These dairy-free muffins are studded with chocolate chips and are so easy to make. These are bakery-style chocolate chip muffins, so they’re extra fluffy! The muffin tops puff up so beautifully and you get a nice crunch from the turbinado sugar, while the bottoms are fluffy and studded with rich chocolate chips.
Last week was a fun week. There were costumes, parties, lots of candy and snacks, and days off from school. But now sadly Purim is over and we need to get back into routine.
Also it means that Passover is in four weeks, and while we are going to be away, I always get stressed out around this time. There’s just a lot of preparation no matter what you’re doing. If you’re home, you gotta cook and clean; if you’re going away, you need to pack all your crap and make sure you don’t forget anything. We’re going to Israel and my daughter doesn’t have her passport yet, so that’s not stressful at all. Neither is a 12-hour flight with two littles.
But it’s cool. It’s gonna be fine, right?!
It is. Because until then I will eat at least 137457 of these bakery-style chocolate chip muffins. They are dairy free and delicious. Actually, the ones here contain dairy because while I made the whole batter dairy-free, I then realized that I only had dairy-filled chocolate chips in my house — insert eye roll and annoyance that my new pretty muffin tin is now dairy. Whatever, use dairy-free or pareve chocolate chips and these will be dairy-free!
The muffin tops puff up so beautifully and you get a nice crunch from the turbinado sugar, while the bottoms are fluffy and studded with rich chocolate chips.
My kids, my bestie, and her kids, gobbled these dairy-free muffins up in no time, so I know this recipe is a winner, and it comes together so super quickly! All you need is one medium sized bowl, a large measuring cup, a spatula, and a muffin tin, and you’re set. You dont even need muffin liners! All they really do is just take up time before you can inhale these, so skip it and thank me later.
What’s in dairy-free muffins?
Besides the usual lineup — all-purpose flour, granulated sugar, eggs, etc. — these easy chocolate chip muffins contain a few special ingredients. To make these 100% dairy-free, I used non-dairy milk in the batter (I prefer rice or soy milk, but use whatever you have on hand). I also used melted Earth Balance instead of butter, but any margarine will do.
Dairy-free chocolate chips are a must in this recipe, but, ya know, learn from my mistakes and double check that you bought the right kind.
For added flavor, I put a little orange juice in the muffin batter as well. The juice won’t make the dairy-free muffin batter taste orangey, it’ll just add a little somethin’ somethin’.
How to make dairy-free muffins
Guys, bakery-style chocolate chip muffins couldn’t be easier to make! Literally all you have to do is stir together the wet and dry ingredients in two separate bowls, and then combine the two. Be careful not to over mix the batter once you’ve added the wet ingredients into the dry. If you mix the batter too much, you’ll wind up with weirdly chewy muffins. Totally not what we’re going for here.
Bake the muffins for a few minutes at 400ºF, and then lower the temperature (you do NOT want to remove the muffins while the heat is lowering). Once the muffins are out of the oven, sprinkle them with turbinado sugar and let them cool just a tad before inhaling a few.
How to store muffins
You can keep these dairy-free muffins on your counter in an airtight container or plastic bag. You can also freeze these babies — just leave them on the counter to thaw when you’re ready to eat them. Or nuke them in the microwave for a few minutes if you’re desperate for a homemade chocolate chip muffin.
Can I add nuts to the batter?
Probably! You can play around with the mix-ins in this dairy-free muffin recipe. Just note that you probably don’t want to add fresh or frozen fruit to these muffins, as fruit contains a lot of moisture and may mess up the consistency of the batter.
You could also use chocolate chunks or mini chocolate chips in these muffins, just saying.
Need more breakfast recipes?
- Cherry Muffins with Dark Chocolate
- Carrot Cake Muffins with Crumb Topping
- Blueberry Lemon Scones
- Bourbon-Soaked Cherry Cinnamon Buns
- Crispy Strawberry Waffles
Need more dairy-free recipes?
- Dairy-Free Strawberry Heart Donuts
- Apple Cider Layer Cake with Dairy-Free Caramel Buttercream
- Dairy-Free Chocolate Ganache Tart
Dairy Free Chocolate Chip Muffins
- 3 cups all purpose flour1 1/2 cups granulated sugar1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda1 cup dairy free chocolate chips plus more for topping4 ounces or 1/2 cup rice or soy milk4 ounces or 1/2 cup orange juice3 large eggs1 teaspoon vanilla extract2/3 cup earth balance or margarine, meltedTurbinado sugar, for garnish
- Preheat your oven to 400° F. Spray a muffin pan with non stick spray and set aside.In a medium sized bowl combine the flour, sugar, baking powder, salt, and baking soda. Stir to combine, then add in the chocolate chips and stir until they are lightly coated.In a large measuring cup, measure out the milk substitute and orange juice.Add in the eggs and vanilla. Stir to break up the egg yolks.In the microwave, melt the earth balance, then add it to the egg mixture.Pour the wet ingredients into the dry ingredients and mix ONLY until it is just combined. Do not overmix or your muffins will come out tough. The batter will be lumpy, thats ok.Fill each muffin tin about 3/4 of the way full and add a few chocolate chips on topBake for 5 minutes on 400° and then reduce the oven temperature to 350° and bake for another 15 minutes or until the muffins are golden brown in color.Immediately after taking the muffins out of the oven, sprinkle them with the turbinado sugar and then allow to cool. Enjoy!