Chocolate Chip Muffin Recipe

This moist and fluffy vegan chocolate chip muffin recipe is made with simple ingredients and easy enough that you can whip it up in minutes!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 24

Total Time 34

Servings muffins

Calories 271

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.

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.