Can I use regular-sized chocolate chips instead of mini chocolate chips?

Yes! Regular chocolate chips work well, but mini chocolate chips distribute more evenly throughout the batter, so you'll get chocolate in every bite.

Can I make these muffins ahead of time?

Absolutely. These muffins stay fresh for several days and also freeze well, making them a great make-ahead breakfast or snack.

What is the best nondairy milk to use?

Unsweetened oat milk, soy milk, almond milk, or cashew milk all work well. Use your favorite plain, unsweetened variety for the best results.

Can I use flavored nondairy yogurt?

Plain, unsweetened nondairy yogurt is recommended so it doesn't compete with the chocolate and vanilla flavors. Vanilla yogurt can work in a pinch but may make the muffins sweeter.

How do I know when the muffins are done?

The tops should be lightly golden and spring back when gently pressed. A toothpick inserted into the center should come out with a few moist crumbs (melted chocolate is okay), but no wet batter.

Vegan Chocolate Chip Muffins

Print Recipe

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5 from 1 review

Buttery, fluffy vegan muffins filled with melty chocolate chips.

Author: Lyndsey
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Yield: 11 Muffins 1x
Category: Muffins
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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2 cups all purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nondairy yogurt (plain and unsweetened)

3/4 cup nondairy milk

1/2 cup melted vegan butter

1 teaspoon vanilla extract

1 cup nondairy mini chocolate chips

coarse sugar to top

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Instructions

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.
Mix: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the yogurt, nondairy milk, vegan butter and vanilla to the bowl and stir until just-combined. Do not over-mix! Fold in the chocolate chips.
Bake: Fill each paper liner about 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.

Equipment

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Notes

*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/