Charlotte Emily
- Apr 28, 2022

Chocolate Chip Muffins

Vegan Chocolate Chip Muffins

These muffins are soft, fluffy, full of flavour and full of chocolate... what's better than gooey chocolate in a warm muffin with a cracked, sugary top? They are light, airy and not too sweet. Oh and don't forget they can be made in just half an hour!

These are the perfect fuss-free muffins... with only two bowls and a muffin tray needed to make them, ingredients you probably already have in your cupboards, they really are great for last minute baking. With them being quick to make, they're just what you need when you want something quick to replenish your sweet cupboard.

Jump to the Recipe ↓

Should I use plain yoghurt or greek-style yoghurt?

Both plain yoghurt and greek-style yoghurt should work absolutely fine... just make sure the plain yoghurt is plain and unflavoured if that's what you go for. I prefer to use a greek-style yogurt for my muffins, as it makes them tender and gives them a lovely texture.

Is it possible to over-mix the batter?

As the muffins do rise in the oven, you want to make sure you don't over-beat the batter, but as they don't need to prove it's not as important as if you were making bread, for example. You don't need to worry about over-mixing... just mix the ingredients until they are combined. As soon as they form a smooth batter, it's ready for the chocolate chips / chocolate chunks.

Do I need chocolate chips and chunks?

This is entirely up to you, as both will melt differently in the oven, creating different textures within the muffins. If you'd prefer muffins with pools of chocolate, go for just chocolate chunks (cut up baking chocolate is best) but if you'd like smaller areas of chocolate, chocolate chips are for you. I like to use a combination of both... the measurements are up to you, just make sure you use 125g in total.

What chocolate should I use?

I used a darker chocolate for both the chocolate chips and chunks, as that's my preferred chocolate. But if you prefer sweeter chocolate then you may want to use a 'milkier' chocolate. Whichever type of chocolate you choose, a baking chocolate would be best, as it will melt the best in the oven to create the pools of chocolate.

Can these muffins have a chocolate centre?

A chocolate centre in a muffin is never a bad idea! I've done this with double chocolate muffins (if you want a chocolate overload, have a look at those!). Not only does it taste amazing, but it's also so easy... all you need to do is press a cube of chocolate into the centre of the muffin batter when it's in the case, making sure that it's completely covered. Then sprinkle the top with sugar and pop them in the oven.

How do I store these muffins?

Once they have cooled, these muffins can be stored in an airtight container for up to a week... if they last that long that is! They will be fluffiest when they're warm or when eaten on the day you bake them, as they will get drier the longer they are left uneaten; still delicious, just not as fluffy.

What goes into these chocolate chip muffins?

Plain Flour - the flour makes up the base of the muffins and provides the texture.
Caster Sugar - the sugar provides texture and sweetness to the muffins.
Baking Powder - this helps give the rise to the muffins.
Salt - just a little salt will boost the chocolate and vanilla flavours.
Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Vegan Yoghurt - the yoghurt should be unflavoured so that the chocolate and vanilla flavours are the main taste! I use a greek-style yoghurt, but plain yoghurt will also work... it will provide 'fat' to the muffins and help keep them soft and prevent them from drying out in the oven.
Dairy-Free Milk - this helps to keep the muffins soft.
Vanilla Extract - just gives a little extra flavour.
Chocolate Chips - for the chocolate flavour in every bite.
Chocolate Chunks - to add the gooey, melted chocolate to the muffins.
Granulated Sugar - the chunkier sugar is great for sprinkling on top, to create an almost caramelised top to the muffins.

These quick and easy chocolate chip muffins are perfect to have in your cupboard for a quick snack, or just for some mid-week baking when you get the urge to create. These are the perfect fuss-free muffins... with only two bowls and a muffin tray needed to make them, ingredients you probably already have in your cupboards, they really are great for last minute baking.

Vegan Chocolate Chip Muffins

Total Time : 35 minutes

Preparation Time : 10 minutes

Baking Time : 25 minutes

Makes : 8 - 10 muffins

Ingredients

250g Plain Flour
220g Caster Sugar
3 tsp Baking Powder
Pinch Salt
120g Dairy-Free Butter, melted
200g Dairy-Free Yoghurt, flavourless
80ml Dairy-Free Milk
1 tsp Vanilla Extract
125g Chocolate Chips \ Chocolate Chunks
Granulated Sugar to Sprinkle on Top

Method

Preheat your oven to 180C fan and line a muffin tin with muffin cases and leave to one side.
In a bowl, combine the flour, sugar baking powder and salt, mixing until they're all combined.
In another bowl, mix the wet ingredients - melted butter, yoghurt, milk and vanilla extract. Continue to mix until they're smooth and combined.
Then add the wet ingredients to the dry and mix until it forms a smooth batter.
Add in the chocolate chips / chocolate chunks into the batter and mix until they're evenly distributed.
Once the muffin batter is ready, spoon it into your muffin cases, filling them around 3/4 full. Then sprinkle the top of the batter with granulated sugar.
Pop the tray in the oven and bake the muffins for 25 minutes, or until golden brown.
Once baked, take the muffins out the tray and leave them to cool on a rack, or enjoy warm!