The Fluffiest Vegan Chocolate Chip Muffins

Name: The Fluffiest Vegan Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1 and 1/2 cup all-purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 tsp ground nutmeg (optional); 1/2 cup oil; 1/2 cup vegan yogurt (I used soy yogurt); 7 tbsp almond milk; 2 tsp vanilla extract; 1 tsp white vinegar; 1/2 cup dark chocolate chips

By Thomas Pagot · Full of PlantsPublic

Your rating · the average is public, yours is not

Say goodbye to dense and heavy muffins. These vegan chocolate chip muffins literally melt in your mouth! Super light, fluffy, and loaded with chocolate chips in every bite, this is undoubtedly our favorite muffin recipe!

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 6

Vegetarian

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This recipe was taken from The Fluffiest Vegan Chocolate Chip Muffins · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1and 1/2 cup all-purpose flour
0.5 cupsugar
1 tspbaking powder
0.5 tspbaking soda
0.25 tspsalt
0.25 tspground nutmeg (optional)
0.5 cupoil
0.5 cupvegan yogurt (I used soy yogurt)
7 tbspalmond milk
2 tspvanilla extract
1 tspwhite vinegar
0.5 cupdark chocolate chips

Steps

1
Preheat the oven to 175°C (175°C) and line a 6-count muffin pan with cupcake liners.
2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg if using. Add the oil, vegan yogurt, and almond milk, and whisk until the batter is smooth. Add in the vanilla extract and white vinegar and stir until combined.
3
Add the chocolate chips and stir again until the chocolate chips are evenly incorporated into the batter.
4
Next, fill the muffin cups to the 4/5 with the batter. Top with more chocolate chips for decoration and bake for 18-20 minutes or until golden brown. Note: if using a crown muffin pan, bake them for 22-24 minutes.
5
Let the muffins cool for at least 30 minutes before removing from the muffin pan. Enjoy still warm, or let them cool completely on a grid. Muffins will keep for up to 3 days stored at room temperature in an airtight container.

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Per portion

Calories: ~214.1 kcal
Protein: ~0.1 g
Fat: ~18.1 g
Carbs: ~17 g
Fiber: ~0 g
Sodium: ~107.4 mg

2 ingredients still need USDA food links. and 1/2 cup all-purpose flour, baking powder, baking soda, ground nutmeg (optional), vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat
Soy

Partial · 10/12 ingredients linked