These super easy bakery-style chocolate chip muffins are super quick to make using everyday ingredients. They are tall, fluffy muffins filled with decadent chocolate chips! Soy Free Nut Free Recipe Gluten Free Option
Chocolate Muffins are so delicious and easy to make! You simply combine the wet ingredients, mix in the dry ingredients, and then combine. Add lots of chocolate chips, scoop into muffin tins, top with MORE chocolate chips and then bake.
This is a vegan recipe, so it does not use milk or eggs. Instead, dairy-free milk adds moisture and texture to these amazing muffins.
They always come out super fluffy, super tall and moist and perfect for a snack or even as a dessert topped with some chocolate frosting. I love having these around for a quick breakfast or snack when I’m craving chocolate, which is all the time!
Why You’ll Love Chocolate Chip Muffins
- Bakery Chocolate Chip Muffins at Home!
- tall, moist, fluffy muffins
- PACKED with chocolate chips both in the muffins and sprinkled on top
- vegan muffins are soy and nut free with an easy gluten free option
Prevent your screen from dimming
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Preheat oven to 400°F (205°C).
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In a medium bowl, add all dry ingredients and mix very well.
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In a large bowl, add all wet ingredients and then stir very well until the sugar is completely dissolved.
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Pour the wet ingredients into the dry ingredients and mix to make a slightly stiff dough. If the dough is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. Don’t overdo this batter.
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Fold in 1/2 cup of the chocolate chips, then if you want more chocolate chips in the batter, fold in an additional 1 to 2 tablespoons of chocolate chips. Use a spatula or cookie scoop to scoop batter into a lined muffin pan, filling it about 3/4 full. Top each muffin generously with the remaining chocolate chips.
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Bake for 12 minutes. Reduce oven heat to 375° F (190° C) and bake for 5 more minutes. Then check if the muffins are done by inserting a toothpick into the middle. If they are ready, remove from the oven, otherwise let them bake for another 2-3 minutes.
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Remove the muffin tin from the oven and let them rest for 2 minutes. Then remove the muffins from the muffin tin. Don’t let them sit in the pan too long as they will get soggy on the bottom due to the moisture.
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Let the chocolate muffins cool for another 10 minutes, then peel off the liners and serve.
To make them without butter: 3 tablespoons applesauce. (Do not substitute non-dairy yogurt). Cover the muffins with more chocolate chips to reduce the drying out of the exposed top batter.
To be gluten freemix together 1 cup almond flour, 1 cup oat flour, and 1/2 cup potato starch until well combined. Use two cups of this mixture. For the liquid, use 2/3 cup non-dairy milk and 1/3 cup club soda instead of one cup non-dairy milk. If the batter is too thin, add 1 to 2 more tablespoons of the flour mixture, and then fold in your chocolate chips, pour into the muffin tin, and bake at 350° F (177° C) for 20 to 22 minutes.
Calories: 201kcal, Carbohydrates: 30g, Protein: 3g, fats: 8g, Saturated fats: 2g, Polyunsaturated fats: 2g, Monounsaturated fats: 3g, sodium: 156mg, potassium: 91mg, Fibers: 1g, sugar: 13g, Vitamin A: 25IU, Vitamin C: 0.4mg, calcium: 73mg, Iron: 1mg
The nutritional information is calculated automatically, so it should only be used as an estimate.
Ingredients and substitutes
- all-purpose flour – I like to use all-purpose flour for the fluffiest and softest muffins. You can also use a mix of all-purpose flour and spelled flour. For gluten-free, mix together 1 cup almond flour, 1 cup oat flour, and 1/2 cup potato starch until well combined. Use two cups of this mixture. For the liquid, use 2/3 cup non-dairy milk and 1/3 cup club soda instead of one cup non-dairy milk. If the batter is too thin, add 1 to 2 more tablespoons of the flour mixture and then fold in the chocolate chips, pour into the muffin tin and bake.
- baking powder, baking soda and salt – To condition the dough.
- non-dairy milk – Use oat, almond, soy, etc. Choose soy-free and/or nut-free if needed.
- non-dairy yogurt – You can use applesauce instead. This helps to reduce the amount of oil required. Choose soy-free and/or nut-free if needed.
- apple cider vinegar – Or white vinegar. This helps the chocolate muffins rise without eggs.
- sugar – For sweetness.
- butter – I have already reduced the oil and do not recommend reducing it further. For butter-free: use 3 tablespoons applesauce. (Do not substitute non-dairy yogurt)
- Vanilla and almond extracts – To taste.
- chocolate chips – Choose soy-free and/or nut-free if needed.
💡 Tips
- The dough should be a little firm, but still a little runny. If it’s too thick, add more flour. If it’s too thin, add more non-dairy milk.
- You can add extra chocolate chips for extra chocolate muffins!
- The two baking temperatures help these muffins get that bakery-like rise.
- To make chocolate chip cupcakes, cover with your favorite chocolate frosting or ganache.
- These muffins puff up a lot, so don’t overfill the muffin tins!
How to make chocolate chip muffins
Preheat oven to 400°F (205°C).
In a medium bowl, add all dry ingredients and mix very well.
In a large bowl, add all the wet ingredients and then mix very well until the sugar is completely dissolved.
Pour the wet ingredients into the dry ingredients and mix to make a slightly stiff dough. If the dough is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. You don’t want to overdo this batter.
Fold in ½ cup of the chocolate chips, if you want more chocolate chips in the batter, fold in an additional 1 to 2 tablespoons of chocolate chips.
Use a spatula or cookie scoop to scoop batter into a lined muffin pan, filling it about ¾ full.
Cover each muffin generously with the remaining chocolate chips and bake for 12 minutes. Reduce oven heat to 375° F (190° C) and bake for another 5 minutes. Then check if the muffins are done by inserting a toothpick into the middle. If they are ready, remove from the oven, otherwise let them bake for another 2-3 minutes.
Remove the muffin pan from the oven and let it rest for 1-2 minutes, then remove the muffins from the muffin pan and place them on a cooling rack or cutting board. Don’t let the muffins sit in the pan too long or they will get a little soggy on the bottom.
Let the chocolate muffins cool for another 10 minutes, then peel off the liners and serve.
Storage:
Store the muffins covered with a cake cover or an inverted dish (so they don’t dry out) on the counter for the day. Refrigerate in a sealed container for up to 5 days. Freeze in a sealed container for up to 3 months. Reheat in microwave or allow on counter to come to room temperature.
Frequently asked questions
These chocolate chip muffins are soy-free and nut-free, as long as your non-dairy milk, yogurt, and chocolate chips are soy-free and nut-free.
To make these gluten freemix together 1 cup almond flour, 1 cup oat flour, and 1/2 cup potato starch until well combined. Use 2 cups of this mixture. For the liquid, use 2/3 cup non-dairy milk and 1/3 cup club soda instead of one cup non-dairy milk. If the batter is too thin, add 1 to 2 more tablespoons of the flour mixture, and then fold in your chocolate chips, pour into the muffin tin, and bake at 350° F (177° C) for 20 to 22 minutes.
Your baking powder is probably old. If they rose a little but fell and became gummy then they either needed a longer baking time (which varies as ovens don’t always heat evenly) or it’s likely the dough had too much moisture and needs more flour .
If the liners are stuck to the muffins, let the muffins cool completely and then try to peel off the muffin liner. If your muffin tins are still sticking, it means they were old. Moisten the bottom of the muffin tins by dipping them in a shallow bowl of water. let them sit for 10 minutes, then peel off the pads.