Chocolate Chip Muffins (Vegan)
Chocolate
Muffins
Ingredients:
- 240 ml (1 cup) soy milk
- 5 ml (1 tsp) apple cider vinegar
- 250 g (2 cups) all-purpose flour
- 100 g (½ cup) granulated sugar
- 8 g (2 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- pinch of salt
- 80 ml (⅓ cup) vegetable oil
- 4.3 g (1 tsp) vanilla extract
- 170 g (1 cup) dairy-free chocolate chips
Equipments:
Features:
Meal Prep Friendly
Nut-Free
Freezer Friendly
Nutrition:
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Let the soy milk and vinegar mixture sit the full 5 minutes until it looks slightly curdled — this vegan buttermilk is what helps the muffins rise properly.
Instructions:
- Make Vegan Buttermilk: Mix 240 ml (1 cup) soy milk with 1 tsp apple cider vinegar. Let sit for 5 minutes until slightly curdled.
- Mix Dry Ingredients: In a large bowl, whisk together 250 g (2 cups) all-purpose flour, 100 g (½ cup) granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and a pinch of salt.
- Combine Wet and Dry: Add the vegan buttermilk, 80 ml (⅓ cup) vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir gently until just combined. A few lumps are fine.
- Fold in Chocolate Chips: Gently fold in 170 g (1 cup) dairy-free chocolate chips.
- Bake: Fill each muffin cup ¾ full. Bake at 175°C (350°F) for 18–22 minutes. For mini muffins: bake for 10–14 minutes.
- Cool: Let cool in the pan for 5–10 minutes, then transfer to a wire rack.
Common Mistakes: Overmixing the batter — a few lumps are fine. Overmixing develops gluten and makes muffins tough. Skipping the buttermilk rest — the 5-minute curdling step activates the baking soda and keeps muffins tender.
Notes: Soy milk works best for vegan buttermilk because of its higher protein content, but oat or almond milk also work.
Storage: Store in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
Tips: For bakery-style domed tops, start baking at 200°C (400°F) for 5 minutes, then reduce to 175°C (350°F) for the remainder. Reserve a handful of chocolate chips to press onto the tops before baking for a professional finish.
A few ingredients do most of the work in this recipe. The soy milk adds creaminess and helps everything come together smoothly. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity.
Chocolate Chip Muffins (Vegan)
Ingredients:
- 240 ml (1 cup) soy milk
- 5 ml (1 tsp) apple cider vinegar
- 250 g (2 cups) all-purpose flour
- 100 g (½ cup) granulated sugar
- 8 g (2 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- pinch of salt
- 80 ml (⅓ cup) vegetable oil
- 4.3 g (1 tsp) vanilla extract
- 170 g (1 cup) dairy-free chocolate chips
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The soy milk adds creaminess and helps everything come together smoothly. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity.
Prep:
Let the soy milk and vinegar mixture sit the full 5 minutes until it looks slightly curdled — this vegan buttermilk is what helps the muffins rise properly.
Instructions:
- Make Vegan Buttermilk: Mix 240 ml (1 cup) soy milk with 1 tsp apple cider vinegar. Let sit for 5 minutes until slightly curdled.
- Mix Dry Ingredients: In a large bowl, whisk together 250 g (2 cups) all-purpose flour, 100 g (½ cup) granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and a pinch of salt.
- Combine Wet and Dry: Add the vegan buttermilk, 80 ml (⅓ cup) vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir gently until just combined. A few lumps are fine.
- Fold in Chocolate Chips: Gently fold in 170 g (1 cup) dairy-free chocolate chips.
- Bake: Fill each muffin cup ¾ full. Bake at 175°C (350°F) for 18–22 minutes. For mini muffins: bake for 10–14 minutes.
- Cool: Let cool in the pan for 5–10 minutes, then transfer to a wire rack.
