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A cooling rack filled with vegan chocolate chip muffins.

Bakery Style Vegan Chocolate Chip Muffins

5 from 1 vote
Soft, fluffy, and delicious vegan chocolate chip muffins! They make for the perfect breakfast or snack time treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: Baked Goods
Calories: 246
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowls
  • Mixing spoons
  • Whisk
  • Spatula
  • measuring cups
  • Measuring spoons
  • muffin tray
  • Muffin liners

Method
 

  1. 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.
  2. Sift the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. Whisk the wet ingredients. In a medium sized bowl, whisk together the non-dairy yogurt, canola oil, non-dairy milk, vanilla, and sugar.
  4. 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.
  5. Fill. Scoop the batter into the prepared muffin tray, filling each about ¾ of the way full.
  6. Bake for 23-25 minutes or until the muffins are golden brown and a toothpick inserted into the center pulls out clean.
  7. 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!

Notes

  • 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.