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Make delicious vegan chocolate chip muffins with only 6 plant-based ingredients. They have a soft, fluffy texture and melty chocolate chips in every bite.

This recipe makes 11 dairy-free chocolate chip muffins.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Vegan Muffin Recipe
• Tips and FAQ
• Ingredient Substitutions
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

When I was in college, I used to make muffins from those Jiffy box mixes. It was just so easy, and they came out perfect every time. These vegan chocolate chip muffins make me a little nostalgic for that time in my life. With only 6 ingredients (besides water), they’re not that much more complicated than a box mix. And they don’t require any weird ingredients like egg replacer or applesauce.

Ingredients you Need for Chocolate Chip Muffins

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• ⅓ cup (76g/80mL) refined coconut oil
• 1 cup (215g) organic, vegan, or raw sugar
• 1 ½ teaspoons (6g) vanilla
• ¾ cup (180g/180mL) water
• 2 cups (260g) all purpose flour
• 1 tablespoon (13g) baking powder
• 1 cup (175g) chocolate chips (save the rest of the bag for sprinkling on top later)

How to make Chocolate Chip Muffins

prep time: 10 min | bake time: 16 min

Mix ⅓ cup (76g/80mL) melted coconut oil and 1 cup (215g) vegan sugar using a stand mixer fitted with the paddle attachment.

Add 1 ½ teaspoons (6g) vanilla and ¾ cup (175g/180mL) water, and mix again until combined. Remove the mixing bowl from the mixer, and set it aside.

Sift and whisk together 2 cups (260g) flour and 1 tablespoon (13g) baking powder.

Add the sifted dry ingredients and 1 cup (175g) vegan chocolate chips to the wet ingredients.

Gently mix them in with a baking spatula, scraping the sides as you mix. As soon as there are no longer visible dry ingredients, STOP MIXING.

Heat the oven to 425ºF (215ºC).

Prepare the muffin pan. Either coat each cubby with coconut oil or line the muffin tin with paper liners.

Scoop the batter into the paper liners, filling them almost all the way to the top.

Sprinkle the tops with the additional chocolate chips (optional). You can even add vegan sprinkles to the top to make them more festive.

Bake for 8 minutes at 425ºF (215ºC). Set a timer.

Reduce the heat to 350ºF (175ºC), and bake for another 8 minutes. Set a timer.

Test the muffins to make sure they’re cooked before removing them. Poke one or two with a toothpick in the center and make sure it comes out clean. If it has anything stuck to it, bake them for 3 more minutes, and check again.

Cool the muffins in the pan for 10 minutes before transferring them to a cooling rack.

Tips, Troubleshooting, and Questions and Answers

Tip: Paper Liners vs. Oiling the Pan

When deciding whether to use paper liners or oil, ask yourself how quickly the muffins will be eaten. Are they for a party or a large family, so they’ll be eaten up right after they come out of the oven? If so, then paper liners are a great option.

However, if you make muffins to last a few days, then you may prefer to coat each cubby of the muffin tin with coconut oil. This is because once the muffins cool, the papers stick to the muffins and are more difficult to peel off.

Can this recipe make jumbo muffins?

To make jumbo chocolate chip muffins with this recipe, increase the baking time on your second timer to 16 minutes. Make sure you use the toothpick test and keep checking them every 3-4 minutes until the toothpick test comes out clean.

Can this recipe make mini muffins?

To make mini chocolate chip muffins with this standard size muffin recipe, make 3 changes. First, use mini vegan chocolate chips instead of normal sized ones. Second, heat the oven to 375ºF (190ºC) instead of 425ºF (215ºC). Third, decrease the baking time from 16 minutes to 8 minutes. Make sure you use the toothpick test and keep checking them every 2 minutes until the toothpick test comes out clean.

Ingredient Substitutions

• Coconut Oil: If you don’t have coconut oil, you can use melted vegan butter, sunflower oil, safflower oil, avocado oil, or any vegetable oil instead.
• Sugar: You can use any organic, raw, or vegan sugar. These include sucanat, coconut sugar, demerara, and evaporated cane juice. Just be careful of conventional granulated sugar, because it’s sometimes not vegan. If you’re trying to avoid sugar, replace the sugar in this recipe with date sugar.
• Vanilla Extract: If you’re out of vanilla extract, you can omit it. Replacing the water in this recipe with a vanilla flavored plant milk can be a good substitute.
• Flour: I use organic, unbleached all-purpose flour for these. You can replace it with cake flour or whole wheat pastry flour or any number of other flours. If you avoid gluten, or if you have friends or family who are gluten free, you can try to substitute the all-purpose flour with a gluten-free flour blend. I haven’t tried it, but if you do, I’d love to hear how it went.
• Baking Powder: I buy non-aluminum baking powder, but you can use whatever you have. If you’re out of baking powder, you can replace the tablespoon of baking powder with a teaspoon of baking soda.
• Chocolate: I like Pascha chocolate chips because they’re organic and fair trade. If you’re trying to save money, you can find cheaper vegan chocolate chips at your local store. Trader Joe’s has the least expensive vegan chocolate chips I have seen.

Nutrition Facts

This nutritional information is for one serving. I’m assuming that a serving is 1 muffin.

• Servings: 11
• Calories: 313
• Fiber: < 1g
• Saturated fat: 10g
• Total fat: 13g
• Cholesterol: 0mg
• Sodium: 104mg
• Sugars: 27g
• Total Carbohydrates: 45g
• Protein: 4g
• Calcium: 80mg
• Potassium: 6mg
• Iron: < 1mg

Comments or Questions?

If you make this eggless, dairy-free chocolate chip muffin recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like making muffins, I have a berry muffin recipe that uses bear berries, but you can replace them with any berries you prefer. I also have a recipe for plum muffins that I like to call puffins haha.

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I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.

This post links to items I used when I made this recipe. If you click on the purple Buy Now button on a product page, you will go to a website (like Amazon) where you can buy the same product I used. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy the ingredients to create these recipes for you. Read more about this in my privacy policy.

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