Chocolate Chip Muffins (vegan)

1. Make Vegan Buttermilk
   Mix 240 ml (1 cup) soy milk with 1 tsp apple cider vinegar. Let sit for 5 minutes until slightly curdled.
2. 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.
3. 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.
4. Fold in Chocolate Chips
   Gently fold in 170 g (1 cup) dairy-free chocolate chips.
5. 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.
6. 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.