Vegan Chocolate Chip Muffins

 Super easy vegan chocolate chip muffins. They are soft and fluffy and quick to make.

VEGAN CHOCOLATE CHIP MUFFINS

It's good to have an easy muffin recipe that you can whip together in a few minutes.

They are perfect for lunch boxes (have you checked out my other blog The Vegan Lunch Box?), when you want to offer something sweet to family or friends, as an after-school treat, or if you're just needing a bit of a treat yourself.

You don't need a stand mixer, electric whisk or even a hand whisk for these. A couple of bowls and a fork, spoon or spatula, and you're sorted.

CUPCAKE SIZE MUFFINS

These muffins are small cupcake size muffins, not the gigantic American size muffins you find in coffee shops.

They are just the right size treat, with less sugar and fat than those calorific beasts.

And of course they are vegan and easy to make at home.

SOFT AND FLUFFY CAKES

As you can see the muffins are soft and fluffy with a generous scattering of dark chocolate chips through them.

The cake is flavoured with vanilla.

I use vanilla extract, but you could use vanilla bean paste or the seeds scraped from a vanilla pod, but whatever you do, never use vanilla essence as it's nasty, artificial stuff.

Vanilla extract and vanilla bean paste are more expensive, but you don't need a lot and they are well worth it for the flavour.

For another easy homemade treat with a touch of chocolate, try these vegan Biscoff oat bars.

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHIP MUFFINS

You only need a few basic ingredients to make these muffins.

• oat milk - or whatever milk you use
• white wine vinegar - or other mild white vinegar
• vegetable oil - or other mild oil
• vanilla extract
• caster sugar
• plain flour
• baking powder
• salt
• dark chocolate chips

HOW MANY MUFFINS DOES THIS MIXTURE MAKE?

This mixture makes 10-12 small muffins.

I used an ice cream scoop (one of the spring release ones) to scoop out just the right amount of batter.

Of course, you could just use a tablespoon and scoop in as much as you need, so the cases are nearly full.

VARY THE FLAVOURS

You can use this basic muffin mixture and change up the flavours.

Instead of vanilla extract in muffins add one of the following:

1. Finely grated lemon peel
2. Finely grated lime peel
3. Finely grated orange peel
4. Ground cinnamon
5. Ground ginger

Instead of chocolate chips in muffins add one of the following:

1. Fresh raspberries
2. Fresh blueberries
3. Fresh strawberry slices
4. Dried raisins
5. Dried cranberries
6. Dried apricots
7. Chopped nuts

HOW LONG WILL CHOC CHIP MUFFINS KEEP FOR?

Freshly made muffins can be kept in an airtight container for 3-4 days.

You could also store them in ziplock bags. Pop a piece of kitchen paper in with them to absorb any moisture.

If you're household is anything like mine the muffins won't get the chance to last as long as 3 or 4 days.

CAN CHOC CHIP MUFFINS BE FROZEN?

Yes, these muffins will freeze well.

They can be frozen for 3-4 months in an airtight container or freezer bags.

To defrost them, take out as many as you need and leave them in the fridge overnight.

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MORE VEGAN MUFFINS & CUPCAKES TO TRY

• Cinnamon Breakfast Muffins
• Gingerbread Cupcakes with Pineapple Frosting
• Maple Syrup Muffins
• Savoury Spinach Muffins
• Strawberry Milkshake Muffin

HOW TO MAKE VEGAN CHOCOLATE CHIP MUFFINS

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit the print button, then choose save as PDF.

STEP 1

Preheat your oven to 180c/160c fan/350f/gas mark 4.

Add muffin or cupcake cases to a muffin tray. You may find you don't need them all.

Add the milk to a jug with the vinegar and mix. Set aside, this will make your vegan buittermilk.

STEP 2

In a large mixing bowl, add the flour, baking powder, sugar and salt.

Mix well

Add chocolate chips.

STEP 3

Give the mixture a good mix to combine.

Adding the chocolate chips at this point instead of after the wet ingredients are added, coats them in flour and stops them from sinking.

Add vanilla extract and oil to your buttermilk and stir.

STEP 4

Add the wet ingredients into the dry mixture and mix, with a folding motion.

DO NOT OVERMIX.

Don't worry about little bits of flour unmixed as long as most of it is combined. Mix as little as possible.

Over-mixing will result in rubbery, heavy muffins. For light and fluffy muffins you need to mix as little as possible and lightly with a folding motion.

STEP 5

Fill each muffin case 3/4 full of muffin batter.

I used a spring release ice cream scoop to get the perfect amount of batter into each case.

You will end up with between 10-12 muffins, depending on the size of cases and how much you fill them.

Bake for 20-25 minutes until risen and lightly golden. A skewer or toothpick inserted will come out clean if they are baked properly. If there is wet batter on the skewer, pop them back in the oven.

Remove from the tray and cool completely on a baking rack.

Enjoy!

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baking

British, vegan

Yield: 12

Author: Jacqueline Meldrum

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Vegan Chocolate Chip Muffins

Super easy vegan chocolate chip muffins. They are soft and fluffy and quick to make.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 200g/1 cup oat milk (or your regular milk)
• 1 tsp white wine vinegar (or other clear vinegar)
• 50 ml/ ¼ cup vegetable oil (or other pale, mild oil)
• 1 tsp vanilla extract
• 200g/1 1/3 cups plain flour
• 35g/2 ¾ tbsp caster sugar
• 1 tsp baking powder
• pinch salt
• 50g/ 1/3 cup chocolate chips

Instructions

1. Preheat your oven to 180c/160c fan/350f/gas mark 4.
2. Add muffin or cupcake cases to a 12 hole muffin tray, you may not need them all but best to be prepared.
3. Pour the milk into the jug or bowl and add the vinegar and mix. Set aside, this will make your buttermilk.
4. Add the flour, salt, sugar and baking powder to a mixing bowl.
5. Add the chocolate chips and mix well.
6. Add the vanilla extract and oil into the milk and mix, then pour into the dry ingredients.
7. Mix lightly with a folding motion until just combined, then spoon into the muffin cases until they are 3/4 full. You will have between 10-12 muffins ready to bake.
8. Bake for 20-25 minutes until lightly golden and springy. A skewer or toothpick inserted into a  muffin should come out clean, if there if batter on it, pop them back in the oven for a little longer.
9. Once they are out of the oven remove the muffins from the tray and leave to cool on a baking rack.
10. Enjoy!

Notes:

DO NOT OVERMIX. If you do, you will end up with rubbery, heavy muffins. Lightly mix with a folding motion until the mixture is just combined for light, fluffy muffins. Freshly made muffins can be kept in an airtight container for 3-4 days. These muffins can be frozen for 3-4 months in an airtight container or freezer bags. To defrost them, take out as many as you need and leave them in the fridge overnight.

Calories

124.78

Fat (grams)

5.31

Sat. Fat (grams)

1.06

Carbs (grams)

17.54

Fiber (grams)

0.80

Net carbs

16.74

Sugar (grams)

3.68

Protein (grams)

2.03

Sodium (milligrams)

53.13

Cholesterol (grams)

0.00

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