With a pillowy soft texture, crunchy caramelized topping, and dark chocolate in every bite, these Vegan Chocolate Chip Muffins may just be the muffins of your dreams. They look and taste gourmet but are easy to make.
– Oat milk – Vegan sour cream – Flaxseed meal – Apple cider vinegar – All-purpose flour – Baking powder – Baking soda – Sea salt – Cinnamon – Nutmeg – Cane sugar – Vegan butter – Vanilla extract – Dark chocolate – Coarse or raw sugar
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a separate large bowl, whisk together the flax eggs, melted butter, and sugar together.
To finish, add in the sour cream, buttermilk, and vanilla extract and whisk well to combine. Gently fold the dry ingredients into the wet. Stir until the two are JUST combined – do not overmix!
The batter will be quite thick and not runny. Finish by folding the dark chocolate into the batter. Fill the prepared muffin tins to the top with the batter. Sprinkle some coarse sugar on top of each muffin before pressing the reserved chocolate onto the tops.
Bake in the oven at 425ºF/218ºC oven for 6 minutes, then lower the temp to 350ºF/175ºC and bake for another 16 to 20 minutes, or until a toothpick inserted in the middle comes out clean.