Description
These Vegan Chocolate Chip Muffins are moist, fluffy, and packed with rich dark chocolate chips. Made with simple plant-based ingredients and no eggs or dairy, they offer a delicious treat perfect for breakfast, snacks, or dessert. The muffins are easy to prepare, with a quick baking time and minimal prep.
Ingredients
Scale
Dry Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
Wet Ingredients
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Add-ins
- 175g dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with muffin cases to prevent sticking.
- Prepare Milk Mixture: In a jug, combine plant-based milk with apple cider vinegar and set aside to allow the mixture to curdle, which helps achieve a tender crumb in the muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, baking powder, cornstarch, pinch of salt, and caster sugar to evenly distribute the leavening agents and sugar.
- Combine Wet and Dry: Create a well in the center of the dry ingredients, then pour in the vegetable oil, vanilla extract, and the curdled milk mixture. Stir until the batter is just combined and smooth.
- Add Chocolate Chips: Gently fold in the dark chocolate chips, reserving about one-third to sprinkle on top of the batter once it’s in the muffin cases.
- Fill Muffin Cases: Spoon the muffin batter into the prepared cases, filling each about three-quarters full. Sprinkle the remaining chocolate chips evenly on top for extra chocolate goodness.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until golden and a skewer inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- Use dairy-free, plant-based milk such as almond, soy, or oat milk for vegan compliance.
- Ensure the baking powder is fresh for proper rising.
- Do not overmix the batter to keep muffins light and tender.
- You can substitute dark chocolate chips with vegan semi-sweet chips if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
