Can I make these muffins gluten-free?

Yes you can. Simply use a good-quality 1:1 gluten-free flour blend in place of the plain flour.

Can I bake this as a cake instead?

Yes, you can pour the batter into a cake tin and bake as a simple chocolate chip snack cake. Just increase the baking time and check with a skewer. I also have a chocolate chip cake recipe if you want to make a cake.

Why did my muffins sink in the middle?

This usually happens if the batter was over-mixed, if they were taken out of the oven too early, or too much leavening agents were added. Remember to mix gently, use the accurate amount of leavening agents, and make sure to bake until fully set.

Vegan Chocolate Chip Muffins - Super Easy Bakery-Style

Description

These vegan chocolate chip muffins are soft, fluffy, and so utterly irresistible! These bakery-style muffins are made with just 9 simple pantry ingredients, easy to make, and packed with gooey and melty chocolate chips. The muffins come together in just 30 minutes and taste just like the ones you buy from your favourite bakery – it’s perfect for breakfast, snacks, or when that chocolate craving hits.

Ingredients

2 & 3/4 cups (300g) plain flour
1 scant cup (180g) caster sugar
1 scant cup (230ml) soy milk
1/2 cup (120ml) vegetable oil
1 cup (180g) vegan chocolate chips
1 tbsp apple cider vinegar
2 tbsp cornflour
1 tsp baking powder
1 tsp baking soda

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 180°C (350°F).
Mix the soy milk with apple cider vinegar and set it aside for a few minutes.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and cornflour until well combined.
In a separate bowl or jug, whisk the vegetable oil, vanilla extract, and prepared buttermilk until very smooth.
Pour the wet mixture into the dry ingredients and gently fold together with a silicone spatula until just combined.
Fold in the chocolate chips gently until they are evenly distributed. A few folds will do the job.
Divide the batter evenly between the muffin cups/liners using an ice cream scoop.
Sprinkle with extra chocolate chips, and bake until the tops are golden and a toothpick inserted in the centre comes out clean.
Enjoy!

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Notes

For medium-sized muffins, fill the cups 3/4 full, and for big muffins with tall muffin tops, fill the muffin cups to the top.

Don’t overmix the batter, as it results in a tough and dense texture.

If you have time, rest the batter for 30 mins in the bowl before filling the muffin cups/liners for a nice tall muffin top.

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Prep Time: 5 mins
Cook Time: 25 mins
Category: Muffins
Method: Baking