Vegan Chocolate Chip Muffins

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Buttery, fluffy vegan muffins filled with melty chocolate chips.

Units Scale

2 c all purpose flour

3/4 c sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c nondairy yogurt (plain and unsweetened)

3/4 c nondairy milk

1/2 c vegan butter (melted)

1 tsp vanilla extract

1 c nondairy chocolate chips

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Prep: Preheat oven to 425 degrees F (218 C) and line every other space in a cupcake pan with a paper liner. This will allow more heat to reach each individual muffin and they will get a better rise. Set aside.
Make the Batter: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk together the yogurt, nondairy milk, vegan butter and vanilla until completely smooth. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix. Fold in the chocolate chips.
Bake: Fill each paper liner 3/4 of the way full with batter. Generously sprinkle the top of each muffin with coarse sugar. Place pan on center rack of preheated oven and bake for 5 minutes. Turn the heat in the oven down to 375 degrees F (190 C) (*do not open the oven door!*) and continue to bake for another 13-14 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Repeat process for remaining batter.

*Muffins will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month.

Find it online: https://censoredbaker.com/vegan-chocolate-chip-muffins/