Author: 1 bowl, 9 ingredients, the best easy vegan chocolate chip muffin recipe is here! These muffins are tender, fluffy, sweet, loaded with chocolate chips, and so tasty no one will know they are vegan!
When I first bit into these vegan muffins I knew I had made the perfect easy vegan chocolate chip muffins! They tasted like childhood to me. Kids will go crazy for these muffins! These are wonderful still warm out of the oven, but they will also keep fresh at room temperature for several days, or you can put them in the freezer in an air-tight container. But trust me when I say, I doubt they will last that long. Perfect for breakfast on the go or a snack, these muffins have a way of disappearing quickly!
Common questions:
How do you make chocolate chip muffins without eggs? The key is to add lemon juice or apple cider vinegar to the batter. The acid in the lemon juice or vinegar will make the muffins rise and get super fluffy! And don't worry, you cannot taste it. (I do not recommend using white vinegar which is stronger and you might taste it).
Are eggs necessary in muffins? Absolutely not! Not only do you not need eggs for rising or binding (you can sub other vegan-friendly ingredients for that), but I have never heard someone say they wished a muffin tasted more "eggy". Eggs are not needed to make muffins!
What is in a vegan chocolate muffin? My recipe calls for just 9 ingredients that you likely already have in your kitchen! All-purpose flour, white sugar, baking powder, salt, any kind of plant-based milk (such as almond milk, soy milk, or oat milk), a light oil (such as canola oil or vegetable oil), lemon juice or apple cider vinegar, vanilla extract, and of course chocolate chips! Make sure you purchase vegan chocolate chips which are sometimes labeled but you can often find accidentally vegan dark chocolate chips as well just by checking the ingredients.
How many calories are in a vegan chocolate chip muffin? 271 calories per muffin, and the recipe makes 12 muffins.
How to Make Easy Vegan Chocolate Chip Muffins:
The instructions are super easy to make these muffins! Just preheat your oven to 400F (200C). Line 12 wells of a muffin tray with muffin liners or lightly grease the pan. For larger bakery-style muffins line 8 -9 wells.
There is no need to separate the dry ingredients and the wet ingredients in this recipe, it can all be made in one bowl!
In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Pour in the dairy-free milk, oil, lemon juice or apple cider vinegar, and vanilla and gently stir to combine. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly. Lastly, add the chocolate chips and gently fold them in.
Divide the batter evenly among the prepared muffin tin. Hot tip: use an ice cream scoop to help you divide the batter evenly.
Bake 20 to 25 minutes on the middle rack until lightly golden brown on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Store at room temperature for 3 - 4 days or frozen in an air-tight container.
These easy vegan chocolate chip muffins are...
- sweet, chocolatey, and fluffy
- kids love them
- super easy to make
More delicious vegan muffin recipes:
Vegan Double Chocolate Muffins
Easy Vegan Carrot Muffins
Vegan Berry Crumb Muffins
Vegan Banana Nut Muffins
Looking for another chocolate chip recipe? Try my famous vegan chocolate chip cookies!
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Vegan Chocolate Chip Muffins
Servings: muffins or 9 larger muffins
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup plant-based milk, (such as soy or oat)
- ½ cup light oil, (such as canola or vegetable)
- 1 tablespoon lemon juice or apple cider vinegar, (makes the muffins fluffy, you will not taste it)
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger muffins line 8 -9 wells.
- In a large bowl whisk together the flour, sugar, baking powder, and salt. Pour in the plant-based milk, oil, lemon juice or apple cider vinegar, and vanilla and gently stir to combine. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly. Lastly add the chocolate chips and gently fold them in.
- Divide the batter evenly among the prepared muffin tin. Bake 20 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. (If you are making 8 - 9 large muffins they may take an extra minute or two).
- Let cool in the pan. Store at room temperature for 3 - 4 days or frozen in an air-tight container.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan breakfast recipes you might enjoy:
Ashley says
Hi! The only thing I used differently was substituting regular flour for 1:1 gluten free flour and the muffins stuck to the paper liners. Do you think that was due to the gluten free flour?
Ashley says
Nevermind! Once they cooled for an hour the wrapped ear able to peel off and my son LOVED these!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy they worked out, Ashley! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Ashley! Yes, gluten-free flour can sometimes cause sticking. I'm glad letting the cool worked 🙂
Kristi says
Learn from my mistake, I used a Country Crock margarine stick for my oil and it was no good! The flavor and texture are just off. Don't do what I did!! I will have to try this recipe again with a nice canola or vegetable oil instead.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Kristi! Yes, using a neutral oil like canola or vegetable will give the best flavor and texture 😊
Jane says
Mine turned out really hard and i’m not sure why?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jane! That's very strange, it definitly sounds like there might have been an ingredient accidently skipped or measured incorrectly as these muffins are super soft and fluffy. It's difficult to say what went wrong without being in the kitchen with you, did you perhaps make any substitutions? 🙂
Helen says
Mine were also hard but at the bottom only. The tops were also crunchy/crispy. Is it because I did half granola half mini chocolate chips so it settled to the bottom? I followed the recipe to the tee minus the oil which I used hemp seed oil so it turned out to be a bit green inside but still was light and fluffy minus the hard bottoms. Any idea?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Helen! That could definitely be part of it, yes. Granola is crunchy and can sink a bit, and hemp oil may also behave a little differently than the oil used in the recipe. It could also be that the pan ran a little hot on the bottom. Next time you could try using regular vegetable or canola oil, and skip the granola.
Kenzie says
I love these muffins! They are so easy to make, and totally delicious! I make them almost every week, my family literally begs for them!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy, Kenzie! 😄 Weekly muffins is the highest honor, thanks so much for the love!
Kristen says
these muffins are absolutely wonderful. I wasn't completely sure what to expect since a lot of recipes I have made in the past lacking dairy & eggs hasn't gone so well ... but this is perfect. they taste JUST like the muffins my mom made growing up (Her recipe has eggs and dairy). absolutely amazing!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That is such a huge compliment, Kristen, thank you! I’m so glad these brought back those nostalgic muffin memories 💛
Jeannette Markell says
Very straightforward to put together and so light and fluffy! I was baking for my choir so made mini muffins-the mix for 12 standard made 48 tiny ones.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jeannette! That’s amazing, mini muffins are perfect for sharing! So glad they turned out well, and thanks for sharing the yield too 😊
Carolina says
Delicious and easy to make!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much Carolina! So glad you enjoyed them 😊
Jen says
These are amazing! Thanks so much
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved them! 💛
Dani says
These are the easiest and TASTIEST muffins!! All the ingredients are already in your kitchen, and everyone can enjoy them, they don't taste "vegan". I halved the batter and added blueberries to one half, and it's just as yummy as the chocolate chip ones.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thaks so much Dani!!
Ella says
I made these earlier today and they turned out SO delicious! They were super easy to make too! I was wondering though, could I redo this recipe and replace the chocolate chips with blueberries? Or would I need to adjust the recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ella! So thrilled you enjoyed it so much! Swapping blueberries for chocolate chips should work just fine. Enjoy!
Dani says
I've just done exactly that to half my batter and it is excellent! Covered my frozen blueberries in corn flour before adding to the batter and it looks beautiful and clean, with goey blueberries inside. I used slightly more blueberries than the choc chip quantity (2/3 cup instead of 1/2 cup for half the batter)
Rika says
Truly easy recipe and muffins come out great. I freeze them for the kids lunch box.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you and the kids love the recipe so much, thank you for your review Rika!
Lizzie says
Love these! I’ve made them multiple times and this time I didn’t have oil so I used 1/4 cup melted butter and 1/4 cup unsweetened applesauce and they’re just as good. Next time I think I’ll cut the sugar some cause they are a bit sweet for my tastes. I also love the almost crunchy edges.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for sharing, Lizzie!
Madelyn says
Wow! These muffins were delicious! They were completely gone within 24 hours of making them and already had my family asking me to make more!
I don't usually leave reviews but just had to for these scrumdiddlyumptious muffins!
We are not vegan but were out of eggs, so when I happened apon this recipe it looked perfect.
I used whole (cows) milk and crisco shortening for the oil. I also lined the miffin tin with crisco and not a paper so the outside of the muffin got golden brown and slightly crisp.
They were PERFECT!
Less than 24hrs later and im back to make them agian!
Thanks for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful Madelyn!! So thrilled you and your family love them so much and are already on your second batch! Love it!
Hilarie Holt says
Hi! Can I make the batter ahead and store in the fridge?
Jess @ It Doesn't Taste Like Chicken says
Yes, for best results use the batter within 24 hours.
Fabs says
I made this recipe several times, always come out so good!! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Fabs, I’m so happy to hear that. Thanks for making them again 😊