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Bakery Style Chocolate Chip Muffins

These fluffy, chocolatey muffins taste like they came straight from a bakery's oven.
5 from 10 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Servings 12 muffins

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.