Bakery-Style Vegan Chocolate Chip Muffins Recipe

Introduction

These bakery-style vegan chocolate chip muffins are tender, moist, and full of rich chocolate flavor. Perfect for breakfast or a sweet snack, they bring the homemade comfort of classic muffins without any animal products.

Ingredients

• 1 cup (240 mL) oat milk, at room temperature
• ½ cup (115g) vegan sour cream, at room temperature
• 2 tablespoons flaxseed meal
• 1 tablespoon apple cider vinegar
• 2 ¾ cups (345g) all-purpose flour, spooned and leveled or weighed
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ¾ cup (155g) organic cane sugar
• ⅓ cup (75g) vegan butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 8 ounces (225g) 60 to 75% dark chocolate, chopped OR 1 ½ cups (255g) vegan-friendly chocolate chips
• 1 to 2 tablespoons coarse or raw sugar, for sprinkling (optional but recommended)

Instructions

1. Step 1: Measure out the oat milk and vegan sour cream and let them sit at room temperature for 20 to 30 minutes.
2. Step 2: Arrange a rack in the middle of your oven and preheat to 425ºF (218ºC). Grease a standard 12-cup muffin tin generously with coconut oil or cooking spray to prevent sticking.
3. Step 3: In a small bowl, whisk together the flaxseed meal and 4 tablespoons warm water. Set aside for 10 to 15 minutes to thicken into a gel-like consistency.
4. Step 4: Add the apple cider vinegar to the oat milk, stir well, and set aside for 5 to 10 minutes to create a vegan “buttermilk.”
5. Step 5: Chop the dark chocolate into medium pieces, reserving ¼ cup (about 30g) for topping the muffins.
6. Step 6: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
7. Step 7: In a large bowl, whisk the flaxseed mixture, melted vegan butter, and sugar until combined. Next, whisk in the vegan sour cream, buttermilk, and vanilla extract. It’s okay if small lumps remain.
8. Step 8: Add the dry ingredients to the wet mixture and fold gently until just combined. The batter should be thick with some lumps remaining. Fold in the chopped chocolate carefully.
9. Step 9: Spoon the batter into the prepared muffin cups, filling nearly to the top. Sprinkle coarse sugar on each muffin and press the reserved chocolate pieces onto the tops.
10. Step 10: Bake at 425ºF (218ºC) for 6 minutes. Without opening the oven door, reduce the heat to 350ºF (175ºC) and bake for another 16 to 20 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
11. Step 11: Transfer the muffins to a cooling rack and cool for 20 to 30 minutes. Use a knife or offset spatula to loosen them from the pan before serving.

Tips & Variations

• Make sure your wet ingredients are at room temperature to help the batter rise properly.
• For extra flavor, try adding a teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.
• You can substitute vegan sour cream with vegan yogurt if preferred—choose unsweetened and plain.
• Use different types of chocolate chips (such as semi-sweet or white vegan chocolate) for variety.
• Sprinkling coarse sugar on top gives a pleasant crunch and a bakery finish.

Storage

Store cooled muffins in an airtight container at room temperature for 2 to 3 days. For longer freshness, refrigerate for up to 5 to 6 days or freeze for up to 3 months. To reheat, warm in a microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different non-dairy milk instead of oat milk?

Yes, you can substitute with almond, soy, or any other plant-based milk you prefer, but oat milk’s mild flavor works best here.

How do I prevent the muffins from becoming dense?

Be careful not to overmix the batter; fold the ingredients gently until just combined. Also, ensure the baking powder and baking soda are fresh for proper leavening.

Bakery-Style Vegan Chocolate Chip Muffins Recipe

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★★★★★

4.8 from 57 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Diet: Vegan

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Description

These bakery-style vegan chocolate chip muffins are moist, tender, and full of rich chocolate flavor. Made with oat milk, vegan sour cream, and flaxseed meal, they offer a dairy-free and egg-free alternative that’s perfect for any occasion. The muffins have a perfectly soft crumb with a hint of cinnamon and nutmeg, topped with crunchy coarse sugar and melty dark chocolate chunks for a delightful finish.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (240 mL) oat milk, at room temperature
• ½ cup (115g) vegan sour cream, at room temperature
• 2 tablespoons flaxseed meal
• 1 tablespoon apple cider vinegar
• ⅓ cup (75g) vegan butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 ¾ cups (345g) all-purpose flour, spooned and leveled or weighed
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ¾ cup (155g) organic cane sugar

Add-ins and Toppings

• 8 ounces (225g) 60 to 75% dark chocolate, chopped OR 1 ½ cups (255g) vegan-friendly chocolate chips
• 1 to 2 tablespoons coarse or raw sugar, for sprinkling (optional but recommended)

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Instructions

1. Prepare milk and sour cream: Measure out the oat milk and vegan sour cream, leaving them on the counter for 20 to 30 minutes until they reach room temperature, which helps with proper mixing and texture.
2. Preheat oven and prepare muffin tin: Set an oven rack in the middle position and preheat the oven to 425ºF (218ºC). Grease the bottoms and sides of a standard 12-cup muffin tin generously with coconut oil or cooking spray to prevent sticking.
3. Make flax eggs: In a small bowl, whisk together flaxseed meal with 4 tablespoons of warm water. Let it sit for 10 to 15 minutes until it gels into a thick consistency, which acts as a binder replacing eggs.
4. Prepare vegan buttermilk: Add 1 tablespoon of apple cider vinegar to the oat milk and stir. Let the mixture sit for 5 to 10 minutes to curdle slightly, mimicking the acidity and texture of traditional buttermilk.
5. Chop chocolate: Chop the dark chocolate into medium-sized pieces. Reserve about ¼ cup (~30g) of the chopped chocolate or chocolate chips separately for topping the muffins later.
6. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, sea salt, ground cinnamon, and optional nutmeg until evenly distributed.
7. Mix wet ingredients: In a large bowl, whisk the flax eggs, melted vegan butter, and cane sugar until fully combined. Next, whisk in the vegan sour cream, prepared vegan buttermilk, and vanilla extract. It’s fine if some small sour cream lumps remain.
8. Combine wet and dry: Gently fold the dry ingredients into the wet mixture until just combined; the batter should be thick and slightly lumpy but do not overmix. Fold in the chopped chocolate pieces with a silicone spatula until evenly distributed.
9. Fill muffin tins: Spoon the batter nearly to the top of each muffin cup. Sprinkle coarse sugar on top of each muffin and press the reserved chocolate pieces into the surface for decorative and crunchy toppings.
10. Initial high-heat bake: Bake the muffins at 425ºF (218ºC) for 6 minutes to get an initial rise and crust formation.
11. Lower heat and finish baking: Without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for another 16 to 20 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
12. Cool and store: Remove muffins from the oven and transfer them to a cooling rack. Let them cool for 20 to 30 minutes before loosening the edges with an offset spatula or butter knife. Store cooled muffins in an airtight container at room temperature for 2 to 3 days, in the refrigerator for 5 to 6 days, or freeze for up to 3 months.

Notes

• Note 1: Bringing oat milk and vegan sour cream to room temperature ensures better mixing and a smoother batter.
• Note 2: Use melted vegan butter such as plant-based margarine or coconut oil to add richness; let it cool slightly so it doesn’t cook the batter.
• Note 3: Choose vegan-friendly dark chocolate or chocolate chips without dairy. Chopping chocolate by hand gives better-size chunks for pockets of melty chocolate.
• Note 4: Sprinkling coarse or raw sugar on top adds a pleasing crunchy texture and attractive sparkle to the muffins.

• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Category: Baking
• Method: Baking
• Cuisine: Vegan, American

Keywords: vegan chocolate chip muffins, dairy-free muffins, egg-free muffins, breakfast muffins, plant-based baking, vegan dessert