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vegan chocolate chip muffins on the plate

Vegan Chocolate Chip Muffins

By Jigna
These Vegan Chocolate Chip Muffins are soft, moist, fluffy, and loaded with dairy-free chocolate chips. They have tall bakery-style tops and are easy and quick to bake at home!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American
Course Breakfast, Dessert, Snack
Diet Vegan
Servings 12 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

  1. 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.
  2. Room Temperature Ingredients: Bring dairy-free milk and sour cream to room temperature before starting the recipe.
  3. Vegan Sour Cream: You can use dairy-free yogurt instead of sour cream.
  4. 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.
  5. 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.
  6. Milk: I used soy milk to give the muffins a rich texture, but you can use oat or almond milk instead.
  7. Chocolate Chips: I like to use miniature chocolate chips for even distribution in the muffins. However, you can use regular chocolate chips.
  8. 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.

Nutrition (Approximate Values)

Calories : 363kcalCarbohydrates : 50gProtein : 5gFat : 22gSaturated Fat : 6gPolyunsaturated Fat : 4gMonounsaturated Fat : 8gTrans Fat : 1gCholesterol : 1mgSodium : 347mgPotassium : 177mgFiber : 3gSugar : 24gVitamin A : 89IUVitamin C : 1mgCalcium : 84mgIron : 3mg
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