These vegan chocolate chip muffins are the ultimate sweet treat. Sweet, fluffy muffins are loaded with dark chocolate chips, packing a delicious chocolatey flavour. These vegan muffins are a one-bowl bake and ready in under 30 minutes! For the best vegan chocolate chip muffins, you won’t be disappointed by this recipe.
Can you get much better than a soft, chocolatey muffin? Whether you’re whipping this recipe up as a slightly more indulgent breakfast treat, or to enjoy for an afternoon snack, they’re perfect either way.
This vegan muffin recipe is similar to the raspberry muffins I posted recently, but dairy-free dark chocolate replaces the fruit for this recipe to result in a decadent and delicious flavour.
What you’ll need to make this recipe
I’m a busy working mum, and that means I need zero other reasons to create as little washing up as possible when creating recipes! That’s why this vegan chocolate chip muffin recipe requires just one bowl and one small jug.
Ingredients you’ll need:
- All-purpose flour: You could also try a gluten-free blend if you are on a gluten-free diet, but I haven’t tested this myself.
- Baking powder
- Cornstarch: Also known as corn flour, this is a wonderful thickening agent and gives your muffins that perfect cakey-bready texture.
- Caster sugar
- Vanilla extract
- Vegetable oil: In place of vegetable oil, you could also use melted coconut oil, canola oil, or olive oil.
- Plant-based milk: I used oat milk for this recipe, but you could also use soy milk or almond milk.
- Apple cider vinegar: This gives the muffins a light and fluffy texture. You could also use lemon juice as a replacement if you need to.
- Dark chocolate chips: If you can find dairy-free milk chocolate chips, these could also work great, but I love the deeper flavour dark chocolate chips add to this recipe.
How to make this recipe
This recipe is everything you could want: simple ingredients, minimal tools needed, and the most delicious muffins. Scroll down to the recipe card for the full quantities and steps for the best results.
To make these vegan chocolate muffins, you’ll first need to line a muffin tin with some muffin cases. For regular-sized muffins, use 6 – 8 muffin cups. For mini muffins, you’ll need around 24 cases. Next, make your vegan buttermilk. This means combining your plant-based milk with the apple cider vinegar in a jug or a small bowl and setting it to one side.
In a large mixing bowl, you’ll combine your flour, baking powder, cornstarch, a pinch of salt, and caster sugar together.
Then, make a well in the dry ingredients and pour in your wet ingredients: vegetable oil, vanilla extract, and the milk/apple cider vinegar mixture. Gently fold everything together, and then fold in about ⅔ of your chocolate chips.
Evenly spoon the muffin batter into the muffin cases (I actually find it easiest to do this with an ice cream scoop), and sprinkle the remaining chocolate chips on top of the muffins. Bake the muffins for 20-25 minutes, or until they’re golden brown on top and a skewer comes out clean when inserted into the centre of the muffin.
Allow the muffins to cool for 10 minutes or so in the muffin pan before turning them out onto a wire rack to cool completely. Enjoy them for breakfast, a tasty snack, or a delicious dessert!
Variations and adaptions
Here are a few potential variations you could add to this recipe for an equally delicious result:
- Add a mix of vegan dark chocolate and white chocolate chips
- Use chopped dark chocolate chunks instead of chips for an even more chocolatey treat
- Add in some chopped nuts – chopped pecans or walnuts could work great here
- Drizzle your muffins with chocolate sauce for an extra-indulgent recipe
- Add in chopped strawberries or raspberries for a burst of fresh fruit
- Substitute some (~25g or so) of the caster sugar for maple syrup for a tasty twist
- Swap the caster sugar for light brown sugar or coconut sugar
- Add a drizzle of peanut butter to the batter for a nutty flavour
- Add some mashed ripe bananas to this recipe for extra moisture and sweetness
These muffins keep best stored in an airtight container for 3 – 5 days at room temperature. However, you could also freeze them in the muffin liners wrapped in cling film or foil for up to 3 months. Just make sure you defrost the muffins fully on the counter or in the fridge to room temperature before you enjoy them.
More muffin recipes you’ll love:
- Vegan banana chocolate chip muffins
- Vegan strawberry mini muffins
- Vegan blackberry muffins
- Vegan double chocolate chip banana muffins
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 175g dark chocolate chips
- Preheat your oven to 180° C | 350° F and line a muffin tin with your muffin cases.
- Pour your plant-based milk into a jug and add the apple cider vinegar. Set aside for a moment.
- In a large mixing bowl, combine your flour, baking powder, corn flour, salt, and sugar together.
- Make a well in the dry mix, and pour in the oil, vanilla extract, and milk. Combine everything together.
- Gently fold in the dark chocolate chips, reserving about 1/3 to sprinkle over the top.
- Spoon the batter into your cases, and then sprinkle over the remaining chocolate chips.
- Bake for 20 - 25 minutes, or until a skewer comes out clean once inserted.
- Allow the muffins to cool for around 10 minutes, then turn them out onto a wire rack to cool completely.
These muffins are best served immediately, but can also be stored in an airtight container for 3 - 5 days. They can also be frozen, just wrap them in foil or plastic wrap and make sure you defrost them fully before eating.