Sometimes you just need two big chocolate chip muffins and that’s all there is to it! This vegan recipe utilizes a bunch of pantry staples for a super quick and satisfying treat. We simply bake them in a pair of 1-cup ramekins! You wind up with a micro batch of simple, perfectly moist and tender muffins to enjoy with a maple sea salt latte or other hot beverage of choice.
I find myself doing a lot of low stakes, small batch baking lately. In the vein of this jumbo tahini chocolate chunk cookie, the idea for these muffins came to me.
These big muffins are based on my vegan blueberry muffins recipe with a few adjustments. Those muffins have a nutty edge of whole wheat flour and maple syrup as the sweetener. With these big chocolate chip muffins, I swapped the maple syrup for brown sugar. Chocolate chips are generally sweetened with cane sugar and using maple syrup seems a bit silly (and expensive) for a recipe where its subtle flavor will go undetected.
I tested a version of this with all soy milk for the liquid (rather than a mixture of vegan yogurt and soy milk) in the pursuit of simplicity. Unfortunately I didn’t love the results. The final version with yogurt puffs up a bit nicer and the resulting crumb is noticeably softer. You also get a slightly crusty top!
If you have a jumbo muffin tin feel free to use two of the cups in that instead of ramekins!
Two Big Chocolate Chip Muffins (Vegan)
Ingredients
- ⅓ cup (40 grams) all-purpose flour
- ⅓ cup (38 grams) whole wheat flour
- 2 tablespoons (27 grams) brown sugar (light or dark)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- scant ½ cup (75 grams) vegan chocolate chips
- ¼ cup + 1 tablespoon (70 grams) plain vegan yogurt
- 3 tablespoons unsweetened soy milk
- 2 tablespoons oil (I use sunflower)
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
Notes
- My personal vegan yogurt preference is Yoggu! High fat from the coconut and it has that nice tang to it. I use it in baked goods (especially cakes) often.
- I prefer mini chocolate chips in this muffin.
- I find that baking spray (which contains oil and flour) helps muffins to puff up more than plain oil alone. If you have it on hand, use it to grease the ramekins.
- Don’t forget to lower the oven temperature after 5 minutes!
Instructions
- Preheat the oven to 425°F. Grease two 1-cup ramekins with baking spray or oil and set them on a small baking sheet.
- In a medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Whisk to combine. Stir in the chocolate chips.
- To the dry ingredients, add the vegan yogurt, soy milk, oil, apple cider vinegar, and vanilla. Stir everything until well combined.
- Divide the batter between the two ramekins and smooth out the top.
- Bake the muffins at 425 for 5 minutes. Then, lower the heat to 350°F and bake for another 18-22 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
- Let the muffins cool before enjoying.
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