Ingredients:

  • 2 cups (240g) All-Purpose Flour
  • ¾ cup (150g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup (170g) Vegan Chocolate Chips
  • 1 cup (240ml) Unsweetened Vegan Milk (Almond, Soy, or Oat work beautifully)
  • ½ cup (120ml) Neutral Oil (e.g., canola, sunflower, or melted refined coconut oil)
  • ¼ cup (60g) Unsweetened Applesauce
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Apple Cider Vinegar

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or grease and flour each cup lightly. This high initial temperature is key for the bakery-style dome.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Add the vegan chocolate chips and toss them with the dry ingredients to coat; this helps prevent them from sinking to the bottom during baking.
  3. In a separate medium bowl, whisk together the unsweetened vegan milk, neutral oil, unsweetened applesauce, vanilla extract, and apple cider vinegar until fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon just until combined. Be careful not to overmix; a few lumps are perfectly normal and preferred to ensure a tender, fluffy crumb. Overmixing develops gluten and can lead to tough muffins.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each almost to the top. This generous filling also contributes to a beautiful domed top.
  6. Place the muffin pan in the preheated 425°F (220°C) oven and bake for 5 minutes. This initial burst of high heat creates steam and helps the muffins rise rapidly.
  7. Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The reduced temperature ensures the muffins cook through evenly without over-browning.
  8. Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your perfect bakery-style vegan chocolate chip muffins!