Why You’ll Love This Recipe
- Simple everyday ingredients and no electric mixer needed.
- Vanilla and chocolate chips in every bite.
- One batch makes 12 muffins to enjoy and share.
Ingredients & Substitutions
A few notes on the ingredients that make the biggest difference, plus easy swaps where they work.
Soy milk & apple cider vinegar
Mix these together first and let them stand for a few minutes to make a simple dairy-free buttermilk.
Neutral oil
Choose a mild oil so the vanilla and chocolate flavours can shine.
Vegan chocolate chips
Use dairy-free chocolate chips. Check the ingredients, as dark chocolate is not always vegan.
How to Make Vegan Chocolate Chip Muffins
Follow these simple steps for the best result.
Prepare the oven and soy milk
Preheat the oven to 180°C using top and bottom heat. Line a 12-cup muffin tin. Mix the soy milk and apple cider vinegar in a jug and set aside for a few minutes.
Combine the dry ingredients
Whisk the flour, baking powder, baking soda, salt and sugar together in a large bowl.
Mix the batter gently
Add the soy milk mixture, oil and vanilla to the dry ingredients. Mix just until combined, then gently fold in the chocolate chips.
Fill and bake
Divide between the 12 muffin cups, filling each a little over halfway. Bake for 22–25 minutes. A toothpick should come out clean or with a few crumbs, rather than wet batter. Cool briefly in the tin, then transfer to a wire rack.
Tips for Perfect Results
- Mix gently and stop as soon as no dry flour remains. A few lumps are fine; overmixing can make the muffins dense.
- Preheat the oven fully to 180°C using top and bottom heat before baking.
- Check for doneness in the centre of a muffin. A few crumbs or melted chocolate are fine; wet batter means they need longer.
Serving Suggestions
Enjoy with a cup of tea, coffee or homemade hot chocolate.
Storage
Let the muffins cool completely before storing. Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature and warm briefly before serving, if you like.
Vegan Chocolate Chip Muffins Recipe
Vegan Chocolate Chip Muffins
Equipment
- Paper liners
- 12-cup muffin tin
- Measuring jug
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 250 ml soy milk
- 1 tsp apple cider vinegar
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 140 g sugar
- 80 ml neutral oil
- 1 tsp vanilla extract
- 100 g vegan chocolate chips
Instructions
- Preheat the oven to 180°C (conventional oven, top and bottom heat). Line a 12-cup muffin tin with paper liners.
- Combine the soy milk and apple cider vinegar in a measuring jug. Set aside for a few minutes to curdle slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Add the soy milk mixture, oil and vanilla extract. Gently mix until just combined and no dry flour remains. A few lumps are fine; avoid overmixing.
- Gently fold in the chocolate chips with a spatula.
- Divide the batter evenly between the 12 muffin cups, filling each a little over halfway.
- Bake for 22–25 minutes, until a toothpick inserted into the centre comes out clean or with a few crumbs. Melted chocolate on the toothpick is fine.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack.
Notes
Frequently Asked Questions
Do I need an electric mixer?
No. A whisk for the dry ingredients and a spatula for gently mixing the batter are all you need.
Why did my muffins turn out dense?
Overmixing can make the crumb heavy. Mix the wet and dry ingredients only until no dry flour remains, then gently fold in the chocolate chips. Measure the flour carefully, as too much can also make the muffins dense.
Can I freeze these muffins?
Yes. Let the muffins cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature and warm briefly before serving, if you like.
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