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Vegan chocolate chip muffins on a wire cooling rack.
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4.98 from 34 votes

Vegan Chocolate Chip Muffins

These vegan chocolate chip muffins are moist and rich and packed with chocolate chips. This is when you get to eat dessert for breakfast!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 310kcal


  • 2 ¼ cups All Purpose Flour (281g)
  • 1 cup White Granulated Sugar (200g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line
  • ½ cup Coconut Oil (120ml) Melted
  • 1 teaspoon Vanilla Extract
  • 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top before baking.


  • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
  • Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it curdle into buttermilk.
  • Add the vegan buttermilk, melted coconut oil and vanilla extract and mix into a thick batter. Don't overmix.
  • Add vegan chocolate chips and fold in.
  • Divide the batter between the muffin partitions in your muffin tray (sprayed with non-stick spray). Add extra chocolate chips directly to the tops of each of the muffins.
  • Place into the oven and bake at 350°F for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
  • Let the muffins cool in the muffin tray for a few minutes and then transfer them to a wire cooling rack to cool.


  1. Measure your flour correctly. Since this is already a thick batter, if you accidentally use too much flour then you won't be able to mix it into a batter at all. So make sure that you measure the flour correctly, either by weighing it on a food scale or by using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife - don't scoop it and don't pack it into the cup.
  2. Vegan buttermilk - our homemade vegan buttermilk is made by mixing lemon juice (or distilled white vinegar/apple cider vinegar) with soy milk and letting it curdle into buttermilk. Soy milk works best for making vegan buttermilk as it results in a thick and rich buttermilk. You can also use almond milk or other non-dairy milks but soy milk is the best choice.
  3. Coconut oil - should be melted first. Coconut oil works really well in this batter because it creates a thick batter and this works great for muffins. You can use a different oil like canola oil or vegetable oil but coconut oil is the best option.
  4. Gluten free: Just replace the flour with a gluten free all purpose baking blend.
  5. Storing: Keep them covered at room temperature where they will stay fresh for 2-3 days or covered in the fridge where they will last for up to a week.
  6. Freezing: They are also freezer friendly for up to 3 months. Make sure you freeze them on the day of baking so that you lock in the freshness.
  7. This recipe was first published in June 2018. It has been updated with new photos and extra tips. 


Serving: 1Muffin | Calories: 310kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 54mg | Fiber: 2g | Sugar: 24g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg