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Two dairy free chocolate chip muffins stacked on each other, next to some scattered chocolate chips and a napkin.

Dairy Free Chocolate Chip Muffins

These dairy free chocolate chip muffins are fluffy, full of rich chocolate chips, and even have that bakery-style sugar coating on top!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free chocolate chip muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 338 kcal
Author Dairy Free for Baby


  • 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
  • cup oat milk (or another milk alternative)
  • 1 cup dairy-free chocolate chips
  • 2 tbsp turbinado sugar (optional)


  1. Preheat the oven to 375 degrees F. Grease a 12-count muffin tin.
  2. In a large bowl, mix together the butter, oil, granulated sugar, eggs, and vanilla, until light and creamy.

  3. 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.
  4. Fold in the chocolate chips.
  5. 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.

  6. Let cool in the muffin tin for 5 to 10 minutes, then remove and place on a wire rack to finish cooling . Enjoy!

Recipe Notes

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%