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+ servings
Classic chocolate chip muffins turned dairy free! They come together quickly and taste so good you wouldnt even know they are dairy free. #chocolatechipmuffins. Frostingandfettuccine.com
5 stars (3 ratings)

Dairy Free Chocolate Chip Muffins

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!

Ingredients

  • 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

Instructions
 

  • 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!

Notes

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.
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