Vegan Bakery Style Chocolate Chip Muffins

Growing up, my mom would make fresh chocolate chips muffins nearly every week, and we would enjoy them throughout the week as quick breakfasts as we were heading off to school or as an after school snack. As an adult I still love having muffins on hand to quickly fill me up whether for breakfast or any time of day!

This did not change at all when I starting eating a vegan diet either. I started experimenting with different recipes every time I would make muffins in order to get that perfect, delicious, and beautiful bakery style muffin. While chocolate chip muffins will never be very “healthy,” I wanted to create a recipe with less butter and sugar while still keeping it an absolutely delicious muffin. Also, the addition of some flax and applesauce in this recipe lets me feel just slightly better about eating so many muffins!

Vegan Bakery Style Chocolate Chip Muffins

Author: Jess Boettger | Date: August 2, 2024

This recipe makes bakery style muffins with large muffin tops. Perfect for a quick breakfast or a sweet snack during the day!

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Servings: 12 muffins

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Ingredients:

• 2 1/4 cups all purpose flour
• 2 tbsp ground flax (optional)
• 3/4 cup raw cane sugar or granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup oat milk (or other high fat non-dairy milk)
• 1/4 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1/4 cup vegan butter or avocado oil
• 1 tbsp vanilla bean paste or extract
• 1 tsp apple cider vinegar
• 1 1/2 - 2 cups chocolate chips (I like to use dark chocolate chunks)

Instructions:

1. Preheat oven to 400F.
2. Combine ACV with the oat milk to form a "buttermilk", set aside for later.
3. In a large bowl, mix together all the dry ingredients (the first 6 ingredients).
4. Add to the bowl all the wet ingredients, including the "buttermilk," and mix until almost combined.
5. Add in the chocolate chips and mix until all ingredients are well combined.
6. Scoop batter into your muffin pan. The batter should fill each muffin cup to the top. Note: this is easiest if you use an ice cream/cookie scoop. I end up putting about 2 scoops in each muffin cup.
7. Bake for 18-20 minutes, until lightly brown on top.
8. Let cool for about 10 min. Enjoy! Keep in airtight container on the counter for about 3 days, or freeze and reheat later.