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powdered sugar dusted on chocolate chip muffins

Chocolate Chip Spiced Muffins

An autumnal nod to a classic vegan chocolate chip muffin
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 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

To purchase these unique muffin liners, click here!
Keyword muffins