Bakery Style Chocolate Chip Muffins
These fluffy, chocolatey muffins taste like they came straight from a bakery's oven.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert
- 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
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.