Bakery-Style Vegan Chocolate Chip Muffins
User Reviews
5
Bakery-Style Vegan Chocolate Chip Muffins
Description
Bakery-Style Vegan Chocolate Chip Muffins feature a batter enriched with oat milk and vegan sour cream to keep them moist without heaviness. The recipe blends all-purpose flour with baking powder and soda to produce muffins with good rise and crumb structure. Flaxseed meal acts as a vegan egg substitute, adding body. By whisking apple cider vinegar into the oat milk, a vegan buttermilk effect is created, which aids leavening and tenderness. Warm spices like cinnamon and nutmeg impart subtle warmth, working well with the dark chocolate pieces folded into the batter, which soften slightly during baking to create gooey spots. The muffins bake in a hot oven to develop a golden exterior with soft centers.
The muffins make a good grab-and-go breakfast or snack. The vegan sour cream boosts moistness and richness without density. Sprinkling sugar on top before baking adds a lightly crispy contrast.
Vegan butter or refined coconut oil can be used as fat in the batter. If unavailable, a neutral oil can substitute. Using different types of vegan chocolate chips or chopped bars slightly changes sweetness and texture. Letting the batter rest before baking supports optimum texture.
Ingredients
- 1 cup (240 mL) oat milk at room temperature
- ½ cup (115g) vegan sour cream at room temperature (see Note 1
- 2 tablespoons flaxseed meal
- 1 tablespoon apple cider vinegar
- 2 3/4 cups (345g) all-purpose flour spooned and leveled or weighed
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, adds a nice depth of flavor)
- ¾ cup (155g) organic cane sugar
- ⅓ cup (75g) vegan butter melted and slightly cooled (see Note 2
- 2 teaspoons vanilla extract
- 8 ounces (225g) dark chocolate chopped OR 1 ½ cups (255g) vegan-friendly chocolate chips (see Note 3, 60 to 75%
- 1 to 2 tablespoons sugar for sprinkling (optional but recommended, see Note 4, coarse or raw
Instructions
- Measure out the milk and sour cream and allow them to sit on your counter to come to room temperature (20 to 30 minutes).
- Arrange a rack in the middle of the oven. Preheat the oven to 425ºF/218ºC. Grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray–be generous to avoid sticking.
- In a small bowl, whisk together the flaxseed meal and 4 tablespoons of warm water. Set aside for 10 to 15 minutes to gel up.
- Add one tablespoon of apple cider vinegar to the milk and stir. This creates the "buttermilk". Stir and set aside for 5 to 10 minutes.
- Chop the chocolate (not too finely). Set aside ¼ cup (~30g) of the chopped chocolate or chocolate chips for the topping.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the flax eggs, melted butter, and sugar until combined. Then whisk in the sour cream, buttermilk and vanilla extract. It’s okay if there are tiny chunks of sour cream unblended.
- Add the dry ingredients to the wet. Gently fold together until JUST combined, do not overmix. The batter will be thick and not runny. Some clumps are okay. Gently fold in the chocolate with a silicone spatula.
- Fill the muffin tins nearly to the top with the batter. Sprinkle a bit of the coarse sugar on top of each muffin and press the reserved chocolate pieces or chips into the tops.
- Bake at 425ºF/218ºC for 6 minutes. Then, without opening the oven door, reduce the heat to 350ºF/175ºC and bake for another 16 to 20 minutes, or until a toothpick comes out clean or with a few crumbs.
- Transfer to a cooling rack and cool for 20 to 30 minutes. Use a small offset spatula or butter knife to loosen the muffins. Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.
Notes
- Use vegan sour cream to keep muffins moist and tender without density.
- If vegan butter is unavailable, substitute with melted refined coconut oil or a neutral oil.
- Adjust chocolate chip amount based on chip size: 1½ cups for regular, 1¼ cups for mini chips.
- Sprinkling coarse sugar on top before baking adds a delicate crunch and balances sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large muffins
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Sodium | 301mg | 13% |
| Potassium | 160mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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