Soft, fluffy, and delicious vegan chocolate chip muffins! They make for the perfect breakfast or snack time treat. Made with simple ingredients you already have on hand, these muffins are a quick and easy recipe that everyone will love.
Tall, fluffy, and totally filled with lots of chocolate, these are like eating a sneaky chocolate chip cookie for breakfast.
You only need a few simple ingredients to make these vegan chocolate chip muffins!
- Flour: All purpose flour works best in these muffins. If you are using self-rising flour, omit the baking powder and salt.
- Chocolate Chips: Use mini, regular chips, or large chunks. See below for more on the best vegan chocolate to use.
- Sugar: My favorite vegan sugar is Pioneer which is made from beets. Other vegan sugar brands to try are Wholesome Organic Cane Sugar or Florida Crystals Organic Raw Cane Sugar. You could use brown sugar in a pinch. I have not tried these with coconut sugar.
- Non-Dairy Yogurt of choice: Try to use a vanilla flavored variety if possible. This makes the muffins sweet! Plain/unflavored is also a good choice.
- You’ll Also Need: Canola Oil, Vanilla, Plant-based Milk (I recommend soy milk), Baking Powder, and Salt
Best Vegan Chocolate Chips
My Favorite : Enjoy Life Chocolate Chips. These chips are rich with a nice chocolate flavor, melt just enough in the oven to get all delicious, but don’t turn into liquid chocolate. Plus, they are free of major allergens! You can get them in normal chip size, mini chips, and chocolate chunks.
Best Grocery Store Brand: Simple Truth or Sprouts Brand chocolate chips. Both of these major realtors make vegan chocolate chips for their store generic and they are accidentally vegan and totally delicious.
Best Sugar Free Chocolate Chip: Pascha Chocolate Chip with Stevia. For a lower sugar option, these are a great option and they are made with real stevia.
You don’t have to make them with chocolate chips! Pop in any sort of mix in for a quick and easy muffin recipe. Some yummy variations are:
- Dried fruits like cranberries
- White chocolate chips (vegan ones available here!)
- Spices like cinnamon, ginger, and nutmeg with a tablespoon of pumpkin puree
- Chopped nuts or shredded coconut
Make sure to check out the recipe card below for the full recipe and ingredient list.
Start by lining a 12 muffin tray with muffin liners or spraying liberally with oil. You don’t want these muffins to stick! Set this aside while the oven preheats to 375F.
In a large bowl, whisk together the wet ingredients: sugar, non-dairy milk, non-dairy yogurt, oil, and vanilla extract.
Yes, sugar is a wet ingredient here. When you add sugar to the wet ingredients, especially fat heavy ingredients like butter or oil, it creates thousands of tiny air bubbles. This makes the muffin batter light and fluffy! As the muffins bake, these air bubbles will expand, helping the muffins to rise, as well as keeping the final result light and airy.
In a small bowl, sift together the dry ingredients: flour, baking powder and salt.
Now, add the dry ingredients to the wet. Switch to a spatula or large spoon to mix this together.
Finally, add the chocolate chips. Give this a few stirs and let it be.
Scoop about a ¼ cup of batter into each muffin tin, filling them about ¾ of the way full. Sprinkle a few more chocolate chips on top if you want them to be extra chocolatey!
Bake the muffins for about 23-25 minutes.
The muffins are done when they are golden brown in color and a toothpick inserted into the center pulls out clean. It may have some chocolate on it so don’t let that worry you!
Let the muffins cool in the muffin tin for 10 minutes before removing them onto a cooling rack. Let them cool completely before enjoying.
Tips for Success
- The best way to measure wheat flour is to scoop it into the measuring cup with a spoon and then level it off with the back of a knife. This will provide the most accurate measurement.
- Use a neutral flavored oil for best results. I like canola oil best. Avocado and light olive oil could also work. I don’t recommend coconut oil as it is too heavy for these vegan muffins.
- Let the muffins cool completely before enjoying! The wrapper is more likely to stick to the muffin if you try to eat one only 15 minutes after baking. Patience is recommended.
- Make sure the oven rack is set to the middle of the oven. Baking these in the upper or lower part of the oven can cause them to bake unevenly. The center rack is the best placement.
Yes! This recipe makes both mini muffins and regular muffins. Use a mini muffin pan and bake for 15 minutes or until they are golden brown and a toothpick pulls out clean.
How to Store
Countertop: These muffins keep best on the kitchen countertop for about 3 days when kept in an airtight container.
Fridge: They will last a few days longer in the same container in the fridge; about 5 days.
Freezing: You can freeze these muffins after baking. Simply wrap them individually in plastic wrap and then pop them in a freezer bag or other freezer safe container. They will keep for up to 3 months when stored this way. Make sure you let them thaw completely before enjoying after freezing.
More Breakfast Recipes
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- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- muffin tray
- Muffin liners
- 1 ¾ cup all-purpose flour
- ½ cup white sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- ⅓ cup canola oil
- ¾ cup soy milk or other plant based milk
- 6 oz dairy free yogurt plain or vanilla flavored
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 375°F/190°C. Place the oven rack in the middle of the oven. Line with muffin liners or spray with cooking spray on a 12 muffin pan. Set aside.
- Sift the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Whisk the wet ingredients. In a medium sized bowl, whisk together the non-dairy yogurt, canola oil, non-dairy milk, vanilla, and sugar.
- Combine. Pour the wet ingredients into the dry ingredients. Using a whisk or spatula, mix well. Make sure to scrape the sides of the bowl to incorporate all of the ingredients. Finally, add the chocolate chips and mix a few more times.
- Fill. Scoop the batter into the prepared muffin tray, filling each about ¾ of the way full.
- Bake for 23-25 minutes or until the muffins are golden brown and a toothpick inserted into the center pulls out clean.
- Cool and enjoy! Let the muffins cool in the hot tray for 10 minutes before removing them to cool on a wire cooling rack. Enjoy!
- How to Store
- Countertop: These muffins keep best on the kitchen countertop for about 3 days when kept in an airtight container.
- Fridge: They will last a few days longer in the same container in the fridge; about 5 days.
- Freezing: You can freeze these muffins after baking. Simply wrap them individually in plastic wrap and then pop them in a freezer bag or other freezer safe container. They will keep for up to 3 months when stored this way. Make sure you let them thaw completely before enjoying after freezing.