These bakery-style vegan chocolate chip muffins are so easy to whip up for breakfast! The muffin cups are overfilled to make tall muffin tops coated in crunchy coarse sugar and mini chocolate chips.
I looove those huge chocolate chip bakery muffins with big crunchy muffin tops with chocolate and turbinado sugar. While some bakeries will make vegan chocolate chip muffins (and other kinds like blueberry, cranberry walnut, etc), many vegan muffins at bakeries and cafés are just...flat and sad.
Fortunately, you can make these at home! It's all about oven temperature*, overfilling the muffin cups, and (DIY) bakery-style parchment muffin liners.
*A high oven temperature makes the muffins rise quickly and then hold their shape to continue cooking through. These muffins bake at 375°F. An even better way would be to bake them at an even higher temperature (such as 400-425°F), let them rise, then reduce the temperature back to 350-375°F to continue cooking, but that complicates the recipe, and the consistent temperature works just fine!
🍫 Ingredients
- Flour
- Sugar
- Baking powder and soda
- Cinnamon
- Salt
- Apple Cider Vinegar
- Non-dairy milk (any kind, such as soy milk, oat milk, or homemade cashew milk)
- Canola oil
- Lemon zest
- Vanilla extract
- Chocolate chips
- Turbinado sugar or other coarse sugar
🔪 Instructions
DIY Parchment Muffin Liners
You can buy expensive muffin liners, or make your own in 5 minutes with some regular parchment paper!
These types of liners are not only great for making bakery-style muffins, but they can help your muffins achieve Peak Muffin Top Status™. Because they're taller than regular cupcake liners, they'll encourage the muffins to rise higher. This recipe involves overfilling the cups to get tall muffins, so don't use short liners, or the batter will spill over the sides and stick to the tray.
- Cut 12 4x4-inch squares of parchment paper.
- Find a bottle or cup with approximately the same diameter as the cups in your muffin tray (I used a soy sauce bottle).
- Turn the bottle upside down, place a parchment square on top, then fold it down so that it holds its shape like a muffin liner.
- Repeat with all the parchment squares and place in the muffin tray.
For the muffins
Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl or bowl of a stand mixer. Set aside.
Pour the apple cider in the non-dairy milk and let sit for 1-2 minutes (depending on the type of milk, it may curdle).
Create a well in the center of the dry ingredients and pour in the non-dairy milk/vinegar mixture, canola oil, and vanilla extract. Sprinkle in the lemon zest.
Mix together the wet and dry ingredients until almost combined, then add the ¾ cup chocolate chips and mix until combined.
Fill each muffin liner about ⅔ full.
Top each one with 1 teaspoon chocolate chips and ½-3/4 teaspoon turbinado sugar.
Bake for 18-20 minutes or until firm and a toothpick comes out clean. Let cool before serving.
💭 Tips
- I like the mini chocolate chips from Bulk Foods! The website doesn't list the ingredients, but they emailed me the ingredients list and the mini chocolate drops (and the regular size ones) are vegan. You can email them and ask too to be sure they haven't changed the recipe.
- You can buy ready made muffin liners, but it's easy (and cheaper!) to make your own.
- Don't use regular cupcake liners for these muffins. The muffin batter will overflow onto the tray and stick. The parchment muffin liners are taller than the cups.
🥞 More vegan breakfast recipes
The Best Fluffy Vegan Pancakes
These light and fluffy vegan pancakes are the perfect weekend breakfast! They’re easy to make and ready for pure maple syrup.
Easy savory vegan crepes with fresh basil, tomato, and vegan mozzarella. A quick and impressive breakfast!
📖 Recipe
Bakery Style Vegan Chocolate Chip Muffins
These bakery-style vegan chocolate chip muffins are so easy to whip up for breakfast! The muffin cups are overfilled to make tall muffin tops coated in crunchy coarse sugar and mini chocolate chips.
Ingredients
- 3 cups flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 ¼ cups non-dairy milk
- ⅔ cup canola oil
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest
- ¾ cup chocolate chips
Topping:
- ¼ cup mini chocolate chips (regular are okay too)
- 3 tablespoons turbinado sugar
Instructions
For the parchment liners:
- Cut 12 4x4-inch squares of parchment paper.
- Find a bottle or cup with approximately the same diameter as the cups in your muffin tray (I used a soy sauce bottle).
- Turn the bottle upside down, place a parchment square on top, then fold it down so that it holds its shape like a muffin liner.
- Repeat with all the parchment squares and place in the muffin tray.
For the muffins:
- Preheat oven to 375°F.
- Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl or bowl of a stand mixer. Set aside.
- Pour the apple cider in the non-dairy milk and let sit for 1-2 minutes (depending on the type of milk, it may curdle).
- Create a well in the center of the dry ingredients and pour in the non-dairy milk/vinegar mixture, canola oil, and vanilla extract.
- Sprinkle in the lemon zest.
- Mix together the wet and dry ingredients until almost combined, then add the ¾ cup chocolate chips and mix until combined.
- Fill each muffin liner about ⅔ full.
- Top each one with 1 teaspoon chocolate chips and ½-3/4 teaspoon turbinado sugar.
- Bake for 18-20 minutes or until firm and a toothpick comes out clean.
- Let cool before serving.
Notes
- You can buy ready made muffin liners, but it's easy (and cheaper!) to make your own.
- Don't use regular cupcake liners for these muffins. The muffin batter will overflow onto the tray and stick. The parchment muffin liners are taller than the cups.
- I like the mini chocolate chips from Bulk Foods! The website doesn't list the ingredients, but they emailed me the ingredients list and the mini chocolate drops (and the regular size ones) are vegan. You can email them and ask too to be sure they haven't changed the recipe.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 303mgCarbohydrates: 51gFiber: 2gSugar: 25gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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