The best vegan chocolate muffins

These vegan chocolate muffins are moist, tender, filled with dark chocolate chips and topped with a brown sugar crust! Easy to make and perfect to satisfy your sweet tooth.

Vegan Chocolate Chip Muffin with Muffins and Extra Strawberries in the Bottom.

Muffins are my favorite thing to bake when my sweet tooth starts to bother me. They are so easy and quick and almost always turn out delicious. Plus, it’s basically an acceptable dessert for breakfast, and I love that.

While I love classics like blueberry muffins and carrot muffins, these vegan chocolate chip muffins have one major advantage that these other varieties don’t: they’re made with all the pantry staples.

I always have all the ingredients for these cupcakes on hand, which is great, because how can a snack satisfy those urgent sweet cravings if you don’t even have what you need to make it?

Oh, and also: chocolate. I am always a fan of chocolate.

These vegan chocolate chip muffins taste like they came straight from the bakery and are super quick to make using what you have in your pantry. They are basically perfect.

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Ingredients you will need

  • flour I’ve only tried this recipe with all-purpose wheat flour, so I can’t promise good results with any other variety.
  • sugar Be sure to use organic sugar to keep the recipe vegan.
  • Copper powder
  • Bicarbonate of sodium.
  • cinnamon You can leave it out if you prefer, but it will really enhance the flavor of your muffins!
  • Sal.
  • Non-dairy milk. Almost any variety of unsweetened, unflavored milk will work. Soy milk, almond milk, oat milk, and cashew milk are good choices. The only type I would avoid is canned coconut milk. For more information, see my guide to dairy milk.
  • Canola oil Feel free to substitute your favorite baking oil, such as coconut, corn, or vegetable oil.
  • Vanilla extract.
  • Apple cider vinegar. Need a replacement? I have a comprehensive guide to apple cider vinegar substitutes.
  • Chocolate chips Make sure your chocolate chips are vegan. I used mega chunks from the Enjoy Life brand, which are available in many supermarkets.
  • Brown sugar. This must also be organic. We’re just going to use it as a topping, so you can skip it if you need to, but it adds a lovely crust to the top of the muffins.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

  • Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt.
Bowl full of flour mixture with a mixer.
  • Stir the liquid ingredients in a separate bowl. A liquid measuring cup works great for this! We will include your milk, oil, vanilla and apple cider vinegar.

Tip: Make sure the dairy-free milk is at room temperature before you begin. If it has been in the fridge, this can be achieved by just microwaving it for 20-30 seconds.

Stir the oil by hand into a measuring cup filled with dairy-free milk.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix everything together just until blended.

Tip: Do not over mix the batter. Stop stirring as soon as the ingredients are combined, even if there are a few lumps. This is the key to getting a perfect texture with muffins and quick breads.

Scoop the muffin batter into a bowl.
  • Fold the chocolate chips into the batter, being careful not to overwork it.
Fold the chocolate pieces by hand into a bowl of muffin batter.
  • Transfer the batter to a parchment-lined 12-cup muffin tin, then sprinkle the tops of the muffins with a little brown sugar.
Vegan Chocolate Chip Muffin Mixer in a Muffin Tin.
  • Bake the muffins until the top is golden brown and the muffins are cooked through. You can test this by lightly touching the top of a muffin with your finger and then removing it. If the cupcake springs back (instead of crushing), it’s done!
Vegan chocolate chip muffins in a muffin tin.
  • Place the muffin tin on a wire rack and let your muffins cool before removing from the tin.
Vegan Chocolate Chip Muffins on a cooling rack.

Shelf life and storage

Vegan Chocolate Muffins will keep in an airtight container at room temperature for about 4 days, in the refrigerator for about a week, or in the freezer for about 3 months.

Frequently asked questions

Can these muffins be made gluten free?

I haven’t tried a gluten-free version, but I think your best bet would be to substitute a gluten-free all-purpose flour mix if you want to try it!

Can these muffins be made with whole wheat flour?

I’m sure they can, but the texture will be a little different. If you want to try a whole wheat version, I would recommend using whole wheat pastry flour or a mixture of whole wheat flour and all purpose flour.


  • Vegan Chocolate Muffins with Spices. In addition to the cinnamon, add ½ teaspoon of ground ginger and ¼ teaspoon of cloves and nutmeg to the batter.
  • Vegan white chocolate muffins. Use vegan white chocolate chips instead of dark. Try the King David brand.
  • Muffins with chocolate walnuts. Replace up to half of the chocolate chips with chopped nuts, such as pecans or walnuts.

More vegan muffin recipes

Do you like this recipe? If so, please stop by and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest, or Instagram, or subscribe to my newsletter for more recipes like this!

Close-up of a vegan chocolate chip cupcake.

The best vegan chocolate muffins

These vegan chocolate muffins are moist, tender, filled with dark chocolate chips and topped with a brown sugar crust! Easy to make and perfect to satisfy your sweet tooth.


  • 2 ½
    all-purpose flour
  • ¾
    organic granulated sugar
  • 1
    baking powder
  • ½
    baking soda
  • 1
    ground cinnamon
  • ½
  • 1
    cup plus 2 tbsp
    non-dairy milk without sugar
  • ½
    canola oil,
    or suitable cooking oil chosen
  • 2
    vanilla extract
  • 1
    apple cider vinegar
  • 1 ½
    vegan chocolate chips
  • 1
    organic brown sugar


  1. Preheat oven to 375°F and line a 12-cup muffin tin with parchment paper liners.

  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon and salt.

  3. In a separate container, such as a liquid measuring cup, stir together the milk, oil, vanilla, and vinegar.

  4. Pour the milk mixture into the bowl with the flour mixture and stir until combined.

  5. Stir in the chocolate chips.

  6. Divide the batter between the muffin cups, then sprinkle the tops of the unbaked muffins with brown sugar.

  7. Bake the cupcakes for 20 to 22 minutes, until lightly browned on top and set. You can test for doneness by lightly tapping a finger on the top of a muffin and then removing it. If the muffin is done, it will pop back out.

  8. Transfer the muffin tin to a wire rack and allow the muffins to cool (until they are very hot or cold) before removing from the tin.

nutritional data

The best vegan chocolate muffins

Amount per serving (1 muffin (1/12 of recipe))

calories 301
Calories from fat 122

% Daily Value*

fat 13.6 g21%

Saturated fats 3.2 g16%

sodium 166 mg7%

potassium 161 mg5%

Carbohydrates 44g15%

Fiber 0.9 g4%

Sugar 21.4 g24%

protein 3.8 g8%

calcium 103 mg10%

iron 2 mg11%

* Percent Daily Values ​​are based on a 2000 calorie diet.

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