I made these muffins a few weeks ago when I was desperate for new breakfast ideas. Confession 1… we have made them twice a week since then. Confession 2… we have eaten them for snack, dinner and every other meal including breakfast. My kids go crazy over these and stare longingly into the oven as they bake. I was unsure how they would do as a dairy free recipe, but they were honestly just as good as the original recipe. They are easy to assemble, bake up perfectly, and are filled with gooey chocolate chips. Could there be anything better? If you asked my kids they’d say, NOPE!
The recipe is adapted from thestayathomechef.com and I think the adjusted cooking time is the reason these are the best homemade muffins. Adjusting the heat settings during baking give the muffins a crunchy exterior and soft inside.
Perfect Dairy Free (Or Not) Chocolate Chip Muffins
- 1/2 cup canola oil, or butter if not dairy free
- 1 cup sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 cup almond milk or regular milk if not dairy free
- 1 cup dairy free chocolate chips, (plus a little more) or regular chips if not dairy free
Preheat oven to 425 degrees and line a muffin tray with muffin liners.
In a mixing bowl, combine the oil or butter and sugar. Add in eggs, vanilla and milk.
In a separate bowl combine flour, salt and baking powder. Add to the wet mixture until batter forms.
Add in 1 cup chocolate chips
Fill each muffin tin with 1/3 c of batter. You can fill up pretty high and these will rise perfectly over the top without spilling over.
(Optional) Top each muffin with more chocolate chips.
Bake muffins at 425 degrees for 7 minutes. After 7 minutes adjust the heat to 350 degrees while leaving muffins in the oven. Bake for an additional 13-18 minutes or until toothpick inserted in the center comes out clean. Total baking time should be 20-25 minutes
Let cool slightly and remove from the tray.