Description
These super soft and tender vegan chocolate chip muffins are extra tall like a bakery muffin with a crunchy sugar top, loaded with melty warm chocolate chips, and are extra moist with a rich “buttery” flavor. You’ll never use another muffin recipe again- vegan or not!
Ingredients
- 1 cup (240 mL) vegan buttermilk, room temperature see note for how to make vegan buttermilk
- 3 1/2 cups (430 g) all-purpose flour, see note for gluten-free options*
- 4 tsp baking powder
- 1 tsp sea salt
- 1/4 tsp nutmeg
- 3/4 cup (180 g) unsweetened dairy free yogurt, room temperature
- 1 1/2 cup (300 g) granulated sugar
- 1/4 cup (57 g) vegan butter, melted and cooled to room temperature
- 1/4 cup (57 g) neutral oil
- 1 tbsp vanilla extract
- 2 cups (340 g) vegan chocolate chips, divided
Instructions
- Prep: Line 12-muffin tin with cupcake liners. Measure out all ingredients. Read through all instructions before beginning.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, sea salt, and nutmeg.
- Make the batter: In a separate bowl, whisk together the vegan butter, neutral oil, sugar, dairy free yogurt, and vanilla. Then add in the dry ingredients and buttermilk mixture, and whisk together until there are no more dry streaks, being careful not to over mix.
- Rest the batter: Fold in the chocolate chips with a silicone spatula, then cover the bowl with tinfoil or plastic wrap and set aside to rest for 30 minutes. While the batter is resting, preheat the oven to 425F.
- Bake: Use a large cookie scoop or a large spoon to fill each muffin tin all the way full. Sprinkle each muffin with more chocolate chips if desired, and an additional tbsp of sugar distributed throughout the muffins on top if you’d like the sugar coating. Place the muffin tin into the oven to bake for 7 minutes at 425F, then reduce the temperature to 350F, and finish baking the muffins for 15-18 minutes, or until the toothpick comes out clean.
- Cool & enjoy: Remove from the oven and allow the muffins to cool for 10 minutes in the pan. Use a butter knife to help gently separate the muffin sides from the tin. Remove each muffin from the tin and enjoy!
- Storage: Store any leftovers at room temperature in an airtight container for up to 4 days, in the fridge for up to 6, and in the freezer for up to 3 months.
Notes
Gluten Free: to make these gluten free vegan chocolate chip muffins, you can swap in 2 1/2 cups gluten free 1:1 baking flour, such as Bob’s Red Mill or King Arthur. I like King Arthur’s Measure for Measure. Be sure to add in 1 tbsp of cornstarch or arrowroot starch to the flour blend. Alternatively, you can use 2 1/4 cups oat flour and 1/4 cup arrowroot starch or powder.
Vegan Buttermilk: to make a vegan buttermilk, combine 1 cup dairy free milk with 1 tsp of apple cider vinegar or lemon juice. Allow the mixture to sit for 5-6 minutes to curdle. Then use in the recipe.
Dairy Free Yogurt: you can use either dairy free yogurt or vegan sour cream (I personally recommend Forager Project!). You can also use coconut cream fat that’s been separated from the water.
Nutrition
- Serving Size: 1 medium muffin
- Calories: 279
- Sugar: 21 g
- Sodium: 117 mg
- Fat: 9.8 g
- Saturated Fat: 5.6 g
- Carbohydrates: 44 g
- Fiber: 1.9 g
- Protein: 4.9 g
- Cholesterol: 10.9 mg
