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Learn how to make moist, bakery-style vegan chocolate chip muffins at home in one bowl with simple pantry staples. Nut free.
These Vegan Chocolate Chip Muffins are made with basic ingredients, but bold in flavor and texture. They’re complete with extra chocolate chips and an impressive domed muffin top that rivals bakery muffins. All you need is 12 ingredients and 40 minutes of prep time!
- The Best Vegan Chocolate Chip Muffins
- What You Need for Vegan Chocolate Chip Muffins
- How to Make Vegan Chocolate Chip Muffins
- Presentation suggestions
- How to Store Vegan Chocolate Chip Muffins
- Substitutions and variations
- Recipe FAQs
- Vegan Chocolate Chip Muffins Recipe
The Best Vegan Chocolate Chip Muffins
If you’re looking for a vegan chocolate chip muffin made in one bowl, using simple ingredients and having the perfect chocolatey flavor, you’ve come to the right place. In fact, I’m convinced these muffins can rival any bakery muffin you’d find at a local coffee shop.
The secret? These tender muffins achieve their superior moist texture and high dome through a baking technique that creates steam in the batter and puffs the muffins into light, golden muffins with tender interiors and crispy edges. They’re so good you’ll want to eat them straight from the muffin tray!
What You Need for Vegan Chocolate Chip Muffins
To prepare delicious bakery-style muffins at home, simply 12 ingredients which you probably already have on hand! Most of these ingredients are home baking basics, but here are some notes on the ingredients to ensure you have the most success:
- Leavening agents: Baking soda and baking powder are needed to help these muffins rise and keep them light and fluffy.
- Unsweetened applesauce: In addition to adding natural sweetness, unsweetened applesauce helps bind muffin batter and provides the structure that allows muffin tops to bake into tall muffin tops.
- Oil: I prefer to use a neutral vegetable oil instead of dairy-free butter in this muffin recipe because I find it makes moister, more tender muffins (butter is not liquid at room temperature and creates a softer muffin dry).
- Apple cider vinegar: Some sort of acid is needed to activate the baking soda and create bubbles in the batter that help the muffins rise and become soft. I usually use apple cider vinegar because I always have some in the pantry, but lemon juice works just as well.
- Mini chocolate chips: The mini chips can be dispersed more evenly in the muffin batter and will not sink to the bottom. Plus, they won’t weigh down the batter and will result in better, more consistent muffin crumbs.
How to Make Vegan Chocolate Chip Muffins
- Whip Mix the dry ingredients until well combined, then make a well in the center of the bowl.
- Add in sugar, applesauce, milk, oil, vanilla extract and vinegar. Mix wet ingredients together in the center of the bowl then fold with the dry ingredients until a muffin batter forms.
- Fold in chocolate chips.
- Spoon evenly between a 12 muffin tin and sprinkle with extra vegan chocolate chips, if desired.
- Cook until soft, fluffy and the tops of the muffins are lightly browned, a total of 19 to 22 minutes.
- Appreciate lukewarm or at room temperature, as desired.
Caitlin’s Cooking Tips
- Note the higher oven temperature to start! In the full recipe card below, you’ll notice that these muffins are first baked at 425F for 5 minutes, then finished at 350F. This baking technique allows the liquid in the batter to evaporate quickly and create pressure in the muffin batter. This causes the chocolate chip muffins to rise and puff quickly, creating a bakery-style dome on the muffin.
- Use weighted measurements for consistent results. Measuring in grams greatly reduces the margin for error and ensures that you get your vegan baking done perfectly every time.
Despite the chocolate chips, these vegan muffins make a perfectly acceptable breakfast to enjoy with a cup of coffee or tea. They also make a great afternoon snack or a perfect treat in school lunch boxes. Enjoy them at room temperature or warm with a little of your favorite vegan butter or nut butter.
If you’re looking for more vegan muffin recipes, you’ll also love these Vegan Zucchini Chocolate Chip Muffins, Vegan Banana Muffins, and Vegan Lemon Poppy Seed Muffins.
How to Store Vegan Chocolate Chip Muffins
Fresh bakery-style muffins will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. These muffins can also be defrosted and/or reheated in the toaster oven, if desired.
It is not recommended to store muffins in the refrigerator – this makes their texture soft and the whole muffin too dense.
Substitutions and variations
- Brown sugar substitutions: Use coconut sugar as a 1:1 substitute. Coconut sugar is drier due to the lack of molasses, so the muffins may be slightly less moist.
- Oil options: A neutral vegetable oil is best, but avocado oil or light olive oil can be substituted.
- Plant milk variations: Any dairy-free milk, unsweetened or lightly sweetened, will do. If you’re out of store-bought milk, learn how to make nut milk at home using simple ingredients.
In this vegan muffin recipe, the typical chicken eggs are replaced with unsweetened applesauce. This helps keep the muffins moist and also adds natural sweetness.
When made with a nut-free, non-dairy milk, these muffins are 100% nut-free and perfect for those with nut allergies.
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 2 3/4 cups all purpose flour picked and leveled*
- 2 1/2 coffee spoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1/2 cup cane sugar
- 1/4 filled cup 53 g light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable milk
- 2/3 cup neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- 1 1/2 cup mini dairy-free chocolate chips or chunks, and more for garnish
Preparation: Preheat the oven to 425F and generously grease a 12-cup muffin pan with butter or vegan oil.
Dry ingredients: Add the flour to a large mixing bowl, then add the baking powder, baking soda, salt, and cinnamon (if using). Whisk until combined, then form a well in the center of the bowl.
Wet ingredients: Add the cane sugar, brown sugar, applesauce, milk, oil, vanilla and vinegar to the center of the bowl. Use a spatula to mix these ingredients first in the center of the bowl, then slowly work outward to incorporate more flour. Once all the flour is dissolved, add the chocolate chips.
Divide the dough: Use a large spoon or scoop to evenly distribute the batter between the muffin cups, filling each tier of pan to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!
Cook: Bake in the middle of the oven for 5 minutes, then, without opening the oven, reduce the oven temperature by 350F. Bake for another 14 to 17 minutes, until the tops of the muffins are lightly browned.
Let cool: Remove from oven and place muffin pan on a cooling rack; let the muffins sit for 5 minutes before using a knife to remove them from the muffin pan. Serve warm or let cool completely on the rack before storing.
Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these chocolate chip muffins for up to two months and defrost/reheat them as needed in a toaster oven. I don’t recommend storing your muffins in the refrigerator because it makes their texture soft.
Calories: 367kilocaloriesCarbohydrates: 45gProtein: 4gFat: 20gSaturated fat: 6gPolyunsaturated fats: 7gMonounsaturated fat: 5gTrans fat: 0.1gSodium: 217mgPotassium: 118mgFiber: 2gSugar: 21gVitamin A: 42UIVitamin C: 1mgCalcium: 75mgIron: 2mg