These vegan chocolate chip muffins are moist, tender, bursting with dark chocolate chips, and topped with a brown sugar crust! Easy to make and perfect for satisfying your sweet tooth.
- 2 ½ cups all-purpose flour
- ¾ cup organic granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup plus 2 tablespoons unsweetened non-dairy milk
- ½ cup canola oil, or suitable baking oil of choice
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ½ cups vegan chocolate chips
- 1 tablespoon organic brown sugar
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Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
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In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
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In a separate container such as a liquid measuring cup, stir together the milk, oil, vanilla, and vinegar.
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Pour the milk mixture into the bowl with the flour mixture and stir everything together just until combined.
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Fold in the chocolate chips.
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Divide the batter among the muffin cups, then sprinkle the tops of the unbaked muffins with brown sugar.
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Bake the muffins for 20 to 22 minutes, until lightly browned on top and set. You can test for doneness by lightly touching a finger to the top of a muffin, then removing it. If the muffin is done it will spring back.
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Transfer the muffin tin to a cooling rack and allow the muffins to cool (until just warm or cooler) before removing them from the tin.