Fluffy and moist Vegan Chocolate Chip Muffins. It's the perfect recipe to do on a Sunday morning because you'll have them ready in less than 30 minutes.
Vegan Chocolate Chip Muffins: Sunday morning treat
There's something truly irresistible about a classic chocolate chip muffin, and these vegan delights take it to a whole new level! With a fluffy texture and a decadent chocolate-filled center, these vegan chocolate chip muffins are a treat for your taste buds. But that's not all – the outside of the muffins has got a nice crunch, thanks to the sprinkling of baked sugar on top.
Imagine waking up on a lazy Sunday morning, with the aroma of freshly baked muffins taking over your home. Surprise your partner, family, or even yourself with these delicious vegan chocolate chip muffins.
How To Store Vegan Chocolate Chip Muffins
To ensure your Vegan Chocolate Chip Muffins stay fresh and delicious for longer, follow these simple storage tips:
Cool completely: Allow the muffins to cool completely at room temperature before storing.
Airtight Container: Cover the muffins tightly with plastic wrap, aluminum foil or use an airtight container this is to protect them from drying out and absorbing any unwanted odors in the refrigerator.
Refrigerator: Store the muffins in the refrigerator for up to 4-5 days to maintain their texture and flavor. They'll keep the moisture for longer if they're stored at room temp but then they won't last as long. The choice is yours :-)
Freezer: For longer storage, tightly wrap the muffins in plastic wrap or place them in an airtight container and freeze for up to 2-3 months. Put the muffins in the refrigerator overnight before eating.
By following these storage guidelines, you can extend the 'shelf life' of your vegan chocolate chip muffins and enjoy their deliciousness for as long as possible.
VEGAN CHOCOLATE CHIP MUFFINS RECIPE
Prep-Time: 10 mins
Baking Time: 20-25 mins
Amount: 6 muffins
INGREDIENTS
250 ml oat milk
60 ml neutral oil
1 tsp vinegar (any vinegar will work)
2 tbsp vanilla essence
150 g white sugar
255 g plain flour
1 tbsp baking powder
1/2 tsp salt
100 g vegan chocolate chips
Topping:
1-2 tbsp demerara sugar
INSTRUCTIONS
1. Start by preheating your oven to 356°F (180°C) and preparing your muffin tin by lining it with paper liners or lightly greasing it.
2. In a medium bowl, combine the oat milk, neutral oil, vinegar, vanilla essence, and white sugar. Give it a whisk and let it sit for 5 minutes.
3. Gradually add the dry ingredient mixture to the bowl of wet ingredients and gently fold with a spatula until just combined. Avoid overmixing to prevent dense muffins.
4. Spoon or scoop the batter into the prepared muffin tin, filling each cup about two-thirds full and finish them by sprinkling demerara sugar on top.
5. Bake in the preheated oven for 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs.
6. Allow the vegan chocolate chip muffins to cool for 5 minutes and enjoy them with a nice cup of tea :-)
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