Bakery-Style Chocolate Chip Muffins
These bakery-style chocolate chip muffins are tall, fluffy, and packed with chocolate chips in every bite. I wanted a muffin that felt like something you’d get from a bakery case, but still worked for our food allergies. They are made completely dairy-free, egg-free, and nut-free, and stay moist thanks to applesauce. The texture is soft and tender with those little pockets of melted chocolate throughout. They are perfect for quick breakfasts, lunchboxes, or an easy snack when you want something homemade without much effort.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tbsp + 1 tsp cornstarch
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 cup dairy-free milk (oat, soy, or rice work best)
- 1/3 cup unsweetened applesauce
- 1/3 cup neutral oil (canola, sunflower, or light olive)
- 1 Tbsp apple cider vinegar (or white vinegar)
- 2 tsp vanilla extract
- 1 1/4 cups dairy-free chocolate chips
- Optional: raw sugar to sprinkle on top
Instructions
- 1Preheat and prep
Preheat the oven to 375F. Line a muffin tin with paper liners or grease well.
- 2Mix the batter
In a large bowl, whisk together dairy-free milk, applesauce, oil, vinegar, vanilla, and both sugars until smooth. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to wet and gently fold until just combined. A few lumps are okay. Fold in chocolate chips.
- 3Fill and top
Fill each cup about 3/4 full. Sprinkle the tops with coarse sugar and extra chocolate chips.
- 4Bake
Bake for 18-22 minutes until a toothpick comes out clean. For jumbo muffins, bake at 400F for 5 minutes, then reduce to 350F and bake 18-22 minutes. For a domed top, start at 400F for 5 minutes then lower to 350F.
- 5Cool and serve
Cool in pan for 10 minutes before transferring to a wire rack.
