Bakery Style Vegan Chocolate Chip Muffins

Name: Bakery Style Vegan Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

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Soft, fluffy, and delicious vegan chocolate chip muffins! They make for the perfect breakfast or snack time treat. Made with simple ingredients you already have on hand, these muffins are a quick and easy recipe that everyone will love.

Tall, fluffy, and totally filled with lots of chocolate, these are like eating a sneaky chocolate chip cookie for breakfast.

A cooling rack filled with vegan chocolate chip muffins. — Lots of warm chocolate chip muffins ready to enjoy.

For more vegan breakfast ideas, check out my vegan cinnamon rolls, vegan pumpkin cinnamon rolls, or vegan double chocolate donuts!

Ingredients

You only need a few simple ingredients to make these vegan chocolate chip muffins!

Flour: All purpose flour works best in these muffins. If you are using self-rising flour, omit the baking powder and salt.
Chocolate Chips: Use mini, regular chips, or large chunks. See below for more on the best vegan chocolate to use.
Sugar: My favorite vegan sugar is Pioneer which is made from beets. Other vegan sugar brands to try are Wholesome Organic Cane Sugar or Florida Crystals Organic Raw Cane Sugar. You could use brown sugar in a pinch. I have not tried these with coconut sugar.
Non-Dairy Yogurt of choice: Try to use a vanilla flavored variety if possible. This makes the muffins sweet! Plain/unflavored is also a good choice.
You’ll Also Need: Canola Oil, Vanilla, Plant-based Milk (I recommend soy milk), Baking Powder, and Salt

Best Vegan Chocolate Chips

My Favorite : Enjoy Life Chocolate Chips. These chips are rich with a nice chocolate flavor, melt just enough in the oven to get all delicious, but don’t turn into liquid chocolate. Plus, they are free of major allergens! You can get them in normal chip size, mini chips, and chocolate chunks.

Best Grocery Store Brand: Simple Truth or Sprouts Brand chocolate chips. Both of these major realtors make vegan chocolate chips for their store generic and they are accidentally vegan and totally delicious.

Best Sugar Free Chocolate Chip: Pascha Chocolate Chip with Stevia. For a lower sugar option, these are a great option and they are made with real stevia.

Variations

You don’t have to make them with chocolate chips! Pop in any sort of mix in for a quick and easy muffin recipe. Some yummy variations are:

Blueberries
Dried fruits like cranberries
White chocolate chips (vegan ones available here!)
Spices like cinnamon, ginger, and nutmeg with a tablespoon of pumpkin puree
Chopped nuts or shredded coconut

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Start by lining a 12 muffin tray with muffin liners or spraying liberally with oil. You don’t want these muffins to stick! Set this aside while the oven preheats to 375F.

In a large bowl, whisk together the wet ingredients: sugar, non-dairy milk, non-dairy yogurt, oil, and vanilla extract.

A glass bowl on a wood table filled with the whisked wet ingredients for muffins. — Wet ingredients mixed together.

Glass bowl filled with finished muffin batter with a silver whisk on a wood table. — Finished muffin batter.

Yes, sugar is a wet ingredient here. When you add sugar to the wet ingredients, especially fat heavy ingredients like butter or oil, it creates thousands of tiny air bubbles. This makes the muffin batter light and fluffy! As the muffins bake, these air bubbles will expand, helping the muffins to rise, as well as keeping the final result light and airy.

In a small bowl, sift together the dry ingredients: flour, baking powder and salt.

Now, add the dry ingredients to the wet. Switch to a spatula or large spoon to mix this together.

Finally, add the chocolate chips. Give this a few stirs and let it be.

Scoop about a ¼ cup of batter into each muffin tin, filling them about ¾ of the way full. Sprinkle a few more chocolate chips on top if you want them to be extra chocolatey!

Bake the muffins for about 23-25 minutes.

12 muffins in muffin trays on a wood table before baking. — Muffins in the pan before baking.

Many chocolate chip muffins on a wood table top, next to a muffin tray, and lots of chocolate chips. — Muffins after baking – look how fluffy!

The muffins are done when they are golden brown in color and a toothpick inserted into the center pulls out clean. It may have some chocolate on it so don’t let that worry you!

Let the muffins cool in the muffin tin for 10 minutes before removing them onto a cooling rack. Let them cool completely before enjoying.

Tips for Success

The best way to measure wheat flour is to scoop it into the measuring cup with a spoon and then level it off with the back of a knife. This will provide the most accurate measurement.
Use a neutral flavored oil for best results. I like canola oil best. Avocado and light olive oil could also work. I don’t recommend coconut oil as it is too heavy for these vegan muffins.
Let the muffins cool completely before enjoying! The wrapper is more likely to stick to the muffin if you try to eat one only 15 minutes after baking. Patience is recommended.
Make sure the oven rack is set to the middle of the oven. Baking these in the upper or lower part of the oven can cause them to bake unevenly. The center rack is the best placement.

Looking at the inside of a chocolate chip muffin next to a muffin pan with muffins and extra chocolate chips. — Close up of the inside of the fluffy chocolate chip muffins.

FAQ

Can I make mini muffins with this recipe?

Yes! This recipe makes both mini muffins and regular muffins. Use a mini muffin pan and bake for 15 minutes or until they are golden brown and a toothpick pulls out clean.

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.

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