Chocolate Chip Spiced Muffins
November 8, 2022
Take a look at these pretty chocolate chip spiced muffins! These are spiced with autumn flavors and are sure to bring a smile to your family’s tired faces in the mornings. Filled with vegan dark chocolate chips, this breakfast will fill you with that warm fall spirit.
In the Autumn I feel a need to bake. Not only does the oven warm my kitchen but there’s something so satisfying about biting into a fresh baked good when the temperatures drop outside. Lately, we have been rushing around doing All The Things this season, and the mornings feel hurried with people grabbing breakfast as they run out of the door to get to school. I decided to make some muffins last night so my kids could get a little something different from their normal morning fare of cereal, yogurt, and/or oatmeal.
This chocolate chip spiced muffins recipe takes about 30 minutes in total and is intentionally less sugary sweet so that a mid-morning energy slump doesn’t occur. I used regular all-purpose flour but GF 1 to 1 powder can be used as well. I opted for dark chocolate chips from Lily’s because we liked more bitter chocolate, but feel free to use semi-sweet chocolate chips if you prefer!
If you love these pretty cupcake/muffin liners that give that classic bistro feel, head over to this link to purchase your own!
Chocolate Chip Spiced Muffins
Ingredients
- 2 cups AP Flour
- 1/2 cup organic cane sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cup non-dairy milk
- 1/2 cup grapeseed or other neutral oil
- 2 tsp apple cider vinegar
- 1 tbsp vanilla extract
- 1 tbsp pumpkin or applie pie spice
- 1 cup dark chocolate chips
- organic powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees fahrenheit. Use a large muffin tin and 12 cupcake liners. (I like to use the tall liners pictured which can be purchased at the link above.)
- Get a big bowl and whisk all dry ingredients together. In a smaller bowl do the same for all wet ingredients. Add the wet to the dry and mix with a spatula or spoon.
- Gently stir in the chocolate chips and ensure they are well distributed. Fill the muffin tin with the batter, filling the sections almost to the top of the pan if you are using the tall liners like i did. If you are using traditional cupcake liners that do not extend beyond the tray top, fill each section 2/3 full.
- Bake for 25 minutes and then remove from oven. Check doneness by inserting a skewer or toothpick in the middle of a muffin. If it comes out dry/with a few crumbs on it it is done. If it has wet batter on it, throw the muffins back in for another 2 minutes or so.
- Dust some powdered sugar over the muffins using a small strainer for even distribution. These can be eaten right away or stored in a container for the next day. If stored in the fridge, muffins will keep a few days. These warmed nicely in the air fryer the next morning!
Notes
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Kate Veltkamp
Hi, I'm Kate, the passionate chef behind The Friendly Feast! Here, I share delicious plant-based recipes that make cooking fun, easy, and family-friendly. Whether you're looking for weeknight meals, seasonal favorites, or tips for incorporating more plants into your life, you're in the right place. Let's cook up something delicious together!
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