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Three Bakery-Style Chocolate Chips Muffins On Wooden Board

BAKERY-STYLE CHOCOLATE CHIP MUFFINS (VEGAN)

Plantiful Bakery
These Bakery-Style Chocolate Chip Muffins are super fluffy, moist, and packed with chocolate. Made with vegan buttermilk and plant-based yogurt. They will easily become your favorite muffins. Perfect for breakfast or snack.
Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 37 mins
Course: Breakfast, Dessert, Muffin, Snack
Cuisine: American
Servings: 12 muffins
Calories Per Serving: 273 kcal

Ingredients
  

  • 250 ml (1 cup) unsweetened almond milk, room temperature
  • 1 tbsp apple cider vinegar
  • 110 g white cane sugar
  • 90 g brown sugar
  • 80 g coconut oil, melted
  • 2 tbsp (30 g) plain vegan yogurt, room temperature *
  • 1 tsp pure vanilla extract or paste
  • 300 g all-purpose flour
  • 1 tbsp (8 g) cornstarch
  • 1 tsp baking soda
  • 3 tsp baking powder
  • pinch sea salt
  • 100 g vegan chocolate chip or chopped chocolate bar (+extra on top = approx. 15 g)

Instructions

  • Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
  • To the unsweetened almond milk, add apple cider vinegar and stir. Set aside.
  • To the mixing bowl, add white cane sugar, brown sugar, and melted coconut oil. Mix with a whisk until it combines. Add vegan yogurt, vanilla extract or paste, and mix again. Then add the vegan buttermilk. Mix until combine.
  • To the wet mixture, sift all-purpose flour, cornstarch, baking soda, baking powder, and a pinch of sea salt. Mix with a whisk until just combined. Don't overmix the batter. Then add vegan chocolate chips or chopped chocolate bar and stir it in.
  • Evenly divide the batter into 12 muffin liners. Add some additional chocolate chips on the top and place the pan into the preheated oven.
  • Bake at 200°C for 5 min, then turn the oven to 180°C and bake for 17 min. The muffins are done if a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
  • Let the muffins cool in the pan for about 15-20 minutes, then place them on a cooling rack and let cool completely.

Notes

* You can use applesauce instead.

Storage

First, make sure the muffins are cooled completely. Then store them in an airtight container at room temperature. Line the bottom of the container with a paper towel. The chocolate chip muffins will maintain their texture (stay fresh) for 2 days at room temperature in the container. In the fridge, they will last up to a week. You can freeze the muffins for up to 3 months.

Nutrition Facts

Serving: 1 muffin / Calories: 273kcal / Total Fat: 10,1g / Saturated Fat: 7,3g / Cholesterol: 0mg / Sodium: 255mg / Total Carbohydrate: 42,7g / Fiber: 1,6g / Sugar: 21,4g / Protein: 3,2g / Iron: 2,1mg / Potassium: 96mg
Keyword all-purpose flour, almond milk, apple cider vinegar, brown sugar, chocolate chips, coconut oil, cornstarch, oven, vanilla extract, vegan yogurt