Chocolate Chip Muffin Recipe
This moist and fluffy vegan chocolate chip muffin recipe is the most delightful way to start your morning! It’s made with simple ingredients and easy enough that you can whip it up in minutes.
Muffins are one of my favourite things to bake. They’re never fussy; once you master the technique, they always turn out well, and you can eat them all day long. What’s not to love?! Although I have a soft spot for my Blueberry Muffins and Pumpkin Cream Cheese Muffins, these vegan chocolate chip muffins are my current favourite—perfectly sweet, with a soft, tender crumb that pairs wonderfully with your favourite morning coffee or tea.
These Chocolate Chip Muffins Are the Best Way to Start Your Day
Nothing beats the comforting aroma of freshly baked muffins to kickstart your morning! Here’s why you’re going to love this recipe:
- Just sweet enough. Some bakery-style chocolate chip muffins taste like a dessert, with sugary-sweet batter and heaps of chocolate chips. My recipe is a little more balanced, giving you the sweetness and chocolate you crave without overdoing it.
- Moist and tender. The addition of vegan yogurt gives these chocolate chip muffins a moist, tender crumb that you will adore.
- Simple ingredients. I always want my vegan baking recipes to be accessible to everyone! All of the ingredients you need are simple and easy to find at any grocery store. You don’t even need a fancy vegan egg replacer!
Notes on Ingredients
Here’s a look at the ingredients that make these vegan chocolate chip muffins so delicious. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – I love to use my homemade vegan butter when I’m baking.
- Light brown sugar – Provides sweetness and a hint of molasses flavor.
- Vegan yogurt – You can use any plain vegan yogurt from the grocery store or this homemade vegan yogurt.
- Vanilla extract
- Plant-based milk – Whatever you like or have on hand. Just make sure it’s unflavoured and unsweetened.
- All-purpose flour – Swap in a 1:1 gluten-free flour to make these muffins gluten-free.
- Baking powder and baking soda
- Salt
- Cinnamon – Adds a little bit of warmth to the recipe.
- Vegan mini chocolate chips – I like using mini chocolate chips because they’re more evenly distributed throughout the muffin.
How to Make Chocolate Chip Muffins
Follow these simple steps and you’ll be on your way to fluffy, tender chocolate chip muffins!
- Prepare. Preheat your oven to 400°F and line a 12-cup muffin tin.
- Mix the wet ingredients. Whisk the vegan butter, brown sugar, yogurt, vanilla, and plant-based milk until smooth.
- Combine the dry ingredients. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Finish the batter. Fold the dry ingredients into the wet until just combined, then fold in the chocolate chips.
- Bake. Divide the batter into the pan and sprinkle the tops with chocolate chips and extra brown sugar, if desired. Bake for 20-24 minutes, or until the tops are golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.
Tips for Success
For perfectly baked vegan chocolate chip muffins every time, follow these tips and tricks!
- Go by weight, not volume. Measuring ingredients accurately ensures the best texture and flavour. Use a kitchen scale and the gram measurements in the recipe if you can!
- Avoid overmixing the batter. This can result in dense, tough muffins. Mix until the dry ingredients are just combined with the wet. It’s okay if there are a few lumps and streaks of flour.
- Allow the muffins to cool on a wire rack. This helps prevent soggy bottoms and maintain the muffins’ texture.
Variations
Here are a few simple variations to try with this chocolate chip muffin recipe.
- Orange zest. Mix in the zest of one orange to infuse some citrus flavour into your muffins.
- Crispy-crunchy top. Add coarse Turbinado sugar to the tops of the muffins before baking for a bakery-style crunchy topping.
- Double chocolate. Use a combination of white chocolate and semisweet chocolate chips.
Serving Suggestions
There are days when a chocolate chip muffin and Dirty Chai Latte is all I need for breakfast, and then there are days when I want to add a little protein to the mix! I love this Protein Pudding alongside one of these muffins, or if I want something savoury with it, I’ll go for my Fluffy Tofu Scramble.
How to Store
- Room temperature: Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
- Freezing: These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.
Enjoy friends! If you make this vegan chocolate chip muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chocolate Chip Muffin Recipe
Ingredients
- ⅔ cup vegan butter, melted – 145g
- 1 cup light brown sugar, 200g
- ¾ cup vegan yogurt, 180g
- 2 teaspoons vanilla extract, 10ml
- ¾ cup plant based milk, almond, oat, or soy – 180ml
- 3 cups all-purpose flour, 375g
- 2 teaspoons baking powder, 8g
- ½ teaspoon baking soda, 2g
- ¼ teaspoon salt, 1g
- ½ teaspoon cinnamon , 1.3g
- 1 ½ cup vegan mini chocolate chips, plus 2 tablespoons for the top – 240g
Instructions
- Preheat your oven to 400 (200C). Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the melted vegan butter, light brown sugar, vegan yogurt, vanilla extract, and plant based milk until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the vegan chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra chocolate chips and sprinkle with extra light brown sugar.
- Bake the muffins for 20-24 minutes, or until the toothpick comes out clean and the tops are golden brown.
- Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
- Room temperature: Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
- Freezer: These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
