Dairy Free Classic Chocolate Chip Muffins
Total time40 min
Prep time15 min
Cook time20 min
4.6(21)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled slightly
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 large eggs
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips, divided
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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