Fluffy Chocolate Chip Muffins (Vegan + Gluten-Free Option)

These easy, bakery-style chocolate chip muffins come together quickly with common pantry ingredients. They bake up tall, fluffy, and moist, loaded with decadent chocolate chips. This vegan recipe is soy-free and nut-free when you choose compatible ingredients, and there’s a simple gluten-free option.

These chocolate chip muffins are straightforward: mix dry ingredients, combine wet ingredients until the sugar dissolves, fold in chocolate chips, scoop into lined muffin cups, top with more chips, and bake. They’re perfect for breakfast, snack time, or dessert topped with frosting.

Since this is a vegan recipe, it uses non-dairy milk and yogurt instead of dairy and eggs. The result is reliably tall, airy muffins with a tender crumb and plenty of chocolate in every bite.

Why You’ll Love Chocolate Chip Muffins

• Make bakery-style chocolate chip muffins at home
• Tall, moist, and fluffy texture
• Packed with chocolate chips inside and on top
• Vegan by default, soy-free and nut-free options available, easy gluten-free adaptation

The best Vegan Chocolate Chip Muffins

These quick, bakery-style muffins use everyday ingredients to deliver tall, fluffy, and moist chocolate chip muffins.

By: Vegan Richa

Prep: 10 mins • Cook: 17 mins • Cooling: 13 mins • Total: 40 mins

Servings: 12 • Course: Breakfast, Brunch, Snack • Cuisine: American

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup non-dairy milk (oat, almond, coconut, or soy)
• 2 tablespoons non-dairy yogurt (or applesauce)
• 1 teaspoon apple cider vinegar (or white vinegar)
• 1/3 cup sugar
• 1/4 cup neutral oil (safflower or sunflower)
• 1 teaspoon vanilla extract
• a couple drops almond extract (optional)
• 3/4 cup vegan chocolate chips (mix mini and regular, plus extra for topping)

Instructions

• Preheat the oven to 400°F (205°C).
• In a medium bowl, whisk together the dry ingredients until well combined.
• In a large bowl, combine the wet ingredients and stir until the sugar dissolves completely.
• Pour the wet mixture into the dry ingredients and stir gently to form a slightly stiff batter. If it’s too stiff, add 1–2 teaspoons non-dairy milk. Avoid over-mixing.
• Fold in 1/2 cup of the chocolate chips. If you want extra chips inside, fold in an additional 1–2 tablespoons.
• Scoop the batter into a lined muffin pan, filling each cup about 3/4 full. Top generously with the remaining chocolate chips.
• Bake at 400°F for 12 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 5 more minutes. Test with a toothpick; if needed, bake 2–3 minutes longer.
• Remove the pan from the oven and let it rest 1–2 minutes, then transfer the muffins to a cooling rack. Let cool another 10 minutes, peel off liners, and serve.

Notes

These muffins are soy-free and nut-free if you select soy-free and nut-free non-dairy milk, yogurt, and chocolate chips.

To make them oil-free: replace oil with 3 tablespoons applesauce (do not substitute the non-dairy yogurt).

Gluten-free option: combine 1 cup almond flour, 1 cup oat flour, and 1/2 cup potato starch to make 2 cups total. Use 2/3 cup non-dairy milk plus 1/3 cup club soda instead of 1 cup non-dairy milk. If batter is too thin, add 1–2 tablespoons more of the flour mix. Bake at 350°F (177°C) for 20–22 minutes.

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Nutrition

Calories: 201 kcal, Carbohydrates: 30 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 156 mg, Fiber: 1 g, Sugar: 13 g.

Nutrition information is an approximation.

Ingredients and Substitutions

• All-purpose flour – Provides the lightest, softest muffins. You can mix part spelt if desired. For gluten-free, combine 1 cup almond flour, 1 cup oat flour, and 1/2 cup potato starch to make 2 cups; use 2/3 cup non-dairy milk plus 1/3 cup club soda for liquid and adjust as needed.
• Baking powder, baking soda, salt – Leavening and seasoning for proper rise and balance.
• Non-dairy milk – Oat, almond, soy, or coconut work. Choose soy-free or nut-free options to suit allergies.
• Non-dairy yogurt – Adds moisture and tang; applesauce can substitute to reduce oil.
• Apple cider vinegar – Reacts with baking soda/powder to help the muffins rise without eggs.
• Sugar – Sweetens and helps with browning.
• Oil – Keeps muffins tender. For oil-free use 3 tbsp applesauce (keep yogurt as written).
• Vanilla and almond extracts – Enhance flavor; almond extract is optional.
• Chocolate chips – Use vegan and allergy-friendly chips if needed; reserve some for topping.

How to Make Chocolate Chip Muffins

Preheat the oven to 400°F (205°C). Whisk the dry ingredients in a medium bowl. In a separate large bowl, combine the wet ingredients and stir until the sugar dissolves. Pour the wet into the dry and mix gently to form a slightly stiff batter; add 1–2 teaspoons non-dairy milk only if needed.

Fold in half the chocolate chips and, if desired, a little more. Scoop the batter into lined muffin cups about 3/4 full. Top with remaining chips and bake at 400°F for 12 minutes. Lower oven to 375°F (190°C) and bake 5 more minutes. Test with a toothpick and bake a couple more minutes if necessary. Remove the pan, wait 1–2 minutes, then transfer muffins to a rack to cool. After 10 minutes, peel off liners and serve.

Storage

Keep muffins covered at room temperature for the day to prevent drying. Refrigerate in a sealed container for up to 5 days. Freeze in a closed container for up to 3 months. Reheat briefly in the microwave or thaw at room temperature before serving.