Bakery-Style Vegan Chocolate Chip Muffins
From: Ian Seddon's Cookbook
🥘 Ingredients
- oat milk 1 cup
- vegan sour cream ½ cup
- Coconut
- flaxseed meal 2 tbsp
- apple cider vinegar 1 tbsp
- all-purpose flour 2 ¾ cup
- baking powder 2 ½ tsp
- baking soda ½ tsp
- fine sea salt ½ tsp
- ground cinnamon 1 tsp
- ground nutmeg ¼ tsp
- organic cane sugar ¾ cup
- vegan butter 0.33 cup
- pure vanilla extract 2 tsp
- 60 to 75% dark chocolate 1 ½ cup
- coarse or raw sugar 1-2 tbsp
Vegan sour cream is a magical ingredient here, adding moistness, richness, and great texture without making the muffins dense. When we tried this recipe with just oat milk, the muffins were good but somewhat dense. Skip the muffin liners, and use cooking spray or oil on the muffin tins. Muffin liners prevent the sides from browning, stick to the muffin, and inhibit the muffins from rising. Storage: Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer. Nutrition boost: You can use 100% whole wheat pastry flour as a 1:1 substitution, or use a 50-50 mix of spelt flour and all-purpose flour. Alternatively, try substituting up to 1 cup of all-purpose flour with oat flour (but don’t go any higher than that or the muffins will crumble and/or get too dense). Nutrition boost: Use dark chocolate with a higher cacao content (e.g., 75%).
-
1Gather: oat milk , vegan sour cream , Coconut oil or cooking spray to grease the tin, flaxseed meal , apple cider vinegar , all-purpose flour , baking powder , baking soda , fine sea salt , ground cinnamon , ground nutmeg , organic cane sugar , vegan butter , pure vanilla extract , 60 to 75% dark chocolate , coarse or raw sugar .
-
2Measure out the milk and sour cream and allow them to sit on your counter to come to room temperature (20 to 30 minutes).
-
3Arrange a rack in the middle of the oven. Preheat the oven to 425ºF / 218ºC. Grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray–be generous to avoid sticking.
-
4In a small bowl, whisk together the flaxseed meal and 1/4 cup of warm water. Set aside for 10-15 minutes to gel up.
-
5Add the apple cider vinegar to the milk and stir. This creates the "buttermilk". Stir and set aside for 5-10 minutes .
-
6Chop the chocolate (not too finely). Set aside 1/4 cup of the chopped chocolate or chocolate chips for the topping.
-
7In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
-
8In a large bowl, whisk together the flax eggs, melted butter, and sugar until combined. Then whisk in the sour cream, buttermilk and vanilla extract. It’s okay if there are tiny chunks of sour cream unblended.
-
9Add the dry ingredients to the wet. Gently fold together until JUST combined, do not overmix. The batter will be thick and not runny. Some clumps are okay. Gently fold in the chocolate with a silicone spatula.
-
10Fill the muffin tins nearly to the top with the batter. Sprinkle a bit of the coarse sugar on top of each muffin and press the reserved chocolate pieces or chips into the tops.
-
11Bake at 425ºF / 218ºC for 6 minutes . Then, without opening the oven door, reduce the heat to 350ºF / 175ºC and bake for another 16 to 20 minutes, or until a toothpick comes out clean or with a few crumbs.
-
12Transfer to a cooling rack and cool for 20-30 minutes . Use a small offset spatula or butter knife to loosen the muffins. Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.