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5 from 5 votes

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.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Breakfast/Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Chocolate Chip Muffins
Servings: 18 muffins
Calories: 249kcal

Ingredients

  • 2 oranges (zest and puree)
  • 3 cups all purpose flour
  • 3 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup vegan yogurt
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • ½ 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 ¾ cup for a less sweet muffin)
  • ½ 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 ¾ cup in the batter and reserve the remaining chocolate chips to sprinkle on the muffin tops before baking for a nicer look.)

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.

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 ¾ 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 ½ cup of nondairy milk that's already in the recipe). Increase the amount of vinegar by 2 tsp, stir it into ¾ 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