Chocolate Chip Muffin

This moist and fluffy vegan chocolate chip muffin recipe is the most delightful way to start your morning! It’s made with simple ingredients and easy enough that you can whip it up in minutes.

Muffins are one of my favourite things to bake. They’re never fussy; once you master the technique, they always turn out well, and you can eat them all day long. What’s not to love?! These vegan chocolate chip muffins are my current favourite—perfectly sweet, with a soft, tender crumb that pairs wonderfully with your favourite morning coffee or tea.

• ⅔ cup vegan butter, melted – 145g
• 1 cup light brown sugar, 200g
• ¾ cup vegan yogurt, 180g
• 2 teaspoons vanilla extract, 10ml
• ¾ cup plant based milk, almond, oat, or soy – 180ml
• 3 cups all-purpose flour, 375g
• 2 teaspoons baking powder, 8g
• ½ teaspoon baking soda, 2g
• ¼ teaspoon salt, 1g
• ½ teaspoon cinnamon , 1.3g
• 1 ½ cup vegan mini chocolate chips, plus 2 tablespoons for the top – 240g