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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
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 muffins


Chocolate Chip Muffins

  • 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


  • 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!


  • 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. 


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!