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:
Angela says
I made these last night and they are absolutely fantastic. This is a recipe that will be a staple in our house! Thank you so much for sharing it!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy it's become a staple for you Angela 🙂
Daksha says
Do I use the same cup to measure the milk as the flour?
Thanks
Jess @ It Doesn't Taste Like Chicken says
For best results, we'd recommend a liquid measuring cup for the plant milk and a dry goods measure for the flour.
Erin says
SO GOOD! Reminds me of Tim Hortons 🥲
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That's wonderful! So happy you love them Erin, thanks for the review 🙂
Adriana says
Hi, Sam. I came across your recipe yesterday as I was looking to make chocolate chip muffins with the ingredients I had on hand. Luckily this recipe checked all the boxes (with one non vegan product). Both my husband and I loved them out of the oven.
As I am typing this comment, I finished eating one. They are delicious, though we found them to be a bit sweet, so the next batch I make I will opt for less sugar. Unfortunately these were not vegan, as I ended up using whole milk because did not have nondairy. I also used coconut oil, which to my surprise was perfect because one does not taste the coconut flavor at all. Unfortunately, I did not have enough vanilla extract but this did not change anything. The muffins were still as good and tasty as expected. I plan to make blueberries ones tomorrow. Thank you for this wonderful and simple recipe. Looking forward to exploring the others you have on your site.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, Adriana! Coconut oil is such a great choice, and reducing the sugar next time will work perfectly, blueberry muffins sound delicious too!
Kathleen Davidson says
I've made this recipe several times and loved it every time. It's so rich and moist.
1/4 cup batter per muffin wrapper and you get 12 delicious muffins.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you love it Kathleen, thank you for the review 🙂
Lou says
I have been making vegan baked goods for nearly 10 years and this might be one of my favourite sweet treats ever! (and I do bake A LOT) I made the recipe twice in the same week right after discovering this recipe; it's THAT good! Also, it comes together so quickly. It's genuinely such a great recipe!
Jess @ It Doesn't Taste Like Chicken says
What a fantastic review! Thanks for sharing, Lou!
DD says
These muffins have become a staple in our home! They are DELICIOUS and my meat eating friends are shocked to find out they're vegan. The only thing I change is double the salt and usually double the recipe LOL
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi DD, love hearing that! So glad they're a hit with everyone, even the meat eaters! 😄
Níámh Walsh says
Five star recipie , easy to make and guaranteed vegan recipie to work every time
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! Thank you for the rave review Níámh 🙂
Aubrey L Garrison says
I have made these muffins so many times over the past few weeks that I have the recipe memorized. I was looking for a recipe that could be made at home, quickly and easily, and replicated the Entenmann's Little Bites muffins, because my kids really like them. This fits the bill perfectly, and is even more delicious and healthier. I have made the recipe both with all-purpose flour and gluten-free flour and it works beautifully with both. Per recipe, I get about three dozen mini muffins, baked for about 11 to 12 minutes. Gluten-free muffins take about a minute longer. A thousand thank yous for sharing! ♥️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! SO happy this has become your go-to and I'm so glad the gluten-free flour works just as well. Thanks for your review Aubrey!
Chandra says
I have used this recipe like 20 times since I first came across it a few months ago. SO GOOD. I double the recipe, and instead of 3 cups flour...I use 2 cups flour, half cup vanilla protein powder (the vegan one from sprouts), and half cup ashwaganda powder.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your tips!
Susan says
I’d like to try these for an upcoming shower. How long would you bake these if using mini muffin pans? Thanks!
Jess @ It Doesn't Taste Like Chicken says
Likely around the 15 minute mark, but check for doneness and adjust if needed.
Daksha says
Can I use unsweetened almond milk?
Jess @ It Doesn't Taste Like Chicken says
Yes that should work fine.
Irish says
My son and I love it! Thanks for Sharing your yummy recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed them!
Kayla says
What an absolute hit! Made these for the first time and can safely say will be smashing out batches in the next few weeks. So good, fluffy and delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So thrilled you love it so much Kayla!
Marium says
Tried the muffins, called them cupcakes for the underaged. Was a massive hit. Currently doubled the tecipe and baking in an 8 by 8 pan. Hoping to call it a cake to take for friendsgiving. Wish me luck!
Jess @ It Doesn't Taste Like Chicken says
Good luck! We hope it was a success!
Ren says
For your recipes including Plant-Based milk, do you suggest Unsweetened? Or is Almond Milk Vanilla fine?
Jess @ It Doesn't Taste Like Chicken says
The recipe was tested with unsweetened. You could use a sweetened plant milk, but you may want to cut the sugar a little or they may be too sweet.
Karen ML says
So simple and delicious!! I’m on a muffin kick lately and these will definitely stay in rotation!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Theresa Scheuing says
I made 12 muffins and they were great. I added 1 cup of blueberries and only used 1/2 cup chocolate chips. I added 3 T of ground flax seed to account for the extra moisture in the blueberries. I baked it for 25 minutes and they were perfect! Thankyou for this recipe. loved it and saved it.
Susan F barron says
Made these muffins and they are so good! Easy to make and perfect for my treat I allow myself each day. Thanks so much!
Lori Belanger says
Everyone loves these muffins!!!
Simple and delicious!
( mine don’t dome up like in the picture!?? )
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them! Make sure you don;t overmix the batter, and that your oven is at the correct temperature 🙂
Just Wondering says
This looks like a very good recipe. I had a question. Can you use dairy milk instead of non-dairy milk, to make a eggless version?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi there! I’m glad you’re interested in the recipe! As an advocate for animals, I focus on plant-based ingredients, so I typically don’t recommend using animal products. However, you can certainly use any non-dairy milk you prefer in this recipe for a delicious eggless version. Thank you for understanding, and I hope you enjoy making it!
Leila says
Nobody can tell it's vegan. Only regular ingredients available right now on your pantry. Go for it, you will not regret. Moist and sweet. Yummi