The best vegan chocolate muffins

These vegan chocolate muffins are moist, tender, filled with dark chocolate chips and topped with a brown sugar crust! Easy to make and perfect to satisfy your sweet tooth.

Muffins are my favorite thing to bake when my sweet tooth starts to bother me. They are so easy and quick and almost always turn out delicious. Plus, it’s basically an acceptable dessert for breakfast, and I love that.

While I love classics like blueberry muffins and carrot muffins, these vegan chocolate chip muffins have one major advantage that these other varieties don’t: they’re made with all the pantry staples.

I always have all the ingredients for these cupcakes on hand, which is great, because how can a snack satisfy those urgent sweet cravings if you don’t even have what you need to make it?

Oh, and also: chocolate. I am always a fan of chocolate.

These vegan chocolate chip muffins taste like they came straight from the bakery and are super quick to make using what you have in your pantry. They are basically perfect.

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Ingredients you will need

• flour I’ve only tried this recipe with all-purpose wheat flour, so I can’t promise good results with any other variety.
• sugar Be sure to use organic sugar to keep the recipe vegan.
• Copper powder
• Bicarbonate of sodium.
• cinnamon You can leave it out if you prefer, but it will really enhance the flavor of your muffins!
• Sal.
• Non-dairy milk. Almost any variety of unsweetened, unflavored milk will work. Soy milk, almond milk, oat milk, and cashew milk are good choices. The only type I would avoid is canned coconut milk. For more information, see my guide to dairy milk.
• Canola oil Feel free to substitute your favorite baking oil, such as coconut, corn, or vegetable oil.
• Vanilla extract.
• Apple cider vinegar. Need a replacement? I have a comprehensive guide to apple cider vinegar substitutes.
• Chocolate chips Make sure your chocolate chips are vegan. I used mega chunks from the Enjoy Life brand, which are available in many supermarkets.
• Brown sugar. This must also be organic. We’re just going to use it as a topping, so you can skip it if you need to, but it adds a lovely crust to the top of the muffins.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

• Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt.

• Stir the liquid ingredients in a separate bowl. A liquid measuring cup works great for this! We will include your milk, oil, vanilla and apple cider vinegar.

Tip: Make sure the dairy-free milk is at room temperature before you begin. If it has been in the fridge, this can be achieved by just microwaving it for 20-30 seconds.

• Pour the wet ingredients into the bowl with the dry ingredients and mix everything together just until blended.

Tip: Do not over mix the batter. Stop stirring as soon as the ingredients are combined, even if there are a few lumps. This is the key to getting a perfect texture with muffins and quick breads.

• Fold the chocolate chips into the batter, being careful not to overwork it.

• Transfer the batter to a parchment-lined 12-cup muffin tin, then sprinkle the tops of the muffins with a little brown sugar.

• Bake the muffins until the top is golden brown and the muffins are cooked through. You can test this by lightly touching the top of a muffin with your finger and then removing it. If the cupcake springs back (instead of crushing), it’s done!

• Place the muffin tin on a wire rack and let your muffins cool before removing from the tin.

Shelf life and storage

Vegan Chocolate Muffins will keep in an airtight container at room temperature for about 4 days, in the refrigerator for about a week, or in the freezer for about 3 months.

Frequently asked questions

Variations

• Vegan Chocolate Muffins with Spices. In addition to the cinnamon, add ½ teaspoon of ground ginger and ¼ teaspoon of cloves and nutmeg to the batter.
• Vegan white chocolate muffins. Use vegan white chocolate chips instead of dark. Try the King David brand.
• Muffins with chocolate walnuts. Replace up to half of the chocolate chips with chopped nuts, such as pecans or walnuts.

More vegan muffin recipes

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