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Bakery Style Chocolate Chip Muffins

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

Nondairy Milk

Apple Cider Vinegar

Flour

Salt

Baking Soda

Baking Powder

Organic Sugar

Canola Oil

Vanilla Extract

Chocolate Chips

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

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If you like these, check out some other breakfast recipes:

Cinnamon Streusel Coffee Cake

Chocolate Chip Pancakes

Classic Tofu Scramble

Gluten Free Mini Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

These fluffy, chocolatey muffins taste like they came straight from a bakery's oven.
5 from 6 votes
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast, Dessert
Servings 10 muffins

Ingredients
  

  • 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 sugar
  • 1/3 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup chocolate chips

Instructions
 

  • Preheat the oven to 350°F.
  • Whisk the milk and vinegar and set aside.
  • In a mixing bowl, add flour, salt, baking soda and powder, and sugar. Mix until combined.
  • Add the canola oil and vanilla to the milk mixture and whisk again.
  • Add the wet mixture to the dry and mix until combined.
  • Fold in the chocolate chips.
  • Pour equal sized portion into a greased muffin pan, filling each about 3/4 of the way (this recipe makes 9-12 muffins, depending on the size of your muffin pan and the amount you fill).
  • Bake for 20-25 minutes, until a toothpick comes out clean.
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    • Brittany
    • September 10, 2017
    Reply

    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! ?

    1. Reply

      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!

    • lauren
    • March 27, 2020
    Reply

    wanting to make this during quarantine but don’t have enough flour! what about brown rice flour? would that work? thanks! 🙂

    • Grace
    • April 20, 2020
    Reply

    5 stars
    Just made these today came out so delicious everyone loved them!

    • Heather T
    • May 5, 2020
    Reply

    5 stars
    These are insanely delicious! Almost dangerous to have them in the house when you’re alone 🙂

    • Sophie
    • July 2, 2020
    Reply

    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.

    • Sydni
    • July 26, 2020
    Reply

    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!

    • Vicki
    • July 30, 2020
    Reply

    5 stars
    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!

    • Allison L
    • August 28, 2020
    Reply

    Could I make these gluten free if so what flour would you recommend?

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      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/

    • Gen
    • October 10, 2020
    Reply

    5 stars
    Perfect recipe. No substitions or changes needed. Easy to make, delicious and perfect on the first try. Thank you for this recipe!

    • Becky
    • February 21, 2021
    Reply

    5 stars
    Soooo good. Quick and easy to make and no weird ingredients that a normal person wouldn’t have in their kitchen.

    • Ambur
    • March 3, 2021
    Reply

    5 stars
    I used half whole wheat flour, maple syrup for vanilla and coconut oil instead. They taste like cookies, they’re amazing. THANKYOU!

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