These are hands down the BEST Vegan Chocolate Chip Muffins! Not only are they fluffy and moist in texture, but they are loaded with chocolate chips. The domed tops are cram-packed with chocolate and a sprinkle of sugar to give them a delicious, crisp topping which sets these muffins apart from all the rest. They are most definitely bakery style muffins at it’s finest!
This recipe has been along time coming! Muffins are such a classic. You can’t go into any coffee shop without seeing them looking all grand and plump in the counter top.
What I love about muffins is that they are incredibly easy to make. Muffins are made with fewer steps than cupcakes and turn out gorgeous each and every time (well, if you follow the. steps that is- haha). Not just that, but these muffins are double the size of a cupcake- yum!
I love the roundness of a muffin, tearing it open to reveal the loaded chocolate chips inside is one of my favourite things, well who doesn’t like to see an abundance of chocolate chips in a dessert!
How to make a bakery style vegan chocolate chip muffin?
- The wet ingredients
This recipe uses easy to find ingredients which you probably already have in your kitchen. You’ll start off with making a simple buttermilk, by whisking dairy-free milk and apple cider vinegar together. To that, you’ll add in melted butter and vanilla.
- Moving on to the dry ingredients
Sift the sugar, flour, cornstarch and baking powder into a bowl. Pour over the wet ingredients then mix.
- CHOCOLATE CHIPS
The main star of the show. Fold the chocolate chips into the batter, spoon into cases and bake. It’s as easy as that!
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You’ll bake these muffins for 20 minutes until golden on top with a perfect dome! You’ll need to allow the to cool fully before tucking in! But by all means, enjoy warm with a fork.
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Because of the dry ingredients, you really want to make sure you combine the dry ingredients into the wet. Simply use a wooden spoon or spatula to mix the batter until smooth, just don’t over mix. Stop when you see no dry ingredients left in the batter.
How to get tall muffin tops?
While recipe testing, I decided to leave the batter at room temperature for a while. I’ve done this before with cake batter and it can made for a really airy texture.
I left the muffin batter, covered with a light linen tea towels for 1 hour at room temperature. This helps to get that classic dome on top of the muffins. During this time while the muffin batter rests, it allows the mixture to become thicker and makes for a more robust texture.
Along with allowing the batter to rest, you’ll bake these muffins at a high temperature. Unlike cupcakes where you bake them at 180ºC, these muffins will bake at 205ºC for 20 minutes. Baking at a higher temperature promotes a high rise. It encourages the batter to puff up resulting in a high, dome!
Tips and tricks to make the perfect vegan chocolate chip muffins:
- Use a large ice-cream scoop to get even sized muffins.
- Try to find mini chocolate chips, this makes the cupcakes look fuller and more like the classic choc-chip muffin. If you can’t find chocolate chips, use a chocolate bar and cut it into little chunks.
- Use dark chocolate. It makes the muffins even more indulgent.
- Bake the muffins in the middle rack of the oven.
- Before baking, sprinkle some sugar over the muffins. This is totally optional but makes for a crisp top which is delicious!
- Allow the buttermilk to curdle for 10 minutes. This will help get a really moist muffin which will stay together.
- Spray the insides of the muffin cases before adding in the batter. This will prevent the muffin sticking to the cases when baked!
Looking for more popular recipes, check these out:
No-Bake White Chocolate Cheesecake
Mini No-Bake Chocolate Cheesecakes
6 ingredient Vegan Salted Caramel Tarts
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!
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Bakery Style Vegan Chocolate Chip Muffins
- Total Time: 4 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
The BEST Vegan Bakery Style Chocolate Chip Muffins which are easy to make and taste delicious! You wont be able to tell they’re vegan!
Ingredients
Ingredients for the muffins
- 240ml of dairy-free milk*
- 1 teaspoon apple cider vinegar
- 190g of caster sugar
- 250g of plain flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 110g of dairy-free butter* (melted)
- 1 teaspoon of vanilla bean paste or extract
- 200g of dairy-free chocolate chips (plus extra for topping)
Instructions
Method (muffins)
- Preheat oven to 205ºC fan and line a cupcake / muffin tin with muffin liners. If you don’t have muffin liners, use large cupcake cakes.
- Use an oil spray to lightly grease the insides of the cases. This will help the muffins release easier from the cases when baked.
- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined and set aside for 10 minutes to curdle. This creates a vegan buttermilk.
- In a large mixing bowl, sift in the sugar, flour, cornstarch and baking powder. Mix to combine with a hand held whisk or wooden spoon.
- Place the dairy-free butter into a saucepan, place on the hob over low / medium heat and allow to melt.
- Pour the melted dairy-free butter into the dry ingredients along with the vanilla and ‘buttermilk’. Stir to combine, making sure not to over-mix.
- Sprinkle in the chocolate chips and fold to combine. Don’t over mix the batter.
- Allow the batter to stand at room temperature for 1 hour. This will create lovely domed muffins. If you don’t let them stand, the muffins could over flow out of the cases and won’t result in the same texture.
- When ready, spoon the muffin mixture into the lined cases, almost all the way to the top. Sprinkle with some more chocolate chips and sugar (optional). This helps the muffins have a crispy top.
- Place the muffins into the middle of the oven and bake for 20 minutes. Check they are ready by inserting a tooth pick or skewer down the middle, if it comes out clean, they’re ready, if not, they need a few more minutes to bake. Just don’t over bake or burn them. They will become dry if you do.
- Remove the muffins from the oven and allow them to cool down in the tin.
- When cool, transfer the muffins into a sealed container and allow to rest for 4-6 hours. This will help them release easier from the cases and they will become softer in texture.
Notes
To store: Store these muffins in a sealed container at room temperature. Best enjoyed 3 days of making.
What dairy-free butter to use? My favourite vegan butters are Naturli Vegan Block and Flora Plant Based Butter alternative.
What dairy-free milk to use? You can use any dairy-free milk for this recipe, but I would suggest soya milk as it tends to curdle the best.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Method: Baking
- Cuisine: American
These came out great. They rose evenly and created a lovely dome. I like how I didn’t have to go and buy any special ingredients, so I’ll definitely be making them again.
These were so spongy and chocolatey. They tasted amazing. And all the family loved them. A definite win in our house.
Just made these and they’ve turned out amazing 🥰
Author
Hello, aw I’m so happy you enjoyed! Thank youuuu 🙂 x
These muffins are AMAZING! They were super easy and they really do look like they came from a bakery! Mine were beautifully browned on the outside and fluffy on the inside. Thank you for a fantastic recipe!