Vegan Mini Chocolate Chip Muffins (One Bowl & So Easy)
These vegan mini chocolate chip muffins are soft, lightly sweet, and filled with mini chocolate chips in every bite. They’re quick to make, easy to bake, and perfect for breakfast, snacks, or little hands that want “just one more.”
They’re fluffy without being dry, sweet without being overpowering, and simple enough to make on a busy day when you still want something homemade.
Ingredients & Simple Substitutions
You don’t need anything fancy for these muffins, and there’s plenty of room to swap based on what you already have.
All-purpose flour – keeps the muffins light and soft
White sugar + brown sugar – the combo adds sweetness and a little depth
Baking powder – gives the muffins their lift
Salt – balances the sweetness
Soy milk – used to make a quick vegan buttermilk
Apple cider vinegar – reacts with the milk for tenderness
Vegetable oil – keeps the muffins moist
Vanilla extract – adds flavor
Vegan mini chocolate chips – perfect for mini muffins so you get chocolate in every bite
Easy swaps:
Any plant milk works (almond, oat, cashew)
Melted coconut oil can replace vegetable oil
Regular vegan chocolate chips work if minis aren’t available
Key Ingredients Explained
Vegan buttermilk:
Mixing soy milk with apple cider vinegar creates a quick vegan buttermilk. This helps the muffins bake up soft and tender instead of dense.
Oil instead of butter:
Oil keeps these muffins moist even after they cool, which is especially important for mini muffins that bake quickly.
Mini chocolate chips:
They distribute better in smaller muffins and don’t sink as easily.
How to Make Vegan Mini Chocolate Chip Muffins
Step 1: Make the Vegan Buttermilk
In a small bowl, mix the soy milk and apple cider vinegar. Set it aside for about 5 minutes while it slightly thickens.
Step 2: Make the Batter
In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt.
Add the buttermilk, oil, and vanilla extract. Stir just until combined.
Fold in the vegan mini chocolate chips gently.
Step 3: Bake
Preheat your oven to 375°F.
Line a mini muffin tin and fill each cup about ¾ full. Sprinkle a bit of brown sugar on top of each muffin.
Bake for 10–12 minutes, until the tops are set and a toothpick comes out clean or with a few crumbs.
Let the muffins cool slightly before removing them from the pan.
Serving & Storing
These muffins are great warm or at room temperature.
- Room temperature: Store in an airtight container for up to 2 days
- Fridge: Keeps well for 4–5 days
- Freezer: Freeze in a sealed bag for up to 2 months
They reheat perfectly in the microwave for about 10–15 seconds.
Tips & Tricks for Best Results
- Spoon flour into your measuring cup and level it off (don’t scoop)
- Mix just until combined – overmixing can make muffins dense
- Use mini chocolate chips if possible for even distribution
- Fill the muffin cups evenly so they bake at the same rate
Frequently Asked Questions
Can I make these regular-size muffins?
Yes! Bake at 375°F for about 18–22 minutes.
Can I make these oil-free?
You can try unsweetened applesauce, but the texture will be slightly more dense.
Are these good for meal prep?
Absolutely. These freeze and reheat really well.
Vegan Mini Chocolate Chip Muffins
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup soy milk
- 1 tablespoon apple cider vinegar
- ½ cup light vegetable oil
- 1 tablespoon vanilla extract
- 1 cup vegan mini chocolate chips
Instructions
- Preheat oven to 375°F and line a mini muffin tin.
- Mix soy milk and apple cider vinegar; set aside 5 minutes.
- In a large bowl, whisk dry ingredients.
- Add wet ingredients and stir until just combined.
- Fold in chocolate chips.
- Fill muffin cups ¾ full.
- Sprinkle a bit of brown sugar on top of each muffin.
- Bake 10–12 minutes.
- Cool slightly before serving.
Notes
- Don’t overmix the batter
- Mini chocolate chips work best
- Muffins firm up as they cool
