Vegan Chocolate Chip Muffins with Streusel Topping

These muffins are the kind of bakery-style treat that makes people do a double-take when you mention they're completely plant-based. Flax eggs, plant-based milk curdled with apple cider vinegar, and vegan butter do all the heavy lifting that dairy and eggs would normally handle — and the result is a tender, deeply chocolatey crumb that holds together beautifully. The streusel topping is the real showstopper: brown sugar, cinnamon, and melted vegan butter come together into those irresistible pea-sized crumbles that bake into a golden, lightly crunchy crown. A clever two-temperature bake — starting hot at 425°F before dropping to 375°F — gives you that dramatic domed top with perfectly set edges. With a generous 1½ cups of vegan chocolate chips folded in and scattered on top, every single bite has serious chocolate pull. This recipe makes a full dozen, so they're ideal for meal-prepping breakfasts, packing into lunchboxes, or bringing to a gathering where no one needs to know they're skipping the dairy.

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