Recipes

Choc Chip Muffins

Loaded with chocolate chips, these deliciously soft, crackly topped muffins are a crowd-pleaser! BIG in size, texture and taste – don’t expect these easy to-make vegan Chocolate Chip Muffins to last for long! 

If you’re a chocolate chip muffin lover you’ll go crazy for these delicious vegan chocolate chip muffins!

These homemade chocolate chip muffins rival any from a bakery. This recipe is really easy and simple to do. The batter comes together in minutes, so it’s a wonderful recipe for busy mornings! Even better, these muffins keep well for days so you can enjoy them all week long for breakfast or as a snack. After all, who can resist chocolate for breakfast?

So, why not give these Choc Chip Muffins a go? 

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 260g Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of Cinnamon
  • 1/4 teaspoon of Nutmeg 
  • 1/4 teaspoon of Salt
  • 1 tablespoon of Flaxseed (ground)
  • 60g Brown Sugar
  • 120g Granulated Sugar
  • 135g Coconut oil (liquid form)
  • 140g Vegan yogurt 
  • 70ml Unsweetened milk
  • 1 1/2 teaspoon of Vanilla Extract
  • 200g Chocolate Chips (or if you have leftover chocolate just chop 200g into small chunks). 

How to Make Choc Chip Muffins 

Step 1 – Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.

Step 2 – To a small bowl, add 1 tablespoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.

Step 3 – In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together, then set aside.

Step 4 – In a separate bowl mix together your coconut oil, brown sugar, granulated sugar, unsweetened milk, vegan yogurt and vanilla extract.

Step 5 – Add the wet ingredients into dry ingredients and mix together. 

Step 6 – Add your chocolate chips to your mixture and stir in. 

Step 7 – Spread batter evenly between your 6 muffin cases.

Step 8 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 9 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 10 – Once cooled, enjoy!

Top Tips

  1. I usually recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan. I really like how these muffin cases look, but still think tulip cases work better as these ones can be tricky to get your muffins out of!
  2. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  3. This mixture could be used to 9 regular muffins rather than 6 jumbo if preferred. 

Vegan Choc Chip Muffins

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

6-9

servings
Prep time

15

minutes
Cooking time

20

minutes

Loaded with chocolate chips, these deliciously soft, crackly topped muffins are a crowd-pleaser! BIG in size, texture and taste – don’t expect these easy to-make vegan Chocolate Chip Muffins to last for long!

Ingredients

  • Muffin Ingredients
  • 260g Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 1 teaspoon of Cinnamon

  • 1/4 teaspoon of Nutmeg

  • 1/4 teaspoon of Salt

  • 60g Brown Sugar

  • 120g Granulated Sugar

  • 135g Coconut oil (liquid form)

  • 140g Vegan yogurt

  • 70ml Unsweetened milk

  • 1 1/2 teaspoons of Vanilla Extract

  • 200g Chocolate Chips

Directions

  • Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.
  • To a small bowl, add 1 tablespoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together, then set aside.
  • In a separate bowl mix together your coconut oil, brown sugar, granulated sugar, unsweetened milk, vegan yogurt and vanilla extract.
  • Add the wet ingredients into dry ingredients and mix together.
  • Add your chocolate chips to your batter and stir in.
  • Spread batter evenly between your 6 muffin cases.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  • Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  • Once cooled, enjoy!

Notes

  • Start the bake at 215°C to helps the muffins rise nice and tall. Turn down to 175°C to ensure the muffins then do not burn while the inside of the muffin cooks.
  • These muffins will stay fresh for a few days if covered, last a week in the fridge or up to 6 months frozen.
  • Try white or dark chocolate instead of (or as well as) milk chocolate chips!

 

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