Meet the ultimate hybrid dessert – Chocolate Chip Muffin Cupcakes! These treats have the tender crumb of a muffin with the sweetness of a cupcake, loaded with melty chocolate chips. 100% vegan, easy to make, and perfect for breakfast or dessert!
Ingredients
For the Muffin Cupcakes:
- 1¾ cups all-purpose flour
- ¾ cup brown sugar (or coconut sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk (or oat milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ¾ cup vegan chocolate chips
For the Optional Glaze:
- ½ cup powdered sugar
- 1 tbsp almond milk
- ½ tsp vanilla extract
Instructions
1️⃣ Prep:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
2️⃣ Make the Batter:
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix almond milk, oil, vinegar, and vanilla.
- Combine wet and dry ingredients until just mixed (don’t overstir). Fold in chocolate chips.
3️⃣ Bake:
- Fill liners ¾ full. Bake for 18-22 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a rack.
4️⃣ Glaze (Optional):
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
