Simply perfect Vegan Chocolate Chip Muffins. One bowl, easy to make with just 9 basic pantry-friendly ingredients, soft, fluffy, and loaded with chocolate chips!
½ cup (120ml)liquid oil, such as vegetable, canola, sunflower, avocado, or light olive oil
1tablespoonvanilla extract
1½ cup (252grams)dairy-free chocolate chips, divided
INSTRUCTIONS
Preheat oven to 425°F (218°C) and place muffin liners in your muffin pan.
If using the optional topping mix together the sugar and flaky salt in a small bowl. Set aside.
To a mixing bowl add the flour, sugar, cornstarch, baking power, and salt. Whisk together to combine.
Make a well in the centre then pour in the milk, oil, and vanilla. Mix gently with a spatula until just combined and you can't see any dry flour. Don't beat it or over-mix.
Add 1¼ cups of the chocolate chips to the batter (you can eyeball it, no need to be exact), reserving the rest to decorate the tops. Fold them through gently.
Spoon evenly into the muffin pan filling all the way to the top. Decorate with the remaining chocolate chips then sprinkle some of the salt/sugar mixture generously over each one.
Bake for 5 minutes at 425°F (218°C), then turn the oven down to 375°F (190°C) (do not open the door), and bake for another 18 to 20 minutes or until well risen, gently golden, and a toothpick or sharp knife inserted into the middle comes out clean.
Leave in the pan for 10 minutes before transferring to a wire rack to cool.
NOTES
To store - Place muffins in an airtight container with kitchen paper above and below to absorb any moisture. Store at room temperature for up to 4 days. They can also be stored in the freezer for 3 months.