Vegan chocolate chip muffins are a delicious, plant-based take on the classic muffin. These muffins are soft, moist, and studded with rich chocolate chips, perfect for breakfast or as a snack. The best part? They are easy to make, requiring simple pantry ingredients and no eggs or dairy. Here’s a full recipe with step-by-step instructions
Ingredients:
Dry Ingredients:
- 2 cups all-purpose flour
(Provides structure to the muffins. You can substitute with whole wheat flour for a healthier option.) - ½ cup granulated sugar
(Coconut sugar or brown sugar can also be used for a richer flavor.) - 1 tablespoon baking powder
(Helps the muffins rise, giving them a light, fluffy texture.) - ½ teaspoon salt
(Enhances the overall flavor.)
Wet Ingredients:
- 1 cup plant-based milk
(Almond, soy, or oat milk work well. This adds moisture to the batter.) - ½ cup coconut oil (melted)
(You can use vegetable oil or melted vegan butter for the fat content.) - 1 tablespoon apple cider vinegar
(This reacts with the baking powder, making the muffins light and airy.) - 1 teaspoon vanilla extract
(Adds a warm, sweet flavor.)
Add-ins:
- 1 cup vegan chocolate chips
(Ensure they are dairy-free. These provide the classic chocolate chip flavor.) - Optional: ½ cup chopped nuts
(For extra crunch and texture, you can add walnuts or pecans.)
Instructions:
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine the 2 cups of flour, ½ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Whisk the dry ingredients together to ensure they are evenly distributed. This step is crucial to avoid clumps of baking powder, which could result in uneven rising.
Step 2: Mix the Wet Ingredients
- In a separate bowl, whisk together 1 cup of plant-based milk, ½ cup of melted coconut oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract. The apple cider vinegar is essential in reacting with the baking powder, which helps create a fluffy texture.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the two mixtures together. Be careful not to overmix the batter. Overmixing can develop gluten in the flour, which may result in dense, tough muffins. Mix until just combined.
Step 4: Add the Vegan Chocolate Chips
- Once the batter is combined, fold in the 1 cup of vegan chocolate chips. If you’re adding chopped nuts, fold them in as well. The chocolate chips should be evenly distributed throughout the batter for consistent chocolatey bites in each muffin.
Step 5: Preheat the Oven and Line Muffin Tin
- Preheat your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners or grease it with coconut oil or vegan butter to prevent the muffins from sticking.
Step 6: Fill the Muffin Cups
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full. This will give the muffins enough room to rise without overflowing.
Step 7: Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached. The tops should be golden and slightly firm to the touch.
Step 8: Cool and Serve
- Once the muffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, with the chocolate chips still gooey and melty.
Tips for Perfect Vegan Muffins:
- Don’t overmix: Stirring the batter too much can make your muffins dense. Stop mixing once the ingredients are just combined.
- Use fresh baking powder: Make sure your baking powder is fresh to get the best rise in your muffins.
- Room temperature ingredients: Use room-temperature plant-based milk and melted coconut oil. If your wet ingredients are too cold, they might cause the melted coconut oil to solidify, creating lumps in the batter.
Frequently Asked Questions (FAQs)
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with whole wheat flour to make the muffins healthier. However, whole wheat flour tends to make the muffins denser. To counter this, you can use a mix of half whole wheat flour and half all-purpose flour for a balance between health and fluffiness.
2. Can I make these muffins gluten-free?
Absolutely! To make the muffins gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum or another binding agent to ensure the proper structure of the muffins. If your blend doesn’t include this, you can add ¼ teaspoon of xanthan gum for every cup of gluten-free flour.
3. What other mix-ins can I add to these muffins?
These muffins are very versatile, and you can add various mix-ins to suit your taste. Besides vegan chocolate chips, you can add:
- Chopped nuts like walnuts or pecans for a crunchy texture.
- Dried fruits like cranberries or raisins for a sweet, chewy addition.
- Shredded coconut for a tropical twist.
Feel free to customize them based on your preferences!
4. How do I store the vegan chocolate chip muffins?
To store the muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 5 days, but they may lose some of their moisture. To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, thaw them at room temperature or warm them in the microwave for 20-30 seconds.
5. Can I make the muffins oil-free?
Yes, if you want to make the muffins oil-free, you can substitute the coconut oil with applesauce. Using unsweetened applesauce as a replacement for oil will keep the muffins moist without adding extra fat. The texture will be slightly different (a bit more moist and dense), but they will still be delicious. You can also use mashed bananas or vegan yogurt as oil alternatives.
Final Thoughts:
These vegan chocolate chip muffins are easy to make, customizable, and perfect for both novice and experienced bakers. The simple swap of plant-based ingredients ensures that they’re free from dairy and eggs, making them a great choice for vegans or anyone with food sensitivities. Plus, they’re packed with chocolatey goodness, making them hard to resist!
Whether you’re making them for breakfast, a snack, or dessert, these muffins will satisfy any craving. Pair them with a cup of coffee or tea, and you’ve got a delightful treat ready to go!