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Vegan Chocolate Chip Muffins

By Tifani
An easy homemade treat with vanilla and chocolate chips in every bite.
Vegan chocolate chip muffins in pink paper cases, with a broken muffin showing the soft crumb.
Yield: 12 muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

  1. Preheat the oven to 180°C (conventional oven, top and bottom heat). Line a 12-cup muffin tin with paper liners.
  2. Combine the soy milk and apple cider vinegar in a measuring jug. Set aside for a few minutes to curdle slightly.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  4. 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.
  5. Gently fold in the chocolate chips with a spatula.
  6. Divide the batter evenly between the 12 muffin cups, filling each a little over halfway.
  7. 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.
  8. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack.

Notes

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.