Description
Delight in these moist and fluffy vegan chocolate chip muffins, made without any dairy or eggs. Perfectly sweetened with caster sugar and studded with rich dark chocolate chips, these muffins are a delicious treat for breakfast, snack, or dessert. Using plant-based milk and apple cider vinegar creates a tender crumb, ensuring these muffins are soft and flavorful.
Ingredients
Scale
Dry Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 150g caster sugar
- Pinch of salt
Wet Ingredients
- 80ml vegetable oil
- 200ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Additional
- 175g dark chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F). Line a muffin tin with muffin cases to prevent sticking and for easy cleanup.
- Curdle Milk Mixture: In a jug, combine the plant-based milk with apple cider vinegar. Set aside for a few minutes to allow the mixture to curdle, which will help create the right texture in the muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, baking powder, cornstarch, salt, and caster sugar until evenly combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients. Pour in the vegetable oil, vanilla extract, and the curdled milk mixture. Stir gently until all ingredients are just combined to avoid overmixing, which can make muffins dense.
- Add Chocolate Chips: Fold in most of the dark chocolate chips, reserving about one-third to sprinkle on top of the muffins before baking.
- Fill Muffin Cases: Spoon the batter into the prepared muffin cases, filling each about 3/4 full to allow room for rising. Sprinkle the reserved chocolate chips evenly over the tops for extra chocolate goodness and an appealing look.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes. The muffins are done when a skewer inserted into the center comes out clean without wet batter.
- Cool: Let the muffins cool in the tin for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use dark chocolate chips that are vegan to keep the recipe entirely plant-based.
- Do not overmix the batter; a few lumps are okay and will help keep the muffins tender.
- You can substitute the vegetable oil with melted coconut oil for a subtle coconut flavor.
- Ensure your plant-based milk is unsweetened to control the sweetness level of the muffins.
- Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
