These fluffy, chocolatey muffins taste like they came straight from a bakery’s oven. They’re beyond simple to make, which means they’re easy enough to throw together any day of the week.
Ingredients
You’ll need just ten simple ingredients for these muffins:
Salt, baking soda, and baking powder
Nondairy milk + apple cider vinegar (this is your vegan buttermilk)
And that’s it! Find the full amounts in the recipe below.
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These fluffy, chocolatey muffins taste like they came straight from a bakery's oven.
Ingredients
- 1 cup (240 ml) nondairy milk
- 1 tbsp (15 ml) apple cider vinegar (or white vinegar or lemon juice)
- 2 cups (250 g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 ml) canola oil
- 2 tsp (10 ml) vanilla extract
- 1 cup (170 g) vegan chocolate chips
Instructions
- Preheat the oven to 350°F and grease a muffin tin.
- Whisk the milk and vinegar in a small bowl and set aside.
- In a large mixing bowl, whisk the flour, salt, baking soda and powder, and sugar.
- Add the canola oil and vanilla to the milk mixture and whisk again.
- Add the wet mixture to the dry and mix until just combined.
- Fold in the chocolate chips.
- Pour equal sized portion into the prepared muffin pan, filling each about 3/4 of the way (this recipe will make about 12 muffins).
- Bake for 18-22 minutes, until a toothpick comes out clean or with just crumbs.
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!
wanting to make this during quarantine but don’t have enough flour! what about brown rice flour? would that work? thanks! 🙂
Just made these today came out so delicious everyone loved them!
These are insanely delicious! Almost dangerous to have them in the house when you’re alone 🙂
These muffins, man… the absolute greatest. I always used to get the ones from Whole Foods, but wanted to try a homemade version because of all the plastic packaging. These are even better!! Exactly what I was looking for.
You say almond milk in the blog post but if mock buttermilk is the consistency the recipe is going for, would soy milk work better? Thank you!
These are SO great! Super easy and really delicious. I’ve been wanting to try vegan baking for a long time, and am so glad this was my first try. Love them!
Could I make these gluten free if so what flour would you recommend?
Hi Allison! We aren’t sure if you can swap gluten free flour in this recipe as we’ve never tried (let us know if you do)! But, we do have this gluten free mini muffin recipe you could try: https://www.sixvegansisters.com/2018/03/11/gluten-free-mini-chocolate-chip-muffins/
Perfect recipe. No substitions or changes needed. Easy to make, delicious and perfect on the first try. Thank you for this recipe!
Soooo good. Quick and easy to make and no weird ingredients that a normal person wouldn’t have in their kitchen.
I used half whole wheat flour, maple syrup for vanilla and coconut oil instead. They taste like cookies, they’re amazing. THANKYOU!
Thank you thank you thank you!!
These were a hit! Served to non-vegans and as they were raving on how good the muffins were, I told them those were vegan and they couldn’t have guessed if I didn’t spill.
Such perfection, though I was afraid they would turn into a disaster as my homemade oat milk did not curdle at all. Crossed my fingers and used it anyway. Turned out amazing.
Holy crap best muffins I’ve ever made or ate!! And they’re allergy safe for my kiddo!!
I made these last night and they are AMAZING! Thanks for the quick and easy recipe. (I think these might have just become my new favorite muffin)
These are insanely delicious! The absolute best I’ve ever bought or made. But then would expect no less from Six Vegan Sisters.