These bakery-style muffins bake up tall and golden, with a soft, tender crumb studded with melty pockets of chocolate in every bite. A splash of vanilla and oat milk keeps the batter moist, while melted coconut oil adds richness without any heaviness. The tops turn out beautifully domed and craggy, with an extra scattering of chocolate chips pressed in before baking for that bakery-case look. Simple pantry staples like flour, baking powder, and baking soda give these their reliable rise and structure, so you get a consistent, fluffy texture every time. It's an easy one-bowl-per-mixture recipe that comes together quickly, making it a solid pick for an egg free breakfast or snack rotation.
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Learn more →12 servings
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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