Description
Vegan Chocolate Chip Muffins are light, fluffy, and packed with dairy-free dark chocolate chips, offering a perfectly sweet and chocolatey treat for everyone.
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
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with muffin cases.
- In a jug, combine plant-based milk with apple cider vinegar and set aside to curdle.
- In a large mixing bowl, whisk together flour, baking powder, cornstarch, salt, and caster sugar.
- Make a well in the center of the dry ingredients and pour in oil, vanilla extract, and the milk mixture. Stir everything together until fully combined.
- Gently fold in 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.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh, but can be stored in an airtight container for 3-5 days.
They can be frozen by wrapping individually in foil or plastic wrap, then defrosted before eating.
For a variation, try adding nuts like walnuts or almonds, or fruit like raspberries or blueberries.
For a spiced version, add cinnamon or nutmeg to the dry ingredients.
Substitute coconut oil for vegetable oil if preferred.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
