These dairy free chocolate chip muffins are fluffy, full of rich chocolate chips, and even have that bakery-style sugar coating on top! They’re easy to make with a handful of simple ingredients. This is definitely a sweet and decadent muffin that the whole family will love.
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Here’s a photo of the ingredients you’ll need for this recipe, along with selected ingredient notes:
- Dairy-free butter – With all the dairy free butters on the market these days, you’ve got a lot to choose from! I personally recommend using Country Crock avocado oil sticks for this recipe. You can also use Earth Balance vegan buttery sticks. Using dairy-free butter gives these muffins that slightly-buttery taste, while using oil along with this helps keep the muffins moist and tender.
- Chocolate chips – There are many brands that make dairy-free chocolate chips. As a quick tip, always check the label – some people assume “dark chocolate” automatically means dairy free, and this is not true. I personally like using Enjoy Life dark chocolate chips for this recipe. You can also use Walmart “Free From” Morsels or Nestle Allergen Free Morsels (again, remember to double check these as sometimes the packaging can look like other product lines that do contain dairy).
- Turbinado sugar – You ever have one of those bakery muffins with the big sugar granules on top? How awesome are those?! With turbinado sugar, you can create your own version like that at home. It’s a coarse, partially refined sugar that will give you that nice crunchy, sugary bite on top. If you don’t like that or don’t have it on hand, just skip this part!
You’ll find the full recipe amounts and ingredients in the recipe card below, but here’s a helpful overview with photos.
Start by mixing together the dairy-free butter, oil (either avocado or canola oil works!), sugar, egg, and vanilla. It should be nice and creamy, like this:
In a separate medium bowl, mix together the flour, baking powder, and salt.
Pour that into the other bowl with the butter/sugar/egg mixture, and also pour in the oat milk. Stir everything until it’s just combined. Fold in the chocolate chips.
Pour the batter into a greased muffin tin, and then sprinkle the turbinado sugar on top.
Last step is to bake ‘em! They’ll take about 18 to 21 minutes. When they’re done, let them cool in the muffin tin for about 5 to 10 minutes, then remove and let them cool on a wire rack.
Now dig in and enjoy!
Here are some common questions that may come up as you prepare this recipe:
Store the muffins in a zip top bag or an airtight container at room temperature. For best quality, enjoy within 3 days.
Yes. Cool completely, then place in a zip top bag and store in the freezer. When you’re ready to enjoy a muffin, place it in the microwave for about 30-45 seconds.
Sure! While most muffin recipes don’t translate easily to a cupcake, chocolate chip muffins do. Feel free to leave off the turbinado sugar, and instead add chocolate frosting once the muffins are cooled.
Allergen in this recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something or manufacturer formulations can change.
As written, this recipe is dairy free.
Depending on your choice of dairy-free butter and chocolate chips, this recipe may contain soy or nuts. I used Country Crock Avocado Oil Sticks and Enjoy Life Chocolate Chips, which made this recipe free of those allergens by ingredients. (However, Country Crock sticks do state “may contain soy” – this is a voluntary cross contamination warning).
This recipe does contain wheat/gluten and eggs. If you want to make a gluten-free version, you should be able to use a measure-for-measure gluten-free flour blend. I don’t recommend substituting the eggs in this particular recipe.
More Muffin Recipes
Looking for more tasty dairy free muffins? Try one of these options:
- Dairy free double chocolate muffins
- Three ingredient pumpkin muffins (so easy!)
- Dairy free blueberry lemon muffins
- Dairy free cranberry orange muffins
- Raspberry muffins (gluten free and vegan)
I hope you enjoy these dairy free chocolate chip muffins as much as my family does! If you get a chance to try them, feel free to leave a recipe rating or comment below.
Dairy Free Chocolate Chip Muffins
- ⅓ cup dairy-free butter, softened (i.e. Country Crock plant butter with avocado oil)
- ¼ cup avocado oil (or canola oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup oat milk (or another milk alternative)
- 1 cup dairy-free chocolate chips
- 2 tbsp turbinado sugar (optional)
Preheat the oven to 375 degrees F. Grease a 12-count muffin tin.
In a large bowl, mix together the butter, oil, granulated sugar, eggs, and vanilla, until light and creamy.
In another medium bowl, combine the flour, baking powder, and salt. Stir to evenly distribute the dry ingredients, then pour them into the bowl of wet ingredients. Pour in the oat milk and mix everything until just combined.
Fold in the chocolate chips.
Pour the batter into the greased muffin tin. Sprinkle the turbinado sugar on top (if using). Bake at 375 degrees F for 18 to 21 minutes.
Let cool in the muffin tin for 5 to 10 minutes, then remove and place on a wire rack to finish cooling . Enjoy!
Nutrition analysis (approximate per muffin): 338 calories, 16.5 g fat, 6.5 g saturated fat, 250 mg sodium, 43 g carbohydrate, 2.5 g fiber, 22.5 g sugar, 4.5 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 16%, Potassium: 3%
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