Chocolate Chip Muffins (Vegan)
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
- ½ tsp baking soda
- pinch of salt
- 80 ml (⅓ cup) vegetable oil
- 1 tsp vanilla extract
- 170 g (1 cup) dairy-free chocolate chips
Equipments:
- Large mixing bowl
- Small bowl (for buttermilk)
- Whisk
- 12-cup muffin tin (or mini muffin tin)
- Muffin liners
- Toothpick (for testing)
- Spatula
Features:
Meal Prep Friendly
Nut-Free
Freezer Friendly
Nutrition:
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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.
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
- ½ tsp baking soda
- pinch of salt
- 80 ml (⅓ cup) vegetable oil
- 1 tsp vanilla extract
- 170 g (1 cup) dairy-free chocolate chips
Equipments:
- Large mixing bowl
- Small bowl (for buttermilk)
- Whisk
- 12-cup muffin tin (or mini muffin tin)
- Muffin liners
- Toothpick (for testing)
- Spatula
Features:
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.
