These are hands down the BEST Vegan Chocolate Chip Muffins! Not only are they fluffy and moist in texture, but they are loaded with chocolate chips. The domed tops are cram-packed with chocolate and a sprinkle of sugar to give them a delicious, crisp topping which sets these muffins apart from all the rest. They are most definitely bakery style muffins at it’s finest!
This recipe has been along time coming! Muffins are such a classic. You can’t go into any coffee shop without seeing them looking all grand and plump in the counter top.
What I love about muffins is that they are incredibly easy to make. Muffins are made with fewer steps than cupcakes and turn out gorgeous each and every time (well, if you follow the. steps that is- haha). Not just that, but these muffins are double the size of a cupcake- yum!
I love the roundness of a muffin, tearing it open to reveal the loaded chocolate chips inside is one of my favourite things, well who doesn’t like to see an abundance of chocolate chips in a dessert!
How to make a bakery style vegan chocolate chip muffin?
- The wet ingredients
This recipe uses easy to find ingredients which you probably already have in your kitchen. You’ll start off with making a simple buttermilk, by whisking dairy-free milk and apple cider vinegar together. To that, you’ll add in melted butter and vanilla.
- Moving on to the dry ingredients
Sift the sugar, flour, cornstarch and baking powder into a bowl. Pour over the wet ingredients then mix.
- CHOCOLATE CHIPS
The main star of the show. Fold the chocolate chips into the batter, spoon into cases and bake. It’s as easy as that!
You’ll bake these muffins for 20 minutes until golden on top with a perfect dome! You’ll need to allow the to cool fully before tucking in! But by all means, enjoy warm with a fork.
Make sure to PIN the photo below to your favourite Pinterest Board.
Because of the dry ingredients, you really want to make sure you combine the dry ingredients into the wet. Simply use a wooden spoon or spatula to mix the batter until smooth, just don’t over mix. Stop when you see no dry ingredients left in the batter.
How to get tall muffin tops?
While recipe testing, I decided to leave the batter at room temperature for a while. I’ve done this before with cake batter and it can made for a really airy texture.
I left the muffin batter, covered with a light linen tea towels for 1 hour at room temperature. This helps to get that classic dome on top of the muffins. During this time while the muffin batter rests, it allows the mixture to become thicker and makes for a more robust texture.
Along with allowing the batter to rest, you’ll bake these muffins at a high temperature. Unlike cupcakes where you bake them at 180ºC, these muffins will bake at 205ºC for 20 minutes. Baking at a higher temperature promotes a high rise. It encourages the batter to puff up resulting in a high, dome!
Tips and tricks to make the perfect vegan chocolate chip muffins:
- Use a large ice-cream scoop to get even sized muffins.
- Try to find mini chocolate chips, this makes the cupcakes look fuller and more like the classic choc-chip muffin. If you can’t find chocolate chips, use a chocolate bar and cut it into little chunks.
- Use dark chocolate. It makes the muffins even more indulgent.
- Bake the muffins in the middle rack of the oven.
- Before baking, sprinkle some sugar over the muffins. This is totally optional but makes for a crisp top which is delicious!
- Allow the buttermilk to curdle for 10 minutes. This will help get a really moist muffin which will stay together.
- Spray the insides of the muffin cases before adding in the batter. This will prevent the muffin sticking to the cases when baked!