Vegan Chocolate Chip Muffins

Learn how to make fluffy, bakery-style Vegan Chocolate Chip Muffins at home in just 1 bowl with simple pantry staples. Nut-Free.

Course Breakfast, Dessert

Cuisine American

Diet Low Salt, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 367kcal

Author Caitlin Shoemaker

Ingredients

2 3/4 cups all purpose flour spooned and leveled*
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon optional
1/2 cup cane sugar
1/4 cup brown sugar packed
1/2 cup unsweetened applesauce
1/2 cup non-dairy milk
2/3 cup avocado oil or neutral oil
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar or lemon juice
1 1/2 cup dairy-free mini chocolate chips or chunks plus more for topping

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil.
Dry Ingredients: Add the flour to a large mixing bowl, then add in the baking powder, baking soda, salt, and cinnamon (if using). Whisk until combined, then form a well in the center of the bowl.
Wet Ingredients: Add the cane sugar, brown sugar, applesauce, milk, oil, vanilla, and vinegar to the center of the bowl. Use a spatula to mix these ingredients together first in the center of the bowl, then slowly work outwards to incorporate more flour. Once all of the flour has dissolved, fold in the chocolate chips.
Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!
Bake: Bake in the middle rack of the oven for 5 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 14 to 17 minutes, until the tops of the muffins are slightly golden.
Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.
Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these chocolate chip muffins for up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

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