Name: Vegan Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 200g self-raising flour; 1 tsp baking powder; 1 tsp cornstarch; 150g caster sugar; Pinch of salt; 80ml vegetable oil; 200ml plant-based milk; 1 tsp apple cider vinegar; 1 tsp vanilla extract; 175g dark chocolate chips

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Why You’ll Love This Recipe

These muffins are the perfect balance of sweet and rich, with the deep flavor of dark chocolate chips folded into a soft, fluffy base. The simple ingredients come together effortlessly, and in just 25 minutes, you’ll have a batch of warm, freshly baked muffins to enjoy. They’re not only vegan but also incredibly versatile—whether you’re looking for a quick breakfast, a snack, or a dessert, these muffins hit the spot every time!

Ingredients

200g self-raising flour
1 tsp baking powder
1 tsp cornstarch
150g caster sugar
Pinch of salt
80ml vegetable oil
200ml plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract
175g dark chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases.
In a jug, combine the plant-based milk with the apple cider vinegar and set it aside for a moment to curdle.
In a large mixing bowl, whisk together the flour, baking powder, cornstarch, salt, and caster sugar.
Make a well in the center of the dry ingredients and pour in the oil, vanilla extract, and the milk mixture. Stir everything together until fully combined.
Gently fold in the dark chocolate chips, reserving about 1/3 of them to sprinkle on top later.
Spoon the batter into the muffin cases, filling each case about 3/4 full. Sprinkle the remaining chocolate chips over the top of each muffin.
Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Allow the muffins to cool for around 10 minutes in the tin before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 6-8 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Add Nuts: For extra texture, try adding chopped walnuts or almonds to the batter alongside the chocolate chips.
Fruit Option: You can fold in some berries like raspberries or blueberries for a fruity twist.
Spices: Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Chocolate Types: If you prefer a different type of chocolate, feel free to swap the dark chocolate chips for dairy-free milk or white chocolate chips.

Storage/Reheating

These Vegan Chocolate Chip Muffins are best enjoyed immediately while fresh, but they can be stored in an airtight container at room temperature for 3-5 days. They also freeze well—wrap them individually in foil or plastic wrap, and freeze. When you’re ready to enjoy them, just defrost fully before eating.

FAQs

Can I use almond milk instead of other plant-based milk?

Yes! You can use any plant-based milk you prefer, such as almond, soy, or oat milk.

Are these muffins gluten-free?

No, the recipe uses self-raising flour, which contains gluten. However, you can use a gluten-free flour blend to make these muffins gluten-free.

How do I know when the muffins are done baking?

You can check if they’re done by inserting a skewer into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.

Can I use a different type of vinegar instead of apple cider vinegar?

While apple cider vinegar is preferred for this recipe due to its mild flavor, you can also use white vinegar or lemon juice.

Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to let it come to room temperature before baking.

How should I store leftover muffins?

Store the muffins in an airtight container at room temperature for 3-5 days. You can also freeze them for longer storage.

Can I use coconut oil instead of vegetable oil?

Yes, coconut oil works as a great substitute for vegetable oil in this recipe.

Can I make these muffins without sugar?

Yes, you can substitute the caster sugar with maple syrup, agave, or another sweetener of your choice, but this may affect the texture of the muffins.

Are these muffins suitable for kids?

Yes, these muffins are suitable for kids, as they are made with safe, plant-based ingredients and are free of dairy.

Can I double the recipe to make more muffins?

Absolutely! You can easily double the ingredients to make a larger batch of muffins.

Conclusion

These Vegan Chocolate Chip Muffins are a delightful, plant-based treat that everyone will enjoy. They’re easy to make, taste fantastic, and are perfect for any occasion—whether it’s a quick snack, a breakfast option, or a sweet treat to enjoy with friends. With their fluffy texture and rich chocolate flavor, these muffins will quickly become a favorite in your recipe repertoire!