Mini Vegan Chocolate Chip Muffins

Name: Mini Vegan Chocolate Chip Muffins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups all-purpose flour (sifted); ⅔ cup cane sugar ((see note 2)); 1 Tablespoon cornstarch; 1 ½ teaspoon baking powder; ½ teaspoon baking soda; ⅓ teaspoon Himalayan pink salt; ½ cup mini chocolate chips; 1 cup unsweetened and unflavored plant milk; ½ cup dairy-free yogurt (plain or vanilla flavor); ¼ cup melted refined coconut oil (or melted vegan butter); 1 ½ teaspoon vanilla extract

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Ready in just 20 minutes, these mini Vegan Chocolate Chip Muffins are sure to become your new favorite bite-sized treat! They're moist, tender, and filled with mini chocolate chips in every bite.

A mini muffin pan filled with vegan chocolate chip muffins.

Soft, poppable, and packed with chocolate chips, these vegan muffins are perfect for lunchboxes, a fun after-school snack, or a quick breakfast on the go.

Plus, this recipe is super versatile. You can make mini or regular-sized muffins or easily switch up the flavor with a pinch of cinnamon or a splash of almond extract.

I've even made them gluten-free using a 1:1 flour blend, and they still turned out beautifully.

And, if you're in the mood for something savory, my soft vegan pretzel bites are another snack-time favorite!

Vegan chocolate chip muffins in a bowl and a muffin tin.

Ingredients Needed

These vegan muffins are made with the 11 simple, everyday ingredients below.

Ingredients for vegan chocolate chip muffin batter.

Notes and Substitutions

All-purpose flour - Any brand of all-purpose flour is fine. Use a gluten-free baking flour for gluten-free muffins.
Sugar - I use cane sugar, but coconut sugar or any granulated sugar can be used instead. Tip: To achieve a soft, smooth muffin texture, powder the sugar using a blender, NutriBullet, or coffee grinder.
Plant milk - Almond milk is my go-to. Use your favorite brand and kind, just be sure it's unsweetened and unflavored.
Vegan yogurt - Any plain or vanilla vegan yogurt will do. I went with vanilla almond milk yogurt and just used a little less vanilla extract.
Mini chocolate chips - I use Enjoy Life mini chips. They are the only vegan brand I have found that makes mini chips.
Oil - Melted coconut oil is my favorite for baking, but any neutral oil can be used as a substitute.
Vanilla extract - Use a good-quality vanilla extract for the best flavor.
Cornstarch - This acts as the egg replacer and helps bind the ingredients together.
Baking powder and baking soda - These leavening agents make the muffins rise. I don't suggest skipping either of them.
Salt - Any salt you have on hand is fine. I used Himalayan pink salt.

How to Make Vegan Chocolate Chip Muffins

Follow these easy steps to make delicious vegan chocolate chip muffins.

A glass bowl with flour and chocolate chips.

In a large bowl, mix the dry ingredients.

Tip to correctly measure the flour: When measuring the flour, use a spoon to fluff the flour in the bag. Then, gently spoon the flour into the measuring cup and level it off with the flat edge of a knife. Don't tap or pack the flour into the cup.

A glass bowl of dry muffin ingredients with wet ingredients poured on top.

Now add the wet ingredients to the bowl. Make sure they're at or near room temperature so they mix together smoothly.

Chocolate chip muffin batter in a glass bowl.

Use a spatula to fold the wet and dry ingredients together. There should be no dry flour patches, but small lumps are fine.

Vegan chocolate chip muffin batter in the cups of a mini muffin pan.

If your muffin tin isn't nonstick, lightly grease it or use paper liners. Fill all 24 mini muffin cups evenly to the top.
If you're making regular-sized muffins, this recipe makes 12.

Bake the mini muffins at 375ºF for 10-12 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for at least 15 minutes before removing them from the pan.

A hand holding a mini vegan chocolate chip muffin.

Tips For Perfect Vegan Muffins

Sift the flour - This will break up any lumps of flour for softer muffins.
Correctly measure the flour - Gently spoon the flour into the measuring cup and level it off with the flat edge of a knife. Avoid scooping the flour with the measuring cup, and don't tap or pack it into the cup, as this can lead to using too much.
Don't over-mix the ingredients - Fold the wet ingredients into the dry ingredients using a sturdy spoon or spatula. Use large sweeping motions to incorporate the wet and dry ingredients just until they are mixed. This is important to achieve perfect, fluffy pillow-top muffins.
Use room temperature ingredients - The yogurt, oil, and plant milk should be close to room temperature to ensure the ingredients blend together smoothly in the batter.
If you're using liners, choose good-quality ones - Cheap liners can cause the muffins to stick.

A bowl of mini vegan chocolate chip muffins on a table.

Frequently Asked Questions

How do I store vegan muffins, and how long do they last?

Store the fully cooled muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. They also freeze well.

Can I bake them directly in the tin?

If you're using a non-stick muffin tin, you can bake them directly in the tin. If your pan isn't nonstick, use liners or grease it to prevent sticking.

We'd love to hear from you!

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See ya there!

*This recipe was originally published in August 2016 and has since been updated with an ingredients photo, step-by-step photos, and an improved recipe.

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