Bakery-Style Chocolate Chip Muffins
Tall, fluffy, bakery-style muffins packed with chocolate chips and made completely dairy-free, egg-free, and nut-free. Moist thanks to applesauce and perfect for breakfast or snacking.
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.
