Vegan Chocolate Chip Muffins
These bakery-style muffins come out of the oven with domed, golden tops and pockets of melted chocolate in every bite — the kind of thing that disappears fast when there are twelve on the counter. The secret to getting that tender, fluffy crumb without eggs is a flax egg: just ground flaxseed and water stirred together until it forms a gel, which binds the batter beautifully. A splash of apple cider vinegar reacts with the baking soda to give the muffins extra lift, so they rise tall and light rather than dense. Plant-based milk and neutral oil keep the texture moist, and the whole batter comes together in two bowls with nothing more than a spatula. Vegan chocolate chips go into the batter and get scattered on top before baking, so you get melty chocolate all the way through plus a little crunch on the surface. The batch makes exactly 12, which means a full tin every time — perfect for meal-prepping breakfasts or stashing a few in the freezer for later.
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup organic cane sugar
- 1 cup plant-based milk
- ⅓ cup neutral oil (such as canola or sunflower)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips, plus 2 tbsp for topping
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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