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    Home » All Recipes » Dessert

    Vegan Chocolate Chip Muffins

    May 23, 2019 By Melissa Huggins / 20 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    Who wouldn't love fluffy and tender muffins loaded with chocolatey goodness? These Vegan Chocolate Chip Muffins are guaranteed to create smiles in less than 30 minutes!

    close up photo of vegan chocolate chip muffin on a white plate with more muffins in the background.

    If you're a chocolate lover like me, you may want to give these muffins a try! They are tender and sweet without being overly sweet. Plus, they require simple ingredients and little effort to make. You can whip up a batch right now!

    They pair nicely with a tall glass of cold cashew milk or chocolate hazelnut milk if you want to go chocolate crazy!

    How to make vegan muffins tender and fluffy?

    Nobody likes a dry and crumbly muffin and there are lots of ways to avoid this issue. The good news is that you don't need dairy or eggs to create the perfect muffin.

    For this recipe, I made vegan buttermilk by combining soy milk and apple cider vinegar together (fresh lemon juice works too). After 10 minutes it thickens and curdles just like dairy buttermilk.

    You can use any plant-based milk, but I prefer soy because it thickens and curdles the most. The vegan buttermilk's slight acidity will help break down some gluten and create a moist and fluffy texture. It also will help with leavening.

    I also used applesauce to create moisture and reduce the amount of oil in the recipe. It works wonderfully! You can also use the same amount of vegan yogurt, mashed banana or vegan sour cream for similar results.

    How to make Vegan Chocolate Chip Muffins

    It's easy! First, preheat your oven to 375 °F (190 °C) and place 12 muffin liners in a standard muffin pan or lightly grease each slot.

    Four process photos of mixing batter for muffins.
    • In a Medium Bowl, add the Soy Milk and Apple Cider Vinegar. Combine and let it sit for 10 minutes to create vegan buttermilk. It will curdle and thicken.
    • To a Large Bowl, add the Flour, Baking Powder, Baking Soda, and Salt then whisk to combine well.
    • To the bowl with the Buttermilk, add the Sugar, Oil, Applesauce, and Vanilla then whisk to combine well.
    Four process photos of folding batter together and adding chocolate chips.
    • Now, pour the wet ingredients into the dry ingredients. Using a spatula, fold the batter gently until just combined and don't overwork it. The batter will be thick and lumps are perfectly fine. Now, gently fold in the vegan chocolate chips.
    Two process photos of adding raw batter into muffin tins and topping with chocolate chips.
    • Using an ice cream scoop (or small measuring cup) divide batter evenly into each slot about ¾ the way full. Sprinkle with more chocolate chips if desired and pop them in the oven.
    Muffin tin filled with fully baked vegan chocolate chip muffins.
     
    • Bake the muffins until they are slightly golden on top for about 18-20 minutes. Insert a toothpick into the middle of muffin, if it’s mostly clean, then they're ready. Let cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.
    overhead view of two chocolate chip muffins on white plates and muffins in a muffin tin.

    Success Tips

    1. Make sure the baking powder and baking soda are not expired or the results could be undesirable. You may end up with flat and dry muffins and that's never fun.
    2. For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. This will avoid adding too much flour which will change your results.
    3. Don't open the oven during the baking process for any reason during the first 10 minutes. This will interrupt the leavening and your muffins will most likely sink. If you do have to open the oven for some reason, wait until after the 10-minute mark and work quickly to close it again, but try not to open until the 16-18 minute mark.
    4. Oven temperature can affect baking results, so if your oven runs hot, this could make them brown too quickly on top and undercook inside. If your oven runs cool, the leavening agents may not react enough and your muffins could be flat and take much longer to cook. So adjust oven temperature if needed.

    Can I freeze muffins?

    Yes, they freeze really well and will keep in the freezer for 3-4 months. Just make sure to wrap them well to prevent freezer frost. When you are ready to enjoy, just leave them out at room temperature for about 15-20 minutes. They defrost pretty fast.

    Vegan Chocolate Chip Muffins on two white plates with more chocolate chips on the side. Muffin tin in the background.

    More vegan muffin recipes to try

    • Lemon Blueberry Muffins
    • Vegan Strawberry Muffins
    • Vegan Protein Muffins
    • Strawberry Banana Breakfast Muffins

    I love to hear from you

    If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 11 votes

    Vegan Chocolate Chip Muffins

    Who wouldn't love fluffy and tender muffins loaded with chocolatey goodness? These Vegan Chocolate Chip Muffins are guaranteed to create smiles in less than 30 minutes!
    Prep Time10 minutes mins
    Cook Time18 minutes mins
    Total Time28 minutes mins
    Course: Dessert
    Cuisine: American, Vegan
    Servings: 12 People
    Calories: 270kcal
    Author: Melissa Huggins

    Ingredients

    • 1 cup soy milk
    • 1 tablespoon apple cider vinegar (sub fresh lemon juice)
    • ¾ cup granulated sugar
    • ⅓ cup grapeseed oil or any neutral flavored oil
    • ⅓ cup applesauce
    • 1 tablespoon vanilla extract
    • 2 ¼ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoons baking soda
    • ½ teaspoon sea salt
    • 1 cup vegan chocolate chips + more for topping (about 3 tablespoons)
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 °F (190 °C). Place 12 muffin liners in a standard muffin pan or lightly grease each slot.
    • In a Medium Mixing Bowl, add the Soy Milk and Apple Cider Vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
    • To a Large Mixing Bowl, add the Flour, Baking Powder, Baking Soda and Salt. Whisk to combine well. Set aside.
    • To the Medium Bowl with the Buttermilk, add the Sugar, Oil, Applesauce, and Vanilla. Whisk to combine well.
    • Now add the wet ingredients into the large bowl of dry ingredients. Using a spatula, fold batter gently until just combined. Don't overwork it. The batter will be thick and lumps are normal. Gently fold in 1 cup of chocolate chips.
    • Divide batter evenly into each slot about ¾ the way full (an ice cream scoop works great for this). Top with more chocolate chips if desired.
    • Bake the muffins until they are slightly golden on top, about 18-20 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. Enjoy!

    Notes

     MEASURING FLOUR: For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. 

    Nutrition

    Serving: 1Muffin | Calories: 270kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 144mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Calcium: 52mg | Iron: 2.2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 11 votes (4 ratings without comment)

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      Recipe Rating




    1. Dee

      January 27, 2023 at 11:30 am

      5 stars
      Thanks for sharing the recipe! I made this today, and it is delicious. I substituted the chocolate chips for carob chips and honey for the sugar.

      Reply
      • Melissa Huggins

        January 27, 2023 at 12:01 pm

        My pleasure, Dee! So glad you loved them. Thank you for making them. Have a great weekend. 🙂

        Reply
    2. Niale

      August 09, 2021 at 11:55 pm

      5 stars
      These muffins are my all time fave, thanks for a great recipe

      Reply
      • Support @ Vegan Huggs

        August 13, 2021 at 10:20 am

        Hi Niale! We're so happy to hear that - what a great compliment! Thanks for taking the time to leave a review!

        Reply
    3. Sand

      November 07, 2020 at 5:22 pm

      5 stars
      Raised by a French baker I was into butter, dairy cream and eggs for a very long time. But I've awoken to cruelty free baking 2 years ago. I had a hard time baking cakes and sweets that were 'as good as' what I was used to. This recipe is the first ever I can nail with a wonderful taste.
      I really like your website and I'm glad to give vegan huggs too💗

      Reply
      • Melissa Huggins

        December 12, 2020 at 4:36 pm

        This is the nicest compliment! I'm so happy you liked the muffins as much as the dairy and eggs version. Thank you for giving them a try. 🙂

        Reply
      • Vallarey

        August 22, 2021 at 10:57 am

        These are great! I added walnuts, cherries, and coconut shreds to a batch and they were a hit!

        Reply
        • Support @ Vegan Huggs

          August 27, 2021 at 6:48 am

          Hi Vallarey! We are so happy to hear that you loved the recipe - those add-ins sound delicious! 🙂

    4. Chris

      June 24, 2020 at 4:17 pm

      What can I substitute for the apple sauce?

      Reply
      • Melissa Huggins

        August 10, 2020 at 11:19 am

        You can try non-dairy yogurt. I prefer So Delicious or Follow Your Heart brands, but any brand will work. I hope this helps.:)

        Reply
    5. Lily

      June 19, 2020 at 9:18 am

      5 stars
      The best vegan muffins I’ve ever had!

      Reply
      • Melissa Huggins

        June 22, 2020 at 1:07 pm

        Yay! Thank you for giving them a try. 🙂

        Reply
    6. Joe

      June 10, 2020 at 4:55 am

      5 stars
      Absolutely love this recipe! I’m curious, could I substitute blueberries for chocolate chips and have the same great results?

      Reply
      • Melissa Huggins

        June 10, 2020 at 11:29 am

        Yay! I'm so glad you like it! Yes, you can use blueberries in place of the chocolate chips. I also have a blueberry muffin recipe on the blog if you're interested. It has a lemon-sugar topping. It's good! 🙂

        Reply
    7. Jeffrey A Carvish

      May 28, 2019 at 3:27 pm

      5 stars
      These were the best vegan muffins I have ever tasted fresh from the oven. I did a slight twist though. Instead of adding more chocolate chips to the top I added white chocolate chips. The contrast in flavors was phenomenal. I run an Airbnb out of my home and my guest love these. I didn't realize till after I baked them that I needed fresher baking soda and baking powder. My tops were flat. Luckily, it didn't detract from the flavor. Everyone ask me for the recipe.

      Reply
      • Melissa Huggins

        May 28, 2019 at 3:36 pm

        This is such a nice compliment! Thank you so much! They sound amazing with the white chocolate chips on top. I must try that next time. Your Airbnb guests must be so happy to get fresh muffins. So nice of you! 🙂

        Reply
        • Jeffrey A Carvish

          May 28, 2019 at 4:05 pm

          I am trying your Bplognese Sauce for dinner tonight. Let you know how that goes 🙂

        • Melissa Huggins

          June 08, 2019 at 12:16 pm

          I missed this reply. I hope you loved it! Thank you so much )

    8. Sharyn

      November 14, 2017 at 10:20 pm

      5 stars
      Can you you use oat flour in this recipe instead of all purpose gluten free flour? Can't wait to make these. 😊

      Reply
      • Melissa Huggins

        November 14, 2017 at 11:53 pm

        Hi Sharyn, Yes, you can use regular GF flour. Thanks for stopping by 🙂

        Reply

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