This chocolate chip muffin recipe is dairy-free, quick and easy without butter perfect for snack or breakfast. It is a soft muffin with the crusty on top.
I always have a bunch of kids at home for playdate or sleepover. I make sure that I have some snack ready whenever they hungry. Of course, I always offer them fruit or smoothies, but I also bake something for them.
They love my Chocolate Chip Oatmeal Cookies, it always on request if I offer to bake something for them. The Double Mini Chocolate Chip Cookies is the famous one here too, I cook it numerous times, and I lost count on this one.
I can’t remember how many times I bake these cookies for family or friends. Good thing I love to bake, and always try to come up with a new recipe for baked goods. Another thing that I always bake for them is muffins.
Although these Easy Chocolate Chip Muffins is not the new one, I think it is okay to share it now. It is so easy to make, and you don’t need any butter for ingredients. I use oil to replace the butter.
I use dairy-free coconut milk for liquid, feel free to use any milk you like or use the dairy milk if you don’t have any allergy to it.
- 2 egg
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup dairy free milk
- 1 tsp salt
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 1/2 cup unbleached all purpose flour
- 1 1/2 cup semi-sweet dairy-free cup chocolate chip
Preheat oven to 425 °F, prepare 12 muffin tin, line it with muffin cup.
In a mixing bowl, beat egg and sugar until fluffy, add oil, vanilla extract and milk, beat it.
In another bowl, mix flour, baking powder, salt, cinnamon powder.
Pour the wet mixture into dry mix. Fold it with the spatula, do not overmix.
Add 1 cup chocolate chips, fold it with the spatula.
Pour the batter into muffin cup about 3/4 full, put the rest of the chocolate chip on top of each muffin.
Bake it in the oven for 5 minutes then turn the oven down to 350 °F without opening the oven door.
Bake it for another 10-15 minutes, check the muffins after 10 minutes.
Muffins are ready when the toothpick comes out clean.
- Canola oil is a neutral oil, so it is perfect for this recipe.
- The muffin will stay fresh and soft up to 3-4 days in a covered container in the room temperature.
The kids and us grown-up love these muffins. Although it will stay fresh up to 3-4 days, it always the best thing to eat it freshly baked right from the oven.
More of easy muffin recipes