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    Home > Vegan Breakfast Recipes

    Vegan Chocolate Chip Muffins

    Posted: Feb 14, 2022 ยท Updated: Mar 25, 2022

    Jump to Recipe Pin Recipe
    Closeup of one vegan chocolate chip muffin with text inlay that says "vegan chocolate chip muffins, bakery-style, one-bowl".

    Sweet, soft vegan Chocolate Chip Muffins with a hint of orange and studded with armloads of chocolate chips!

    These vegan chocolate chip muffins are delicious with the sublime, barely-there flavor of orange. They rise beautifully and biting into one is like biting into a soft, fluffy cloud. You won't be able to stop at one with these bakery-style treats! There are no eggs or dairy products in these muffins, of course, and you can make them healthier with whole wheat flour. They are also soy-free and can be nut-free.

    Front shot of vegan chocolate chip muffins on a wooden board with chocolate chips scattered around.

    Wake up to these vegan chocolate chip muffins for breakfast. They are sweet and moist and soft and they will leave you feeling so proud about giving your family, and yourself, the perfect treat to start the day--or end it, because these are amazing for dessert as well.

    There's a surprise ingredient in this recipe--orange zest and juice. It works wonderfully because of how well orange and chocolate pair with each other. The taste of the orange is subtle but discernible and I love it that way.

    I usually use whole wheat pastry flour when I bake vegan muffins but this time I used all purpose flour because I wanted a lighter crumb. You can definitely substitute some or all of the flour with whole wheat pastry flour for a very satisfying result.

    Table of Contents
    • Why you'll love these vegan chocolate chip muffins
    • Ingredients
    • How to make vegan chocolate chip muffins
    • Storage and freezing
    • Related recipes
    • Vegan Chocolate Chip Muffins

    Why you'll love these vegan chocolate chip muffins

    • They are scrumptious. These muffins rise high and they are so soft and tender. They are quite sweet with the orange juice and chocolate chips so they make a great dessert as well. But you can definitely reduce the amount of sugar and/or chocolate chips, or not sprinkle the bit of sugar on the top (although that gives you a really nice, crackly muffin top).
    • They are one-bowl. The recipe is literally dump-and-bake: add all the dry ingredients, mix, then dump in the wet ingredients and mix again before baking.
    • They are adaptable. You can make these with whole wheat to make them healthier, or use less sugar. The results will be slightly different, of course, but the muffins will still taste amazing.
    Overhead shot of chocolate chip muffins with golden brown tops and chocolate chips scattered around on chopping board.

    Ingredients

    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon salt
    • Zest and puree of 2 oranges. The oranges should yield roughly ยพ cup puree. Just put the peeled oranges in the blender (make sure there are no seeds), blend into a coarse puree, and use.
    • 1 teaspoon apple cider vinegar
    • ยพ cup vegan yogurt. Any kind is fine, but use unsweetened.
    • ยฝ cup non dairy milk. I used oat milk, but any nondairy milk, including almond milk, soy milk or oat milk, is fine.
    • 1 cup granulated sugar. This yields a very sweet muffin. To reduce the sweetness you can cut down to ยพ cup.
    • ยฝ cup vegetable oil. Any unflavored oil is fine, I used avocado oil.
    • 2 teaspoon pure vanilla extract
    • 1 cup semisweet vegan chocolate chips. Regular or mini chocolate chips are both fine. Mix most into the batter and reserve a few for the tops of the muffins for a nicer look.
    Front closeup of a muffin pan with baked chocolate chip muffins.

    How to make vegan chocolate chip muffins

    • Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
    • Place all the dry ingredients in a large mixing bowl--flour, baking powder, baking soda and salt. Whisk until well blended.
    • Stir in the sugar, then add the orange zest, juice, vinegar, yogurt, milk, sugar and vanilla.
    Dry ingredients for vegan chocolate chip muffins whisked in bowl.
    Wet ingredients added to bowl.
    • Fold in the wet ingredients using a spatula. You can use a whisk but don't overmix. Just mix until everything is incorporated and there is no dry flour, especially at the bottom of the bowl.
    • Stir in the chocolate chips and mix them in.
    Chocolate chips added to batter for muffins.
    Chocolate chips stirred into batter.
    • Scoop out the muffin batter using a cup measure or ice cream scoop into muffin tins that have been oiled or lined with cupcake or muffin liners. The batter yields 18 regular-size muffins.
    • If you reserved some chocolate chips for the muffin tops sprinkle them now. You can also sprinkle some sugar, as I did, which gives a really nice, crackly top, but you can skip this, especially if you used the full cup of sugar in the recipe.
    • Bake in the preheated oven for 10 minutes, then lower the oven temperature to 375 degrees and bake for 18 more minutes or until the tops are lightly golden brown and a toothpick inserted in the center of a muffin comes out dry or with crumbs sticking to it.
    • Let the muffin pan cool on a wire rack for 10 minutes, then gently lift out the muffins. Eat warm or cold.
    Muffin batter in muffin tin cups.
    Baked chocolate chip muffins in pan.
    Cross section showing the soft, fluffy, moist interior of a vegan chocolate chip muffin on chopping board with more muffins in background.

    Storage and freezing

    • The muffins will be fine at room temperature for two days. After that refrigerate for up to a week.
    • For longer storage let the muffins cool thoroughly, then store them in a freezer-safe container or bag for up to three months. Reheat in a microwave for 30 seconds or in a preheated 350 degree oven for five minutes.

    Related recipes

    • Vegan Blueberry Muffins
    • Vegan Banana Crumb Muffins
    • Vegan Blueberry Sourdough Muffins
    • Vegan Banana Muffins
    • Vegan Chocolate Chip Cookies
    • Vegan Carrot Muffins
    Closeup of one vegan chocolate chip muffin on a wooden chopping board with more muffins and a few chocolate chips scattered around.

    Vegan Chocolate Chip Muffins

    These vegan chocolate chip muffins are delicious with the sublime, barely-there flavor of orange. They rise beautifully and biting into one is like biting into a soft, fluffy cloud. You won't be able to stop at one with these bakery-style treats! There are no eggs or dairy products in these muffins, of course, and you can make them healthier with whole wheat flour. They are also soy-free and can be nut-free.
    5 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast/Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan Chocolate Chip Muffins
    Prep Time: 10 mins
    Cook Time: 28 mins
    Total Time: 38 mins
    Servings: 18 muffins
    Calories: 249kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Large bowl
    • Blender
    • 1-2 muffin pans

    Ingredients 
    US Customary - Metric

    • 2 oranges (zest and puree)
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon salt
    • ยพ cup vegan yogurt
    • 1 teaspoon apple cider vinegar (or white vinegar)
    • ยฝ cup non-dairy milk (any kind is fine. I used oat milk)
    • 1 cup granulated sugar (this makes a very sweet muffin so you can reduce to ยพ cup for a less sweet muffin)
    • ยฝ cup vegetable oil (I used avocado oil)
    • 2 teaspoon pure vanilla extract
    • 1 cup vegan chocolate chips (You can mix all into the batter or mix about ยพ cup in the batter and reserve the remaining chocolate chips to sprinkle on the muffin tops before baking for a nicer look.)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Spray the muffin pans with cooking spray or oil them or line with cupcake or muffin liners.
    • Zest the oranges. Then peel the oranges and puree in a blender or food processor into a coarse puree. Make sure there are no seeds. Reserve the zest and puree.
    • Place all the dry ingredients in a large bowl--flour, baking powder, baking soda and salt. Whisk until well blended.
    • Stir in the sugar, then add the orange zest, puree, vinegar, yogurt, milk, sugar and vanilla.
    • Mix using a spatula or a whisk but don't overmix. Just mix until everything is incorporated and there is no dry flour, especially at the bottom of the bowl.
    • Stir in the chocolate chips and mix them in.
    • Scoop out the muffin batter into the prepared muffin pans.
    • If you reserved some chocolate chips for the muffin tops sprinkle them now. You can also sprinkle some sugar, as I did, which gives a really nice, crackly top, but you can skip this, especially if you used the full cup of sugar in the recipe.
    • Bake in the preheated oven for 10 minutes, then lower the oven temperature to 375 degrees and bake for 18 more minutes or until a toothpick inserted in the center of a muffin comes out dry or with crumbs sticking to it.
    • Let the muffin tin cool for 10 minutes, then gently lift out the muffins. Eat warm or cold.

    Recipe notes

    • You can use regular or mini vegan chocolate chips in this recipe.
    • You can make the muffins gluten-free by using gf all purpose flour.
    • If you don't have oranges and only have orange juice with pulp, skip the zest and use ยพ cup of the juice.
    • To bake these as mini muffins bake them in a preheated 350-degree oven for 10-12 minutes. Do the toothpick test to ensure they are baked through.
    • If you don't have vegan yogurt, you can make your own vegan buttermilk by subbing the yogurt for an equal amount of non dairy milk (this is in addition to the ยฝ cup of nondairy milk that's already in the recipe). Increase the amount of vinegar by 2 tsp, stir it into ยพ cup of non-dairy milk, and set aside for two minutes to curdle before you add it to the batter.
    • The muffins will be fine at room temperature for two days. After that refrigerate for up to a week. For longer storage let the muffins cool thoroughly, then store them in a freezer-safe container or bag for up to three months. Reheat in a microwave for 30 seconds or in a preheated 350 degree oven for five minutes.

    Nutrition

    Serving: 1muffin | Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 100mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 59IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Comments

    1. Marion

      February 20, 2022 at 2:53 pm

      5 stars
      Easy to make and absolutely delicious. Whole family went crazy over these fluffy and moist muffins even my nonVegan husband and 95 yr old mum. A sure crowd pleaser!!! Thx so much for another stellar recipe.

      Reply
      • Vaishali

        February 22, 2022 at 11:49 am

        Hi Marion, so awesome your family loved the muffins! Thanks for the feedback. You put a smile on my face. ๐Ÿ™‚

        Reply
    2. Janna Ellis

      February 18, 2022 at 3:14 pm

      5 stars
      These muffins are so airy and light, and tasty! This is the 2nd time I've enjoyed making them, tweaking the recipe with my ingredients- and they turn out so nicely! Highly recommend giving this recipe a try!

      Reply
      • Vaishali

        February 19, 2022 at 10:39 am

        Hi Janna, awesome to hear that! Happy you've enjoyed the muffins.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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