Jaye is not the biggest sweet tooth. I think you know by now that I definitely am! But Jaye isn’t. He’ll definitely enjoy a dessert or a piece of cake, but he can take it or leave it most of the time. He’s more of a savory type.
These vegan chocolate chip muffins were a different story. It seemed like every time I looked up over the past few days he had one of these on the go.
Usually we give away most of the stuff we make, we’ll have a portion (because obviously we try it, otherwise how would we know it’s good?) but then give away the rest because no one can eat as much dessert as I make! Well, there was practically nothing left to give away once Jaye had finished with these muffins.
Maybe it’s because they’re like dessert, but also not. Well, I mean they totally are! But they’re also called muffins, not cupcakes, so you get to eat them for breakfast and it’s totally normal! And even though they’re sweet, you can also slice them in half and put some vegan butter on them just like you would if they were savory.
The recipe is crazy simple. It’s just 8 easy ingredients and 45 minutes and you have delicious vegan chocolate chip muffins!
I used chocolate chunks, basically just chopped up a few slabs of vegan chocolate and that was awesome for these. You can definitely also use regular vegan chocolate chips if you prefer.
I went with quite a lot of chocolate for this, a cup and a half of chocolate chunks (or chips as you like) because why not!
These muffins are super moist and that comes about from a half cup of coconut oil and some homemade vegan buttermilk.
It’s important for your batter to be nice and thick, so your chocolate chips or chunks don’t just sink. You want them nicely spread out around your muffins. This is why I chose coconut oil rather than another oil, as coconut oil is pretty thick.
Using vegan buttermilk is another factor in this, as it’s very thick compared to regular non-dairy milk. So the result is a nice thick batter that holds up the chocolate chunks very well.
I decided not to use muffin liners for these, as I really love how muffins look when they bake directly in the tray, but it can be a little tricky to get them out. Usually it’s not an issue, but I think the chocolate chunks make them tend to stick more.
The solution is to spray the muffin tray very well with non-stick spray – you’d do this anyway, but just be sure to do it extra well – and also let the muffins cool for at least 10 minutes in the tray before you try and get them out.
It’s tough, when your whole house is smelling like muffins and you know they are pure melty chocolate muffin deliciousness straight out of the oven, you just want to get ’em out the tray and eat one right now, but you gotta wait. Or you could end up with broken muffins.
Alternatively you can use muffin liners!
I hope you’ll love these vegan chocolate chip muffins, at least as much as Jaye does! They are:
- Moist
- Rich
- Packed with chocolate chunks
- Easy
- 8-Ingredients
- Breakfast and dessert in one!
Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will last up to a week.
What do you think of these vegan chocolate chip muffins? Let me know your thoughts or any questions you have in the comment section. Please rate the recipe too! Thanks so much!
For more vegan muffins, check these out!
- Vegan Blueberry Muffins
- Vegan Banana Bread Muffins
- Vegan Bran Muffins
- Vegan Chocolate Chocolate Chip Muffins
- Vegan Pumpkin Muffins
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Vegan Chocolate Chip Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12
Description
Super easy 8-ingredient vegan chocolate chip muffins, moist, rich and packed with chocolate chunks. This is when you get to eat dessert for breakfast!
Ingredients
- 2 and 1/4 cups (282g) All Purpose Flour*
- 1 cup (200g) White Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup (240ml) Vegan Buttermilk
- 1 tsp Vanilla Extract
- 1/2 cup (120ml) Coconut Oil (Melted)
- 1 and 1/2 cups (262g) Vegan Chocolate Chips or Chunks
Instructions
- Preheat the oven to 350Ā°F (180Ā°C)
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Squeeze half a lemon into a measuring jug and then add soy milk up to the 1 cup (240ml) line. Stir it in so it curdles.
- Pour in the buttermilk to the mixing bowl and add the vanilla and melted coconut oil. Stir it in until combined, but be careful not to overmix.
- Add in your chocolate chips or chunks and stir them in so they’re evenly mixed.
- Spray a muffin tray very well with non-stick spray, or alternately line it with muffin liners.
- Divide the batter evenly between the muffin partitions.
- Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with chocolate on, just no wet batter).
- Allow to cool for at least 10 minutes before removing them from the muffin tray (unless you used muffin liners, then you can take them out right away).
Notes
*Weigh your flour for the most accurate/best results.
*Almond milk also works well for making vegan buttermilk but it does result in a thinner milk consistency, which might not work as well for these muffins as a thick batter is important, but if you can’t use soy milk, then you can definitely try almond milk.
*I would usually say you can switch the coconut oil for a different oil but in this case, since you need the batter to be nice and thick, coconut oil is the best oil to use. You can try a different one if you can’t use coconut oil, but it’s possible that the chocolate chips won’t disperse as evenly through the muffins once they’re cooked. It might still be fine though.
- Category: Dessert, Breakfast
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Muffin (of 12)
- Calories: 367
- Sugar: 20.5g
- Sodium: 244mg
- Fat: 20g
- Saturated Fat: 13.9g
- Carbohydrates: 42.2g
- Fiber: 2.3g
- Protein: 5g
Keywords: vegan chocolate chip muffins
Making these now. As usual I had to change something up because I just can’t not fiddle with a recipe, even if it’s an awesome recipe. Call it a character flaw.
So, I reduced the sugar by half (to 100 g), used homemade almond kefir/yogurt thingy (just unthickened yogurt really, almost the same as vegan buttermilk), used plant butter instead of coconut oil, added a flax aquafaba egg (3 Tbsp aqfb, 1 Tbsp flax), and skipped the salt since I used salty aquafaba and salted plant butter. They’re puffin up now in the oven. They smell and look beautiful. I’ll let you know in 20 minutes how they taste.
Update: So I think next time I won’t reduce the sugar. I’m surprised because usually that’s not the case. I usually halve the sugar in everything cuz that’s how I prefer my baked goods.
The bottoms are crisp (which I surprisingly dislike) so they probably need to cool down and even out in moisture. And perhaps I’ll try liners to see if they retain moisture. Then again, I can’t make any judgement until they’ve cooled. They’re fluffy enough although I might try to get them into the pans and into the oven faster next time. And also I’ll remember to set a timer! But don’t get me wrong, they’re delicious. I just scarfed down two hot muffins. I’ve never had muffins hot before. Burnt my fingers on all the molten chocolate š
I think because of the aquafaba flax egg they popped right out of the tins super easy with the gentle finagling of a butter knife, even when piping hot, straight out of the oven.
Final update: I covered them while still hot to allow the crust to soften up so they’re not crunchy. They’re very good! Rich, moist, and muffin-y. I haven’t decided about the sweetness yet, but everything else about these is perfect! Thank you for the recipe!! <3
★★★★★
Thanks for sharing Alex! So glad they turned out good! š
Love this recipe. And I love that they don’t include any egg substitutes.
Going to use this as my base muffin recipe and change it around to add different flavours.
Going to try making lemon drizzle muffins
★★★★★