Vegan Bakery-Style Choc Chunk Crumb Muffins
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These beautiful muffins have to be my number one recipe. Just look at that muffin top! Fluffy and delicate on the inside, golden and slightly crisp on the outside. Jam packed with melty chocolate chunks, topped with an addictive cinnamon oat streusel. The p-e-r-f-e-c-t muffin. This is a small batch recipe, so it only makes 6 bakery-style muffins, but I wouldn’t blame you for doubling the recipe, they are just too good!
As a vegan, it can sometimes be a struggle getting your cakes to rise properly. That’s why in this recipe I use 3 things that will ensure your muffins rise sky high, and stay beautifully fluffy in the center. 1) Flax eggs. This will keep your muffin stabilised and help it keep its shape. 2) Vegan yogurt. This will keep the batter light and airy, leaving you with a fluffy muffin. 3) Vegan ‘buttermilk’. A combination of vegan milk and a splash of acidity, such as lemon juice or cider vinegar. This will then curdle, and will create a reaction with the baking soda in the recipe. This will again, help you get a soft stabilised muffin.
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Equipment needed
- Mixing bowl
- Small mixing bowl
- Measuring cups / kitchen scales
- Measuring spoons
- Whisk
- Wooden spoon / spatula
- Muffin pans
- Batter scooper
Ingredient needed
- Vegan butter ~ Melted butter allows for a richer muffin and a better structure.
- Sugar ~ Caster sugar or granulated work best, you can use a non-refined option if you prefer but the taste will vary.
- Flax eggs ~ This is used as an egg substitute. To make one flax egg, combine 1tbsp ground flax and 2tbsp water. Let sit until jelly like texture (about 5 minutes).
- Vanilla ~ Preferably use high quality vanilla for the best flavour. Extract, paste or bean will work.
- Vegan greek yogurt ~ This will ensure that your muffins stay soft and fluffy. Greek is best, but normal vegan yogurt will also work.
- Vegan milk ~ I use oat milk but you can use whichever you prefer.
- Flour ~ Be sure to use self-raising flour.
- Baking powder ~ This raising agent will make sure your muffins rise properly.
- Baking soda ~ This makes your muffins soft and fluffy.
- Salt ~ Will enhance the flavour.
- Chocolate ~ I use chocolate chunks rather than chips, but use whatever you prefer.
- Brown sugar ~ This will make the streusel taste caramelly.
- Plain flour ~ This is used for the streusel topping.
- Oats ~ I use large cut oats. This is for the streusel.
- Demerara sugar ~ To give a crunch to the muffin tops.
- In a small saucepan, melt the vegan butter until browned.
- To a mixing bowl, combine the sugar and melted butter.
- Add the flax egg, vanilla, yogurt and milk. Whisk until smooth.
- Add the flour, baking powder, baking soda and salt. Whisk until few lumps remain.
- Add the chocolate chunks and gently fold in.
- Let the batter rest for 10-15 minutes while the oven pre-heats at 220c/200c fan. Make the streusel in the mean time.
- To a small bowl, add the flour, sugar, oats, cinnamon and melted butter. Combine with a fork.
- Scoop the batter into 6 muffin liners and top with streusel, demerara sugar and more choc chunks.
- Bake for 7 minutes, then lower the heat to 180c/160fan without opening the oven. Bake for another 13 minutes.
- Let cool completely and enjoy! (or eat warm)
The iconic choc chip muffin came into this world during the 18th century. Muffins were first introduced in England in the mid 1800s. Within no time, muffins began to gain popularity and many people started selling them on the streets of London as an after tea snack by people called the “Muffin Men”.
The word “muffin” is thought to have came from either the German word “muffen” which means “little cakes”, the Greek word “maphulla” meaning “cake baked on griddle” or the French word “mou-pain” meaning “soft bread”.
National muffin day is celebrated across the world on the 27th May when many people bake all sorts of muffins. If you are wondering how you are to celebrate it, here is your guide!
- 1 – First, make a batch of these divine choc chip muffins.
- 2 – Then, eat as many as your heart desires.
- 3 – If there happens to be any left, share them with your family or friends.
- 4 – Done! Now you know how to celebrate national muffin day.
- Measuring ingredients – It is very important to measure your ingredients precisely, so the recipe works as it is supposed to. When using measuring cups, I suggest spooning the dry ingredients into the cup, then with the back of a butter knife, smooth the top. This will make sure you have the right amount of ingredients.
- Overmixing the batter – This is a very common mistake in baking. Try your best NOT to overmix the batter because this will overwork the gluten resulting in a dense, slightly chewy muffin. It will also cause your muffin to be less fluffy and not rise as well as it should. Make sure to avoid this mistake!
- Batter resting – This allows the starch molecules in the flour to absorb the liquid in the batter, leading them to swell. This will give them a high rising muffin top!
Fun Facts
- Four U.S states have adopted a state muffin.
- Muffins were invented by the Welsh, in the 10th century.
- The English nursery rhyme “The Muffin Man” was written around 1820.
- Corn muffin is Massachusetts official state muffin.
- Cocoa beans were once used as currency.
- The first chocolate bar was created in 1847.
- Chocolate was first consumed as a beverage.
- Cocoa trees can live up to 100 years.
Vegan Bakery-Style Choc Chunk Crumb Muffins
Prep time: 20 mins Serves: 6 muffins Cook time: 20 mins
- INGREDIENTS (muffins)
- 1/2 cup caster sugar
- 1/4 cup melted vegan butter
- 1 flax egg*
- 1 tsp vanilla
- 3 tbsp vegan yogurt
- 1/3 cup + 1 tsp lemon juice*
- 1 cup self-raising flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegan small chocolate chunks
- INGREDIENTS (streusel)
- 2 tbsp melted vegan butter
- 3 tbsp brown sugar
- 1/4 cup plain flour
- 2 tbsp large oats
- 1/4 tsp cinnamon
- Demerara sugar + choc chunks for topping (optional)
- METHOD
- 1) In a small saucepan, melt the vegan butter until browned.
- 2) To a mixing bowl, combine the sugar and melted butter.
- 3) Add the flax egg, vanilla, yogurt and milk mixture. Whisk until smooth.
- 4) Add the flour, baking powder, baking soda and salt. Whisk until few lumps remain.
- 5) Add the chocolate chunks and gently fold in.
- 6) Let the batter rest for 10-15 minutes while the oven pre-heats at 220c/200c fan. Make the streusel in the mean time.
- 7) To a small bowl, add the flour, sugar, oats, cinnamon and melted butter. Combine with a fork.
- 8) Scoop the batter into 6 muffin liners and top with streusel, demerara sugar and more choc chunks.
- 9) Bake for 7 minutes, then lower the heat to 180c/160fan without opening the oven. Bake for another 13 minutes.
- 10) Let cool completely and enjoy! (or eat warm)
NOTES
- *To make a flax egg, combine 1tbsp ground flax with 2tbsp water. Mix and allow to sit until gelatinous (about 5 minutes).
- *Combine the milk and lemon juice, let curdle for about 10 minutes before using.
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