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.
Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a separate container such as a liquid measuring cup, stir together the milk, oil, vanilla, and vinegar.
Pour the milk mixture into the bowl with the flour mixture and stir everything together just until combined.
Fold in the chocolate chips.
Divide the batter among the muffin cups, then sprinkle the tops of the unbaked muffins with brown sugar.
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.
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.