Simple, practical, and full of everyday flavour, The best Vegan Chocolate Chip Muffins is a vegan, vegetarian American breakfast, brunch, snack made with all-purpose flour, baking powder, and baking soda in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 17 minutes
  • Total time: 40 minutes
  • Yield: 12
  • Category: Breakfast, brunch, Snack
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup non-dairy milk (such as oat milk, almond milk, coconut milk or soy milk)
  • 2 tablespoons non-dairy yogurt (or use applesauce)
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 1/3 cup sugar
  • 1/4 cup oil ((neutral oil such as organic safflower or sunflower))
  • 1 teaspoon vanilla extract
  • a couple of drops almond extract
  • 3/4 cup vegan chocolate chips, (I like to use a mix of mini and regular-size chocolate chips)

Method

  1. Preheat the oven to 400° F (205° C).
  2. In a medium bowl, add all of the dry ingredients and mix really well.
  3. In a large bowl, add all the wet ingredients and then mix really well until the sugar dissolves completely.
  4. Pour the wet ingredients into the dry ingredients, and mix to make a slightly stiff batter. If the batter is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. Do not over-mix this batter.
  5. Fold in 1/2 cup of the chocolate chips, then if you like more chocolate chips in the batter, fold in extra 1 to 2 tablespoons of chocolate chips. Use a spatula or a cookie scoop to scoop the batter into a lined muffin pan, filling it up to about 3/4 of the of the way. Top each muffin generously with the remaining chocolate chips.
  6. Bake for 12 minutes. Reduce the heat of the oven to 375° F (190° C), and bake for 5 more minutes. Then, check if the muffins are done by inserting a toothpick in the middle. If they are done, remove from the oven, otherwise let them bake for another 2 to 3 minutes.
  7. Remove the muffin pan from the oven, and let them sit for 2 minutes. Then remove the muffins from the muffin pan. Don’t let them sit in the pan for too long as they will get wet at the bottom because of the moisture.
  8. Let the chocolate chip muffins cool for another 10 minutes, then peel off the liners and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.