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Chocolate Chip Muffins (vegan)
Muffins
Ingredients:
🥛 1 cup soy milk
🫙 1 tsp apple cider vinegar
🌾 2 cups all-purpose flour
🍩 1/2 cup granulated sugar
🧂 2 tsp baking powder
🧂 1/2 tsp baking soda
🧂 pinch of salt
🛢️ 1/3 cup vegetable oil
🌼 1 tsp vanilla extract
🍫 1 cup dairy-free chocolate chips
Equipments:
No items found.
Features:
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Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Make vegan “buttermilk: Mix soy milk and apple cider vinegar in a small bowl. Let sit 5 minutes to curdle.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Add the vegan buttermilk, vegetable oil, and vanilla to the dry ingredients. Stir gently until just combined (do not overmix).
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Bake: Regular muffins: Line a 12-cup muffin tin, fill ¾ full, bake 18–22 minutes at 350°F (175°C). Mini muffins: Line a 24–36 cup mini muffin tin, fill ¾ full, bake 10–14 minutes at 350°F (175°C).
- Cool and serve: Let muffins cool in the pan 5–10 minutes, then transfer to a wire rack.
Chocolate Chip Muffins (vegan)
12 regular muffins, 24-36 mini muffins
10 min
10-22 min
Ingredients:
🥛 1 cup soy milk
🫙 1 tsp apple cider vinegar
🌾 2 cups all-purpose flour
🍩 1/2 cup granulated sugar
🧂 2 tsp baking powder
🧂 1/2 tsp baking soda
🧂 pinch of salt
🛢️ 1/3 cup vegetable oil
🌼 1 tsp vanilla extract
🍫 1 cup dairy-free chocolate chips
Features:
No items found.
Instructions:
- Make vegan “buttermilk: Mix soy milk and apple cider vinegar in a small bowl. Let sit 5 minutes to curdle.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Add the vegan buttermilk, vegetable oil, and vanilla to the dry ingredients. Stir gently until just combined (do not overmix).
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Bake: Regular muffins: Line a 12-cup muffin tin, fill ¾ full, bake 18–22 minutes at 350°F (175°C). Mini muffins: Line a 24–36 cup mini muffin tin, fill ¾ full, bake 10–14 minutes at 350°F (175°C).
- Cool and serve: Let muffins cool in the pan 5–10 minutes, then transfer to a wire rack.
