These are everything you love about traditional chocolate chip muffins, in vegan form. These homemade muffins are moist, fluffy, and perfectly studded with chocolate chips!

Easy Vegan Chocolate Chip Muffins [Vegan]




Cooking Time




Dry Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoons nutmeg

Wet Ingredients:

  • 1 cup white sugar
  • 1/2 cup vegan butter, melted (I used Earth Balance)
  • 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
  • 1 cup dairy free milk + 1 tbs apple cider vinegar * see instruction step #4
  • 2 tablespoons vanilla extract
  • 3/4 cup vegan chocolate chips

Topping (Optional):

  • More chocolate chips


  1. Preheat oven to 425°F
  2. Grease and/or line 12 cavity muffin tin.
  3. For the flax eggs, combine ground flax and warm water, stirring to combine. Set aside to thicken
  4. Add 1 tablespoon apple cider vinegar to a measuring cup. Fill to 1 cup line with dairy free milk. Set aside until needed
  5. In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt and nutmeg) and stir.
  6. Combine sugar, milk/vinegar mixture, flax eggs, melted vegan butter and vanilla extract in a medium bowl.
  7. Add wet ingredients to dry ingredient mixture and stir until fully incorporated, taking care not to overmix.
  8. Fold in chocolate chips.
  9. Divide batter amongst 12 cavities of prepared muffin tin.
  10. Press some chocolate chips onto the tops of the muffins (optional).
  11. Bake in preheated oven for 5-6 minutes, then lower the temperature to 375 °F and bake for another 13-15 minutes or until a toothpick inserted into the centre of the muffins comes out clean and the edges are golden.
  12. Allow to cool on wire rack.
  13. Enjoy!