Vegan Chocolate Chip Muffins
These vegan chocolate chip muffins are moist, tender, bursting with dark chocolate chips, and topped with a brown sugar crust! Easy to make and impossible to resist.
Servings: 12 muffins
Calories: 346kcal
Equipment
Ingredients
- 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 vegetable 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
Instructions
- Preheat the oven to 425°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 apple cider vinegar.
- Pour the milk mixture into the bowl with the flour mixture and stir everything together just until combined. Don't overmix the batter.
- Fold in the chocolate chips.
- Divide the batter among the muffin cups, then sprinkle the tops of the unbaked muffins with brown sugar, gently pressing it into the batter.
- Bake the muffins for 8 minutes, then turn the oven down to 350°F and bake another 12 to 14 minutes. until lightly browned on top and a toothpick inserted into the center of a muffin comes out clean.
- 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.
Nutrition
Serving: 1muffin (1/12 of recipe) | Calories: 346kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 279mg | Potassium: 32mg | Fiber: 2g | Sugar: 24g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 122mg | Iron: 3mg