Vegan Chocolate Chip Muffins

If you love chocolate chip sweets, make sure to check out my Chocolate Chip Cookie Bars, Oatmeal Chocolate Chip Cookies and these Perfect Vegan Chocolate Chip Cookies! Ahh, soft and chocolatey Vegan Chocolate Chip Muffins… the perfect sweet treat! Enjoy them for breakfast or as an afternoon pick-me-up. Every bite is decadent, fluffy, and moist, just like my Vegan Blueberry Muffins and Lemon Poppyseed Muffins! There’s a lot of reasons to love these soft and sweet vegan chocolate muffins. They’re the perfect go-to baked good because:

They’re easy to make gluten freeYou can freeze the baked muffins for monthsAll you need are pantry-staple ingredientsThey come together easily in only 1 bowl

This recipe makes a dozen vegan muffins so you have the perfect amount to feed your family all week long. If you love them as much as I do, you’ll definitely want to double or triple the batch so you can have chocolate chip muffins at all times!

How to make vegan chocolate chip muffins

Find the complete recipe with measurements below. Start by making the vegan “buttermilk” by mixing the soy milk and vinegar together in a measuring cup. It only needs a few minutes to sit and curdle. The rest of the batter is easy to make: Pour the muffin batter into a lined baking tin. Top each muffin with extra chocolate chips or a sprinkle of coarse sugar if you like, then bake until they’re slightly golden brown. Leave the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Eat and enjoy!

Tips and substitutions

Vegan “buttermilk” – Is necessary to give the muffins extra rise, moisture, and a little tang. It can be made at home with soy or almond milk and apple cider or white vinegar. If you don’t have vinegar, lemon juice is the best replacement.Gluten free – Substitute the flour with a quality gluten free flour mix. Almond flour will not work here though!Dairy free milk – You don’t have to use soy milk. Any plant milk will do! But a higher fat content milk is best.Oil free – Use applesauce to make oil free chocolate chip muffins.Vegan butter – If you don’t have vegan butter on hand, replace it with a neutral oil instead like canola oil.

Customize the flavors

Just like chocolate chip cookies, you can experiment with the flavors here and add in a few extras to really customize the recipe. Use any of these suggestions for inspiration:

Pumpkin puree – Use instead of the oil/butter for pumpkin chocolate chip muffins.Warm spices, like cinnamon, ginger, pumpkin pie spice, or nutmegMashed bananaChopped nutsShredded coconutChocolate chunksMini vegan marshmallowsDried cranberriesWhite chocolate chipsSea salt

Storing and freezing muffins

Vegan chocolate chip muffins stay fresh for about 3 days at room temperature when kept in an airtight container. They’ll last a few days longer when stored in the fridge. You can also freeze the baked muffins by wrapping them in plastic wrap and storing them in a large freezer bag. Just let them thaw at room temperature for about an hour, then unwrap and enjoy.