Vegan Chocolate Chip Muffins
User Reviews
5
Vegan Chocolate Chip Muffins
Description
Vegan Chocolate Chip Muffins bring together dry ingredients including flour, baking powder, baking soda, and salt with wet ingredients like non-dairy milk, non-dairy yogurt or applesauce, sugar, oil, and vanilla and almond extracts. The vinegar helps activate the baking soda for leavening, producing a soft, slightly dense muffin texture. Half of the chocolate chips are folded into the batter, and additional chips are placed on top to keep the muffins moist and chocolatey after baking at 400°F then lowering the oven temperature.
The inclusion of a neutral oil keeps the muffins tender, while the sugar dissolves completely for a balanced sweetness. The batter consistency is slightly stiff yet workable, and overmixing is avoided to maintain texture. These muffins have a subtle almond note from the drops of extract, balanced by the rich vegan chocolate chips.
These muffins serve well as a snack or breakfast treat, or alongside a cup of tea or coffee. The recipe can be adjusted to exclude soy or nuts by selecting suitable non-dairy milks, yogurts, and chocolate chips. Gluten-free options are possible with appropriate flour blends and baking times. The recipe notes provide directions for oil-free and gluten-free variations, ensuring adaptability.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup non-dairy milk such as oat milk, almond milk, coconut milk or soy milk
- 2 tablespoons Non-Dairy yogurt or use applesauce
- 1 teaspoon apple cider vinegar or white vinegar
- 1/3 cup sugar
- 1/4 cup neutral cooking oil neutral oil such as organic safflower or sunflower, generic cooking oil
- 1 teaspoon vanilla extract
- almond extract a couple of drops
- 3/4 cup vegan chocolate chips I like to use a mix of mini and regular-size chocolate chips
Instructions
- Preheat the oven to 400° F (205° C).
- In a medium bowl, add all of the dry ingredients and mix really well.
- In a large bowl, add all the wet ingredients and then mix really well until the sugar dissolves completely.
- Pour the wet ingredients into the dry ingredients, and mix to make a slightly stiff batter. If the batter is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. Do not over-mix this batter.
- Fold in 1/2 cup of the chocolate chips, then if you like more chocolate chips in the batter, fold in extra 1 to 2 tablespoons of chocolate chips. Use a spatula or a cookie scoop to scoop the batter into a lined muffin pan, filling it up to about 3/4 of the of the way. Top each muffin generously with the remaining chocolate chips.
- Bake for 12 minutes. Reduce the heat of the oven to 375° F (190° C), and bake for 5 more minutes. Then, check if the muffins are done by inserting a toothpick in the middle. If they are done, remove from the oven, otherwise let them bake for another 2 to 3 minutes.
- Remove the muffin pan from the oven, and let them sit for 2 minutes. Then remove the muffins from the muffin pan. Don’t let them sit in the pan for too long as they will get wet at the bottom because of the moisture.
- Let the chocolate chip muffins cool for another 10 minutes, then peel off the liners and serve.
Notes
- Choose soy- and nut-free non-dairy milk, yogurt, and chocolate chips if avoiding these allergens.
- To make oil-free, substitute 3 tablespoons of applesauce for the oil; do not replace non-dairy yogurt.
- Top muffins with extra chocolate chips before baking to keep tops moist and chocolate-rich.
- For gluten-free muffins, replace all-purpose flour with a mix of almond flour, oat flour, and potato starch, adjusting liquid amounts and baking temperature accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 156mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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