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
Easy Vegan Chocolate Chip Muffins
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
More vegan breakfast recipes you might enjoy:
Sabrina Rickert says
the worst muffins recipe I ever had 🙁
Delia says
So easy and delicious! Sam’s cake recipes are always out of this world.
Jess @ IDTLC Support says
Yay!!
Leena says
Not the best. The recipe to said to turn on even to 400F but it was too high and my muffins were almost burnt. The crispy outside gave a different flavor and made them less appetizing. Wont make again
Katherine says
So quick to come together and delicious for vegan and non-vegan alike! I used coconut milk as my milk of choice and it worked perfectly. (It doesn’t make the muffins taste like coconut in case anyone was wondering.) They’re a crowd pleaser and so fluffy! Thanks for a great recipe!
Jess @ IDTLC Support says
Sounds delicious!
Stine says
Super easy and quick. I have made the recipe before and this time I substituted the chocolate for frozen blueberry along with some lemon zest, turned out just as good as the chocolate version. Love that all the ingredients are pantry stables.
Jess @ IDTLC Support says
Fantastic!
Lily says
I was reading an article of DREAMY CUP and she recommend this muffin using her oat milk.
This is so healthy and look so yummy
Thank you very much
Jess @ IDTLC Support says
Hooray, thank you for sharing!
Kate says
Hello Sam,
I have leftover vegan vanilla cupcakes, wondering if you have used them in a Trifle?
Jess @ IDTLC Support says
It hasn't been tested but it would likely work quite well!
Sandra says
for me it did not turn out so well. it was somehow mushy and too oily. If I knew I would reduce the oil in half and a little bit more flour. I had to throw them away. pity.
Jess @ IDTLC Support says
Sorry to hear they didn't turn out well, Sandra! What type of oil did you use?
Stine says
This was easy, quick and so delicious. I only cooked them for 16 minutes and they turned out perfect. Will definitely make again. Thanks for creating tasty and easy recipes.
Jess @ IDTLC Support says
We're so glad you enjoyed them!
Danica says
Super good!! Tbh I didn't follow the recipe exactly due to diet restrictions but it came out great. Subbed whole wheat flour for white flour and dates for sugar, and cut the oil a bit. Thanks for the recipe!
Jess @ IDTLC Support says
Glad you enjoyed and adjusted to suit your needs. 🙂
Miyuki says
Such a great recipe! I works every time, my kids love how it taste (me too) and it’s perfect as a present.
When I don’t have vegan milk, I just make some oat milk and use it without straining it.
And the trick with the vinegar is so great 😀
In love with this recipe; thank you so much for sharing!
SEC says
Absolutely delicious and easy to make. My vegetarian kids and vegan in-laws ate them up in two days
Sam Turnbull says
Haha amazing!!
Donna says
I made a batch of these this morning and they are very moist and yummy. Thank you for the recipe
Sam Turnbull says
Wonderful! So happy you enjoyed them!
Candi says
Hi Sam,
Just a question about substituting the oil in the recipe with applesauce: I'm a whole food-plant based subscriber that does not include oils in my eating regimen. I love your easy to make recipes, but would prefer not to use calorie dense, nutrient deficient oils. Can you offer substitutions in your future recipe emails?
Karen says
Did you try the recipe with applesauce? I was wondering about it myself.
Candi Mastroianni says
No, I haven't tried it yet, but undoubtedly will. I also have substituted mashed banana for oil in the past. However, doing that changes the flavor, making it taste more like bananas that what the original recipe intended.
Sam Turnbull says
Hi Candi, I am not oi-free but try to include tips where I can. I'm not sure if applesauce would work in this recipe but if you give it a try let us know! 🙂
Jo says
Yummo! I just made a half batch of these and they've gone down a treat with my non-vegan in-laws and my vegan kids.
Sam Turnbull says
Wonderful! Thrilled you love them Jo!