Add the dry ingredients to the wet mixture and mix gently until everything is combined.
- Do not overmix.
- Spoon the batter into the muffin pan, filling each tin to the top.
- Bake for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
These Vegan Chocolate Chip Muffins stay at room temperature, tightly covered, for 3 days.
The leftover muffins can be refrigerated in an airtight container for up to a week. Bring them to room temperature before serving.
Baking Tips For Vegan Chocolate Chip Muffins
Measuring the Ingredients: To make the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Room Temperature Ingredients: Bring dairy-free milk and sour cream to room temperature before starting the recipe.
Vegan Sour Cream: You can use dairy-free yogurt instead of sour cream.
Do Not Skip the Vinegar: Apple cider or white vinegar makes the muffins fluffier by reacting with baking soda. If you do not have any of this vinegar, use an equal amount of lemon juice.
Oil: I have used sunflower oil in the recipe, but you can use any light-flavored oil.
Butter: If you use salted vegan butter, skip the salt or add only a pinch.
Milk: I used soy milk to give the muffins a rich texture, but you can use oat or almond milk instead.
Chocolate Chips: I like to use miniature chocolate chips for even distribution in the muffins. However, you can use regular chocolate chips.
Filling the Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. This will ensure that the muffins rise well and have nice domed muffin tops.
Frequently Asked Questions
Yes! You can swap half of the flour with whole wheat flour, or a 1:1 gluten-free baking flour if you need a gluten-free option. Just note that texture and moisture may vary slightly.
I used vegan granulated sugar. You can also use cane sugar, raw sugar, or light or dark brown sugar. I recommend not using coconut sugar, as it may overpower the flavor.
This could be due to old or expired baking powder or soda. Also, improper ingredient measurements may affect the muffins’ rising.
When mixing dry ingredients into wet, do not overmix. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture, resulting in dry, dense, and hard muffins. To ensure light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible.
More Vegan Treats
Recipe Card
Vegan Chocolate Chip Muffins
Ingredients
- 2½ cups (300g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250g) dairy-free semi-sweet chocolate chips
- 6 tablespoon (85g) vegan unsalted butter, melted
- ¼ cup (60ml) oil (any light-flavored)
- ¾ cup (180g) plant-based sour cream
- ¾ cup + 2 tablespoon (175g) granulated sugar
- 1 cup (240ml) dairy-free milk
- 2 teaspoon pure vanilla
- 1 tablespoon apple cider vinegar (or white vinegar)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Fold chocolate chips into the flour mixture until well distributed. Set aside.
- Combine melted butter, oil, vegan sour cream, sugar, dairy-free milk, vanilla, and vinegar in a large mixing bowl. Whisk everything until well combined.
- Add the dry ingredients to the wet mixture and mix gently until everything is combined. Do not overmix.
- Spoon the batter into the muffin pan, filling each tin to the top.
- Bake for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- These Vegan Chocolate Chip Muffins stay at room temperature, tightly covered, for 3 days.
- The muffins can be refrigerated in an airtight container for up to a week. Bring them to room temperature before serving.
Notes
- Measuring the Ingredients: To make the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Room Temperature Ingredients: Bring dairy-free milk and sour cream to room temperature before starting the recipe.
- Vegan Sour Cream: You can use dairy-free yogurt instead of sour cream.
- Do Not Skip the Vinegar: Apple cider or white vinegar makes the muffins fluffier by reacting with baking soda. If you do not have any of this vinegar, use an equal amount of lemon juice.
- Butter: If you use salted vegan butter, skip the salt or add only a pinch. Oil: I have used sunflower oil in the recipe, but you can use any light-flavored oil.
- Milk: I used soy milk to give the muffins a rich texture, but you can use oat or almond milk instead.
- Chocolate Chips: I like to use miniature chocolate chips for even distribution in the muffins. However, you can use regular chocolate chips.
- Filling the Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. This will ensure that the muffins rise well and have nice domed muffin tops.
Thanks for coming! Let me know what you think.