Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

Avoid the bakery line and make these muffins at home! You’ll need:

Almond Milk (or another nondairy milk)

Apple Cider Vinegar



Baking Soda

Baking Powder

Organic Sugar

Canola Oil

Vanilla Extract

Chocolate Chips

And that’s it! Find the full recipe below.

Bakery Style Chocolate Chip Muffins

September 9, 2017
: 8
: 20 min
: 25 min
: 45 min
: Medium

These fluffy, chocolatey muffins taste like they came straight from bakery's oven


  • 1 cup nondairy milk + 1 tbsp apple cider vinegar
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup organic sugar
  • 1/3 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • Step 1 Preheat the oven to 350°F.
  • Step 2 Whisk the milk and vinegar and set aside.
  • Step 3 In a mixing bowl, add flour, salt, baking soda and powder, and sugar. Mix until combined.
  • Step 4 Add the canola oil and vanilla to the milk mixture and whisk again.
  • Step 5 Add the wet mixture to the dry and mix until combined.
  • Step 6 Fold in the chocolate chips.
  • Step 7 Pour equal sized portion into a greased muffin pan. Should make ~8.
  • Step 8 Bake for 20-25 minutes, until a toothpick comes out clean.

Ingredients/Tools Used: Almond Milk | Apple Cider Vinegar | Flour | Salt | Baking Soda | Baking Powder | Organic Sugar | Oil | Vanilla | Chocolate Chips | Hand Mixer | Mixing Bowls | Muffin Pan 






2 thoughts on “Bakery Style Chocolate Chip Muffins”

  • These look awesome!! Can’t wait to try. Do you think there are any good substitutes for the canola oil in these?? Hate when I’m one ingredient away from a yummy treat! 😂

    • Thanks, Brittany! You could probably substitute coconut oil or melted vegan margarine – or maybe even applesauce! We’ve only tried canola oil, but let us know if you have any luck with a substitution!

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