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    Home » All Recipes » Breakfast + Brunch

    Vegan Chocolate Chip Muffins

    Published: Mar 8, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe

    This is the best Vegan Chocolate Chip Muffin recipe! With fluffy centers and crackly muffin tops, these dairy-free & eggless chocolate chip muffins can be made in 35 minutes for an easy breakfast treat.

    chocolate chip muffin on a wooden board

    It's no surprise that we love muffins at SGTO. In fact, my Vegan Chocolate Muffins & Vegan Lemon Poppyseed Muffins are actually two of the most popular recipes month over month.

    After trying out a few fun flavors, it's time to get back to the classics and share my go-to recipe for chocolate chip muffins.

    These dairy-free chocolate chip muffins are SO soft & fluffy. Plus, they have crackly sugared tops so they taste just like your favorite bakery-style muffin!

    Ingredients:

    labeled chocolate chip muffin ingredients on baking tray

    Ingredient notes:

    • Chocolate Chips: You can use any dairy-free chocolate chips you want for this recipe. I decided to use Pascha 85% Dark Chocolate Chips because I like that they're not too sweet.
    • Applesauce: Is essential to give these egg-free muffins a moist texture. If you don't have any on hand, dairy-free yogurt also works, but the muffins will be less sweet.
    • Cinnamon: Really takes these vegan muffins up a notch! You can even add in a little nutmeg for more flavor.

    How to make chocolate chip muffins

    Make the muffin batter

    First, whisk together the wet ingredients including plant-based milk, olive oil, applesauce, sugar, and vanilla.

    two pictures of wet ingredients in a mixing bowl

    Add in the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Then, mix everything together until you have a super thick muffin batter.

    adding dry ingredients to bowl and mixing into muffin batter

    Finally, add ½ cup of chocolate chips to the batter and fold it into the vegan muffin batter.

    bowl of chocolate chip muffin batter

    Add batter to muffin tin

    Now that the batter is ready, it's time to bake the chocolate chip muffins!

    For this recipe I used my favorite USA Muffin Pan and If You Care Cupcake Liners. I also like to use a really large cookie scoop to add muffin batter to the liners for a mess-free experience.

    Just like my Vegan Double Chocolate Muffins, I added chocolate chips right before baking. However, I also added raw sugar for that crackly crunchy top that gives these muffins a bakery-style feel. Seriously, don't skip it!

    muffin pan filled with 9 cupcake liners filled with chocolate chip muffin batter

    Bake and serve the muffins

    Once you've added the batter to the cupcake liners and topped with sugar and chocolate chips, it's time to bake these muffins!

    They are pretty big muffins so they need about 22-25 minutes to bake, but make sure to check them with a toothpick before removing them. If they come out clean with no raw batter from the center, they should be good to go!

    6 chocolate chip muffins in a muffin pan

    How to store vegan muffins:

    These vegan chocolate chip muffins can be stored in a closed container or wrapped in tin foil at room temperature for 2-3 days.

    They can also be stored in a closed container in the fridge for 5-7 days or in the freezer for up to 1 month.

    To defrost frozen cupcakes let them sit at room temperature for 30 minutes-1 hour before enjoying. These vegan muffins can also be reheated in the oven or microwave if desired!

    FAQ & Tips:

    Can I make chocolate chip muffins gluten-free?

    Definitely! Using a 1:1 gluten-free all-purpose flour mix works well in this recipe. Please note that using flour alternatives like almond flour or coconut flour will not work in this recipe as it's not a 1:1 substitution.

    Can I substitute chocolate chips?

    Definitely! You can omit them completely or even substitute them with carob chips, cacao nibs, walnuts, or raisins for a twist on the classic.

    chocolate chip muffin with a bite taken out to show texture inside

    I can't wait to see your remakes of these epic Vegan Chocolate Chip Muffins. With soft fluffy insides and crackly muffin tops, it really doesn't get much better than this recipe. Enjoy!

    -TSG

    More easy vegan muffin recipes you will love:

    • Vegan Double Chocolate Muffins
    • Vegan Blackberry Lemon Muffins
    • Vegan Apple Streusel Muffins
    • Vegan Orange & Raspberry Jam Muffins

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    chocolate chip muffin on a wooden board

    Vegan Chocolate Chip Muffins

    These bakery-style chocolate chip muffins are so soft, fluffy, & easy to make with only 35 minutes of time required!
    5 from 3 votes
    Print Pin
    Course: Breakfast + Brunch
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 10 muffins
    Author: Megan Horowitch

    Ingredients 

    Chocolate Chip Muffins

    • ⅔ cup oat milk or any plant-based milk subbed 1:1
    • ½ cup cane sugar
    • ½ cup olive oil or any neutral oil
    • ½ cup applesauce
    • ¼ cup brown sugar
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup vegan chocolate chips

    Muffin topping

    • 2 Tablespoons vegan chocolate chips
    • 1-2 Tablespoons turbinado sugar or raw sugar

    Instructions

    • Preheat the oven to 350F and line a muffin pan with cupcake liners. It can also be a good idea to spray the top of your muffin pan if it is not a non-stick pan. Set aside for later.
    • Add the oat milk, cane sugar, olive oil, applesauce, brown sugar, and vanilla to a large mixing bowl and whisk together.
    • Next, add the dry ingredients to the mixing bowl. Start by adding the all-purpose flour and then add the cinnamon, baking powder, baking soda, and salt on top.
    • Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. A lumpy batter is okay at this point!
    • Add the chocolate chips and gently fold them into the batter. This step is best done with a spatula or whisk.
    • Once the oven has preheated, use a large cookie scoop to add the chocolate chip muffin batter to the 10 cupcake liners until each is about ⅞ full of batter. Then, sprinkle the muffins with the 2 Tablespoons of chocolate chips and 1-2 Tablespoons of turbinado sugar before baking.
    • Add the tray of muffins to the oven and bake for 22-25 minutes or until the muffins have cooked through and are browned and slightly cracked on top.
    • Remove the muffins from the oven and immediately remove the muffins from the muffin tin. Then, place them onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
    • Once the muffins have slightly cooled, serve warm and enjoy!

    Notes

    • There isn't a good substitute for brown sugar as it is needed to interact with baking soda. 
    • Applesauce can be subbed 1:1 for plant-based yogurt, though the muffins will be less sweet.
    • These vegan chocolate chip muffins can be stored in a closed container or wrapped in tin foil at room temperature for 2-3 days.
    • They can also be stored in a closed container in the fridge for 5-7 days or in the freezer for up to 1 month.
    • To defrost frozen cupcakes let them sit at room temperature for 30 minutes-1 hour before enjoying. 

    Nutrition

    Serving: 1large muffin | Calories: 346kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 224mg | Potassium: 53mg | Fiber: 2g | Sugar: 27g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Diane says

      May 25, 2022 at 8:26 pm

      5 stars
      These are so delicious. A simple recipe that creates the best muffin. 💖

      Reply
      • Megan says

        May 26, 2022 at 1:03 am

        Thanks for the review, glad you liked them!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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