Vegan Chocolate Chip Muffins

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheating

2. Step 2

   Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt together in the mixing bowl until evenly combined.

   Parallel with step: 1

   Ingredients used: 250.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 3.0 gr Baking Soda, 150.0 gr Granulated Sugar, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Add the plant milk, vegetable oil, apple cider vinegar, and vanilla extract to the mixing bowl, then whisk just until no dry streaks remain.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 180.0 ml Plant Milk, 5.0 ml Vanilla Extract, 80.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Fold 150.0 gr of the dairy-free chocolate chips into the batter with the rubber spatula. Divide the batter evenly among the 12 cups of the muffin tin.

   Cookware: mixing bowl, muffin tin — 12-cup, rubber spatula

5. Step 5

   Sprinkle the remaining 20.0 gr of dairy-free chocolate chips over the batter, then bake the muffin tin at 190°C for 20 minutes, until the tops are golden and the centers spring back lightly.

   Timer: 20 min (fixed)

   Cookware: muffin tin — 12-cup, oven — 190°C

6. Step 6

   Let the muffins cool in the muffin tin for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: muffin tin — 12-cup

7. Step 7

   Transfer the muffins to the cooling rack and cool for 5 minutes more, until firm enough to handle.

   Timer: 5 min (fixed)

   Cookware: cooling rack, muffin tin — 12-cup