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Three Bakery-Style Chocolate Chips Muffins On Wooden Board


5 from 2 votes
These Bakery-Style Chocolate Chip Muffins are super fluffy, moist, and packed with chocolate. Made with vegan buttermilk and plant-based yogurt. They will easily become your favorite muffins. Perfect for breakfast or snack.
Prep Time:15 mins
Cook Time:22 mins
Total Time:37 mins
Course: Breakfast, Dessert, Muffin, Snack
Cuisine: American
Diet: Vegan
Yield: 12 muffins
Calories: 273kcal
Author: Plantiful Bakery


  • 250 ml (1 cup) unsweetened almond milk, room temperature
  • 1 tbsp apple cider vinegar
  • 110 g white cane sugar
  • 90 g brown sugar
  • 80 g coconut oil, melted
  • 2 tbsp (30 g) plain vegan yogurt, room temperature *
  • 1 tsp pure vanilla extract or paste
  • 300 g all-purpose flour
  • 1 tbsp (8 g) cornstarch
  • 1 tsp baking soda
  • 3 tsp baking powder
  • pinch sea salt
  • 100 g vegan chocolate chip or chopped chocolate bar , (+extra on top = approx. 15 g)


  • Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
  • To the unsweetened almond milk, add apple cider vinegar and stir. Set aside.
  • To the mixing bowl, add white cane sugar, brown sugar, and melted coconut oil. Mix with a whisk until it combines. Add vegan yogurt, vanilla extract or paste, and mix again. Then add the vegan buttermilk. Mix until combine.
  • To the wet mixture, sift all-purpose flour, cornstarch, baking soda, baking powder, and a pinch of sea salt. Mix with a whisk until just combined. Don't overmix the batter. Then add vegan chocolate chips or chopped chocolate bar and stir it in.
  • Evenly divide the batter into 12 muffin liners. Add some additional chocolate chips on the top and place the pan into the preheated oven.
  • Bake at 200°C for 5 min, then turn the oven to 180°C and bake for 17 min. The muffins are done if a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
  • Let the muffins cool in the pan for about 15-20 minutes, then place them on a cooling rack and let cool completely.


* You can use applesauce instead.


First, make sure the muffins are cooled completely. Then store them in an airtight container at room temperature. Line the bottom of the container with a paper towel. The chocolate chip muffins will maintain their texture (stay fresh) for 2 days at room temperature in the container. In the fridge, they will last up to a week. You can freeze the muffins for up to 3 months.

Nutrition Facts

Serving: 1 muffin / Calories: 273kcal / Total Fat: 10,1g / Saturated Fat: 7,3g / Cholesterol: 0mg / Sodium: 255mg / Total Carbohydrate: 42,7g / Fiber: 1,6g / Sugar: 21,4g / Protein: 3,2g / Iron: 2,1mg / Potassium: 96mg


Calories: 273kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!