Chocolate Chip Muffins

40 Minutes

Before you freak out and think these vegan muffins will be dry, lifeless and will lack no flavor, let me just tell you that these muffins are the complete opposite of what you may think to “vegan baking”.

Vegan baking has such a bad reputation and honesty I was one of those people who would turn my head when I head something was vegan, savory foods or desserts! But recently I noticed that vegan baked goods are actually soo freaking good. Aside from the taste, texture, flavor and how moist a lot of these baked good are is surprisingly delicious.

The key to any vegan baked good is to have good quality ingredients. I used dairy free yogurt and sour cream in replacement of eggs, which results into moist muffins!

Now for this recipe you can most definitely replace all my ingredients for vegan/dairy free products but you can also use gluten free flour for this muffin recipe as well!

I know baking anything can get very overwhelming so my tip for you is to first measure out all the dry ingredients into a bowl (expect the chocolate chips). Once you’ve measured out the dry ingredients, set that aside and start gathering all the ingredients for the wet. And don’t forget in the mean time have your oven preheating and line your muffin tin! This recipe comes together very quickly so it makes it very helpful if you follow the order of instructions.

SHOP MY KITCHEN

Vegan Chocolate Chip Muffins

---

• Author: Sweta Patel
• Total Time: 40
• Yield: 9 Muffins 1x

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

* – Please see notes below for Vegan substitution

Dry Ingredients

• 3 cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp salt
• 1&1/3 cup semi sweet chocolate chips *

Wet Ingredients

• 1/3 cup melted butter *
• 1 cup sugar
• 1/3 cup neutral oil
• 1/3 cup sour cream *
• 1/4 cup yogurt *
• 1 cup milk *
• 2 tsp vanilla extract

---

Instructions

1. Preheat oven to 400F and line your muffin tin.
2. Into a bowl add all the dry ingredients except the chocolate chips. Whisk all the dry ingredients together.
3. Into a large bowl add the melted butter, sugar and oil. Using a hand held mixer or whisk, whisk the mixture until it turns into a pale yellow color.
4. Next add the sour cream, yogurt, milk and vanilla extract. Whisk everything until you a smooth consistency with no lumps.
5. Slowly add 1 cup of the dry mixture into the wet and mix everything in. Once all the dry ingredients are well incorporated and combined with the wet notice the batter will be a little bit on the thicker side, but that’s completely normal. Next fold in the chocolate chips.
6. Evenly distribute the batter in the muffin liners and place in the oven bake.
7. Bake at 400F for 5 minutes and then lower the temperature to 350F and continue to bake for 15-20 mins, until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Notes

• Store leftover muffins at room temperature for 5 days or in the refrigerator for 1 week.
• Freeze baked muffins up to 3 months. Make sure to thaw at room tempt for 30 mins and microwave for 30 seconds. 
• I used Kite Hill vegan sour cream and cream cheese for this recipe.
• For the Vegan chocolate chips I used Pascha chocolate chips. 
• You can replace the milk with unsweetened almond milk or soy milk. Please do not use oat milk it will make the batter super thick, which will result into some very DRY muffins.
• I used Miyoko’s vegan butter but I have also used coconut oil in the past and muffins came out great!

• Prep Time: 15
• Cook Time: 20
• Category: Dessert

Keywords: Breakfast, Muffins, Vegan Muffins, Eggless, Eggless dessert, chocolate chip muffins