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When I want a fully plant-based snack or breakfast that doubles as a treat and comes together in just 30 minutes, I make these vegan chocolate chip muffins. I use oat milk, vegan chocolate chips, and vanilla extract for a soft, fluffy confection that tastes like a bakery classic.
These vegan chocolate chip muffins are so good, it is hard to believe they are made of plant-based alternatives. Unlike my vegan cornbread muffins, this recipe adds a bold touch of decadence, making this typical breakfast item suitable for dessert too. Next time you make a batch, save one for your after-dinner sweet treat.
I used to make my chocolate chip pancake muffins frequently, but decided to be a bit more focused on vegan dishes, especially when it came to baked items. I was met with some resistance from my kids, and agreed to go back to the other muffins if they could pass a blind taste test. They, in fact, did not pass the taste test. But they were not worried; these vegan muffins felt like an upgrade. Ha!
This vegan chocolate chip muffins recipe is one I frequently share with anyone who is just starting on a vegan lifestyle, so prove that it is not that much of a sacrifice. The oat milk keeps the crumbs soft while the oil adds just enough richness without making the muffins heavy. Best of all, I can tailor the sugar to my own preferences and use darker chocolate for a richer flavor.
The ingredients and method in this vegan chocolate chip muffin recipe work together seamlessly, and that is what makes it a success. I let the oat milk and lemon juice sit for a few minutes to create a light and tangy base that mimics buttermilk, which helps the muffins rise. When mixing the batter, I make sure to keep a light hand so that I have a tender, soft crumb instead of a tough, dense texture.
I love baking these muffins for meetings and other events. But they are also a way for me to be a little sneaky. I take note of allergies and make sure these muffins can be enjoyed by everyone, but I never tell them that they are vegan. I get a small kick watching people devour these muffins, knowing that they are the same people who claim to dislike vegan food. For the last school meeting, I fully committed to the bit and swapped trays with my friend, making it seem as if she had baked them. When another parent asked for the recipe, she excitedly sent it to them and giggled as they scanned through it, confused. Ha!
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🥘 Ingredients
This vegan chocolate chip muffin is just as simple as any other muffin recipe. I might even argue that it is easier with fewer complex steps and ingredients. This is what I use:
Oat milk: I use oat milk for my base, which keeps the muffins soft and light.
Lemon juice: This creates a subtle tang and helps curdle the oat milk, for a fluffy and risen texture as the muffins bake.
All-purpose flour: This gives my muffins structure while keeping them fluffy and with a tender crumb.
Sugar: I use white sugar for a clean sweetness, but sometimes I swap it for coconut sugar if I want a less refined alternative.
Baking powder: This gives my muffins their lift and airy texture when it reacts with the acid in the lemon juice.
Vanilla extract: I add vanilla for a classic chocolate chip flavor.
Oil: I use olive oil or melted coconut oil to keep the muffins moist and tender without relying on butter.
Vegan chocolate chips: I fold in plenty of chocolate chips to keep a classic bite.
🔪 How To Make
I follow a simple method to make these vegan chocolate chip muffins turn out so soft and fluffy every time. This is how I make them:
Preheat the oven, mix dry ingredients: I preheat my oven to 350F, and line my muffin tray with paper liners. Then I mix the flour, sugar, and baking powder in a large bowl and stir in the chocolate chips.
Mix oat milk and lemon juice and finish batter: In a separate bowl, I combine the oat milk and lemon juice and allow it to sit for 5 minutes. I whisk in the vanilla and oil until smooth. I pour my wet mixture into my dry ingredients and gently stir until just combined.
Add to prepared tray: I divide the batter into the liners in my muffin tray.
Bake: Next, I bake for 20-25 minutes until the tops are lightly golden.
Cool: As soon as they are done, I remove them from the oven and the muffin tray and allow them to cool on a wire rack.
My #1 Secret Tip for this vegan chocolate chip muffin recipe is to stop mixing the batter as soon as I no longer see dry flour. Overmixing the batter develops too much gluten, which can make the muffins dense with large holes instead of soft and fluffy. I always switch to a spatula during this stage.
Other Tips To Keep In Mind:
- Measure flour exactly: I spoon flour into my measuring cup and level it to avoid adding too much, which can make the muffins dry.
- Rest the oat milk batter: After I have mixed the oat milk with the lemon juice, I let it sit for a full 5 minutes so it curdles and thickens slightly, which improves the rise.
- Fill liners correctly: I fill each muffin liner about 3/4 full, which gives the muffins enough space to rise without spilling over.
- Check doneness: I insert a skewer into the center of a muffin and make sure there is no wet batter before removing from the oven.
- Allow to cool: I remove the muffins from the tray and allow them to cool on a wire rack, ensuring that there is no residual heat to overcook them.
📖 Variations
What I love most about these vegan chocolate chip muffins is that I can play around with the flavors while keeping them fully plant-based. These are some of my favorite variations:
Banana boost: I add 1/2 cup of mashed banana into the batter for extra moisture and a flavor that resembles chocolate chip banana bread. These may require a few more minutes in the oven, but it is so worth it.
Pumpkin spice blend: For a warm seasonal flavor, I add in 1/4 cup pumpkin puree and 1 teaspoon pumpkin spice. This is my husband’s favorite flavor, even though he will not admit it.
Double chocolate: I replace 1/4 cup of flour with cocoa powder for a more intense chocolate flavor, and add extra chocolate chips if I want it to be super indulgent.
🍽 Serving Suggestions
I love making these muffins on weekends for a slow, late breakfast. Since they are so rich, it is best to serve them with something that balances out the sweetness and even adds nutritional value. Try it with my vegan PB&J smoothie, or for a lighter, fresher alternative, blend up a fresh batch of strawberry juice.
A few weeks ago, I had a morning alone and a few leftover vegan chocolate chip muffins. I decided to romanticise my life and plated up my muffins with a side of my strawberry chia seed jam and a gorgeous glass of my oatmilk honey latte. I ate my breakfast in the garden while I read a book. If you plan on doing this, keep an eye on the time. I was out there for a good few hours. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store the cooled muffins in an airtight container in the fridge for up to 7 days.
Freezing: I place individually wrapped muffins in a freezer bag, removing as much air as possible, and freeze them for up to 3 months.
Reheating: If frozen, I allow the muffins to thaw at room temperature first. I warm the muffins in the microwave for 15-20 seconds until heated through and soft.
❓Recipe FAQs
This happens if the batter is too thin or if it has not been distributed properly. To avoid this, you can stir the chocolate chips into the dry ingredients first and fold them in with the flour. I do this to keep them suspended, especially if I have added in extra ingredients that may have thinned out my batter slightly.
The batter should be thick and scoopable but also pourable. Similar to a thick pancake batter. If the batter seems too thick, loosen it up gently with a few tablespoons of oat milk, while being mindful not to overmix the batter. And if it seems too thin, stir in a tablespoon of flour at a time again, being careful not to overmix.
If you have added a dense, moist ingredient like mashed banana or pumpkin puree, the extra moisture means the center of the muffins needs more time to cook through. If the tops start browning too much, I place a loose piece of foil over the top of the tray, making sure enough airflow can get underneath. This allows the centers to cook while keeping the tops from burning.
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📋 Recipe Card
Vegan Chocolate Chip Muffins
When I want a fully plant-based snack or breakfast that doubles as a treat and comes together in just 30 minutes, I make these vegan chocolate chip muffins. I use oat milk, vegan chocolate chips, and vanilla extract for a soft, fluffy confection that tastes like a bakery classic.
Servings: 10 muffins
Calories: 254kcal
- My #1 Secret Tip for this vegan chocolate chip muffin recipe is to stop mixing the batter as soon as I no longer see dry flour. Overmixing the batter develops too much gluten, which can make the muffins dense with large holes instead of soft and fluffy. I always switch to a spatula during this stage.
- Measure flour exactly: I spoon flour into my measuring cup and level it to avoid adding too much, which can make the muffins dry.
- Rest the oat milk batter: After I have mixed the oat milk with the lemon juice, I let it sit for a full 5 minutes so it curdles and thickens slightly, which improves the rise.
- Fill liners correctly: I fill each muffin liner about 3/4 full, which gives the muffins enough space to rise without spilling over.
- Check doneness: I insert a skewer into the center of a muffin and make sure there is no wet batter before removing from the oven.
- Allow to cool: I remove the muffins from the tray and allow them to cool on a wire rack, ensuring that there is no residual heat to overcook them.
Serving: 1muffin | Calories: 254kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 13mg | Potassium: 122mg | Fiber: 2g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg