These are the best vegan chocolate chip muffins! Soft and fluffy, perfect for quick on the go breakfast idea. Just like your favorite from your local bakery, they are an absolute must in your recipe collection.
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Go hop in the kitchen right now and make these easy vegan chocolate chip muffins.
Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. But, chocolate chip muffins are so much better. I mean CHOCOLATE!
Who doesn’t love chocolate!?
These vegan chocolate chip muffins are so soft, fluffy, and full of delicious vegan chocolate chips.
I mean what’s not to love.
Seriously, you will think that you just walked out of a bakery after you sink your teeth into these delicious muffins.
What ingredients do I need to make these vegan chocolate chip muffins?
We love simple dairy free recipes that are both easy to make, but also have easy to find ingredients, most of which are already in most people’s pantries.
These dairy free chocolate chip muffins are really simple to put together.
Full ingredient amounts are listed in the printable recipe card below.
The ingredients that you need for these vegan muffins are:
- vegetable or coconut oil
- vegan sugar
- brown sugar
- unsweetened applesauce
- vanilla extract
- flour
- baking powder
- cornstarch
- salt
- apple cider vinegar
- vegan milk
- vegan chocolate chips
How do you make dairy free chocolate chip muffins?
Preheat oven to 400 degrees. Grease a muffin pan or place liners into each cup.
To start, add apple cider vinegar to a cup and then ⅔ cup vegan milk. Let sit for 10 minutes. This makes vegan buttermilk.
When ready, to a large bowl add the buttermilk, applesauce, oil and vanilla. Stir together.
Then, add both sugars and combine again.
To that, add all your dry ingredients and blend just until combined again, careful not to over mix.
Fold in chocolate chips.
Fill muffin cups up ¾ of the way full of batter and then place in the oven.
Top with remaining chocolate chips and sprinkle with remaining cane sugar.
Cook at 400 degrees for 8 minutes, then lower temperature to 350 for 10-15 minutes or until a toothpick inserted comes out clean.
What is the key to making vegan chocolate chip muffins look like bakery style muffins?
We decided to make these look like normal muffins; however, if you saw our vegan blueberry muffins and want to make them tall with a fancier paper liner, just like at the bakery, then keep reading.
The key to get the taller, fluffier, perfect bakery style vegan chocolate chip muffins is using these tulip muffin liners. They fit in a regular muffin tin, but help keep all the ingredients in, making them absolutely perfect.
Can these be Top 8 Allergen Friendly Chocolate Chip Muffins?
These vegan chocolate chip muffins use wheat and dairy free milk.
You can use any dairy free milk of choice, so just make sure it’s one that suits your allergens.
Also, you can make them with gluten free measure for measure flour. This specific King Arthur gluten free flour is our favorite!
Can I make these into mini dairy free chocolate chip muffins?
You can absolutely make these mini dairy free chocolate chip muffins. You just need to follow the directions and fill mini muffin tins instead of regular size.
Likewise, you could make extra large muffins with this recipe too.
What are other dairy free muffins ideas that I should try?
Once you try these vegan chocolate chip muffins, you may want to learn what are some other options. We gathered some ideas from our friends. All of these dairy free muffins listed below are vegan, so they are also egg free and many are gluten free.
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Double Chocolate Oat Muffins
- Gluten Free Pumpkin Muffins
- Gluten Free Chocolate Muffins
- Apple Muffins
- Gluten Free Banana and Zucchini Muffins
- Gluten Free Lemon Poppy Seed Muffins
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🥳 Get the Full Recipe
The Best Vegan Chocolate Muffins
Ingredients
Wet Ingredients
- 1 tablespoon apple cider vinegar
- ⅔ cup dairy free milk
- ¾ cup oil (vegetable or coconut)
- ⅔ cup unsweetened applesauce
- 1 tsp vanilla
- ¾ cup brown sugar
- ¼ cup vegan cane sugar
Dry Ingredients
- 2 cups flour (see post if gluten free)
- 2 teaspoon baking powder
- 2 teaspoon cornstarch
- ½ teaspoon sea salt
- 1 ½ cups vegan chocolate chips, divided
Optional Topping
- ⅓ cup vegan cane sugar
Instructions
- Preheat oven to 400 degrees. Grease a muffin pan or place liners into each cup.
- Add apple cider vinegar to a cup and then ⅔ cup vegan milk. Let sit for 10 minutes.*This makes vegan buttermilk.
- To a large bowl add the buttermilk, applesauce, oil and vanilla. Stir together.
- Add both sugars and combine again.
- Add all your dry ingredients and blend just until combined again, careful not to over mix.
- Fold in 1 cup chocolate chips.
- Fill muffin cups up ¾ of the way full of batter and then place in the oven.
- Top with remaining chocolate chips and sprinkle with optional cane sugar.
- Cook at 400 degrees for 8 minutes, then lower temperature to 350 for 10-15 minutes or until a toothpick inserted comes out clean.
Notes
Nutrition
Simply amazing! I subbed the applesauce for 2 ripe bananas and forgoed the chocolate chips. Also added a little less sugar. The best muffins I’ve EVER had.
Glad you liked it!
Made these with my girls. They were so easy to put together. I actually scooped them into the muffin tin at night and put them into the freezer. The next morning I pulled them out, let them sit while my oven was heating up. I followed the directions for baking temp and time and they turned out perfect. Fresh muffins for breakfast. Soft, fluffy, and just the right amount of sweetness.
Love that idea, thanks for sharing!
This recipe turned out amazing!! I would have liked them to be a little more firm but the taste is everything. Thank you for sharing.
Glad that you enjoyed them!