This moist and fluffy vegan chocolate chip muffin recipe is the most delightful way to start your morning! It’s made with simple ingredients and easy enough that you can whip it up in minutes.
Muffins are one of my favourite things to bake. They’re never fussy; once you master the technique, they always turn out well, and you can eat them all day long. What’s not to love?! Although I have a soft spot for my Blueberry Muffins and Pumpkin Cream Cheese Muffins , these vegan chocolate chip muffins are my current favourite—perfectly sweet, with a soft, tender crumb that pairs wonderfully with your favourite morning coffee or tea.
These Chocolate Chip Muffins Are the Best Way to Start Your Day
Nothing beats the comforting aroma of freshly baked muffins to kickstart your morning! Here’s why you’re going to love this recipe:
- Just sweet enough . Some bakery-style chocolate chip muffins taste like a dessert, with sugary-sweet batter and heaps of chocolate chips. My recipe is a little more balanced, giving you the sweetness and chocolate you crave without overdoing it.
- Moist and tender . The addition of vegan yogurt gives these chocolate chip muffins a moist, tender crumb that you will adore.
- Simple ingredients . I always want my vegan baking recipes to be accessible to everyone! All of the ingredients you need are simple and easy to find at any grocery store. You don’t even need a fancy vegan egg replacer !
Notes on Ingredients
Here’s a look at the ingredients that make these vegan chocolate chip muffins so delicious. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – I love to use my homemade vegan butter when I’m baking.
- Light brown sugar – Provides sweetness and a hint of molasses flavor.
- Vegan yogurt – You can use any plain vegan yogurt from the grocery store or this homemade vegan yogurt .
- Vanilla extract
- Plant-based milk – Whatever you like or have on hand. Just make sure it’s unflavoured and unsweetened.
- All-purpose flour – Swap in a 1:1 gluten-free flour to make these muffins gluten-free.
- Baking powder and baking soda
- Salt
- Cinnamon – Adds a little bit of warmth to the recipe.
- Vegan mini chocolate chips – I like using mini chocolate chips because they’re more evenly distributed throughout the muffin.
How to Make Chocolate Chip Muffins
Follow these simple steps and you’ll be on your way to fluffy, tender chocolate chip muffins!
Mix the wet ingredients.
- Prepare. Preheat your oven to 400°F and line a 12-cup muffin tin .
- Mix the wet ingredients . Whisk the vegan butter, brown sugar, yogurt, vanilla, and plant-based milk until smooth.
- Combine the dry ingredients . In another bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Finish the batter . Fold the dry ingredients into the wet until just combined, then fold in the chocolate chips.
Fill the muffin pan.
- Bake. Divide the batter into the pan and sprinkle the tops with chocolate chips and extra brown sugar, if desired. Bake for 20-24 minutes, or until the tops are golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.
Tips for Success
For perfectly baked vegan chocolate chip muffins every time, follow these tips and tricks!
- Go by weight, not volume . Measuring ingredients accurately ensures the best texture and flavour. Use a kitchen scale and the gram measurements in the recipe if you can!
- Avoid overmixing the batter . This can result in dense, tough muffins. Mix until the dry ingredients are just combined with the wet. It’s okay if there are a few lumps and streaks of flour.
- Allow the muffins to cool on a wire rack . This helps prevent soggy bottoms and maintain the muffins’ texture.
Variations
Here are a few simple variations to try with this chocolate chip muffin recipe.
- Orange zest . Mix in the zest of one orange to infuse some citrus flavour into your muffins.
- Crispy-crunchy top . Add coarse Turbinado sugar to the tops of the muffins before baking for a bakery-style crunchy topping.
- Double chocolate . Use a combination of white chocolate and semisweet chocolate chips.
Serving Suggestions
There are days when a chocolate chip muffin and Dirty Chai Latte is all I need for breakfast, and then there are days when I want to add a little protein to the mix! I love this Protein Pudding alongside one of these muffins, or if I want something savoury with it, I’ll go for my Fluffy Tofu Scramble .
How to Store
- Room temperature : Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
- Freezing : These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.
More Vegan Muffin Recipes
- Apple Streusel Muffins
- Double Chocolate Banana Muffins
- Pumpkin Banana Muffins
- Vegan Zucchini Muffins
- Vegan Lemon Poppyseed Muffins
Ingredients
- ⅔ cup vegan butter , melted – 145 g
- 1 cup light brown sugar , 200 g
- ¾ cup vegan yogurt , 180 g
- 2 teaspoons vanilla extract , 10 ml
- ¾ cup plant based milk , almond, oat, or soy – 180 ml
- 3 cups all-purpose flour , 375 g
- 2 teaspoons baking powder , 8 g
- ½ teaspoon baking soda , 2 g
- ¼ teaspoon salt , 1 g
- ½ teaspoon cinnamon , 1.3 g
- 1 ½ cup vegan mini chocolate chips , plus 2 tablespoons for the top – 240 g
Instructions
- Preheat your oven to 400 (200C). Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the melted vegan butter, light brown sugar, vegan yogurt, vanilla extract, and plant based milk until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the vegan chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra chocolate chips and sprinkle with extra light brown sugar.
- Bake the muffins for 20-24 minutes, or until the toothpick comes out clean and the tops are golden brown.
- Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
- Room temperature : Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
- Freezer : These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.
Chocolate Chip Muffin Recipe
Ingredients
- ⅔ cup vegan butter melted - 145 g
- 1 cup light brown sugar 200 g
- ¾ cup vegan yogurt 180 g
- 2 teaspoons vanilla extract 10 ml
- ¾ cup plant based milk almond, oat, or soy – 180 ml
- 3 cups all-purpose flour 375 g
- 2 teaspoons baking powder 8 g
- ½ teaspoon baking soda 2 g
- ¼ teaspoon salt 1 g
- ½ teaspoon cinnamon 1.3 g
- 1 ½ cup vegan mini chocolate chips plus 2 tablespoons for the top – 240 g
Instructions
- Preheat your oven to 400 (200C). Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the melted vegan butter, light brown sugar, vegan yogurt, vanilla extract, and plant based milk until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the vegan chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra chocolate chips and sprinkle with extra light brown sugar.
- Bake the muffins for 20-24 minutes, or until the toothpick comes out clean and the tops are golden brown.
- Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
- Room temperature : Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
- Freezer : These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.
Nutrition
Chocolate Chip Muffin Recipe https://jessicainthekitchen.com/chocolate-chip-muffin-recipe/ January 27, 2026
Pistachio pesto combines fresh basil leaves with nutty pistachios for a completely different spin on pesto. Whether you use it on pasta, veggies, or pizza, it’s always delish!
Do I have a weakness for pesto? Judging by my abundance of pesto recipes, from Basil Pesto to Parsley Pesto , Vegan Pesto Pasta to Kale Pesto Pizza , I’d say yes. But it’s not going to stop me! I’m going to keep pesto-ing! And this pistachio pesto is my current favourite. Pine nuts aren’t everyone’s cup of tea, but pistachios are a real crowd-pleaser, with a slightly sweeter and nuttier flavour profile. This might just become your new go-to pesto recipe!
Why This Pistachio Pesto Should Be a Staple in Your Kitchen
Here are all the reasons to add this recipe to your meal plan ASAP.
- Pesto with a twist . Typically, basil is the star in a pesto recipe. But in pistachio pesto, you get a lot more nuttiness and earthiness, along with a subtle sweetness.
- Easy to make . Homemade pesto is a cinch to whip up! I share methods to make this pistachio pesto with a mortar and pestle and food processor below, but either way, it only takes a few minutes of your time and effort.
- So many ways to use it . Whether tossed with pasta, spread on sandwiches, or spooned over roasted veggies, pistachio pesto adds a flavour boost to any dish.
Notes on Ingredients
Here are some tips to help you choose the best ingredients for this pistachio pesto recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – A key player in any pesto! Make sure it’s fresh, without any green sprouts.
- Sea salt
- Basil – Genovese basil is the most common variety used to make pesto, but if you’re growing another type in your garden, that will absolutely work too.
- Pistachios – Save your manicure (and sanity) and buy the pistachios that are already shelled.
- Vegan Parmesan cheese – You can use homemade Vegan Parmesan or store-bought.
- Olive oil
- Ground black pepper – This is optional, but it will add a little warmth and subtle heat (if you add enough) to your pistachio pesto.
How to Make Pistachio Pesto
You’ve got two options for making this pesto: mortar and pestle or food processor. I like using the mortar and pestle personally; it gives me more control over the texture and I think it does a better job releasing the basil’s oils into the pesto because the leaves are being smashed, not chopped with a blade.
Mortar and Pestle Method
Mash the garlic with the salt.
- Mash the garlic and salt . Add the garlic and salt to the mortar (that’s the bowl) and use the pestle to grind it into a paste.
- Add the basil . Pound and grind the basil into the garlic mixture in two batches. Once the first batch is incorporated, add the remaining basil and work that in.
Add the pistachios.
- Add the pistachios . Now, add the pistachios to the mortar. Pound them first to break them up, then use the pestle to grind them smooth.
- Incorporate the vegan Parmesan . Add the vegan Parmesan and black pepper, if you’re using it, and grind that in.
Drizzle in the first 2 tablespoons of oil.
- Finish . Drizzle in 2 tablespoons of olive oil, then use a spoon to stir in the rest. Serve immediately or store for later.
Food Processor Method
Pulse the garlic, salt, and pistachios in your food processor, then add the basil, vegan Parm, and pepper and pulse again. Slowly drizzle in the olive oil while continuing to pulse.
Tips and Variations
- Swap out the vegan Parmesan . You can use nutritional yeast instead, which adds a similar cheesy flavour.
- Make it with roasted garlic . For a garlic flavour that’s more mellow and sweet than pungent, use Roasted Garlic or Air Fryer Roasted Garlic . Add a whole head of garlic to the pistachio pesto.
- Control the texture . For a chunky pesto, you can grind (or pulse) the ingredients for a shorter amount of time. A chunky pesto will add some texture to pasta, but it’s not as good for pizza, sandwiches, or any other application where you’ll be spreading it.
- Give it a pop . If you’d like, you can brighten up the flavour of your pesto with lemon zest, a squeeze of lemon juice, or a splash or red or white wine vinegar. This is delicious for a pesto potato salad or pasta salad!
Serving Suggestions
Your options for this pistachio pesto? Endless! Here are some ideas to get you started, though.
- Pasta . The classic! Toss the pesto with your favourite pasta shape, or level up and add some veggies too.
- Pizza . Use pesto as a base instead of traditional tomato sauce, or drizzle it over your pizza as a finishing touch. (This Almond Flour Pizza Crust is my favourite!)
- Veggie dip . Add a spoonful of pesto to and swirl it into Homemade Hummus or Vegan Whipped Feta Dip for another layer of flavour.
- Sandwiches . Use pesto as a spread on sandwiches or wraps. It would be great on this Vegan Chicken Parm Sandwich !
- Potatoes . Crispy Smashed Potatoes are especially delicious with a drizzle of pistachio pesto.
- Vegetables . Try this pesto with Grilled Vegetables .
How to Store
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup (like this Tomato Tortellini Soup !) and let them melt to cool the soup down and add flavour.
More Vegan Sauce Recipes
- Pomodoro Sauce
- Arrabbiata Sauce
- Tartar Sauce
- Homemade Tomato Sauce
Ingredients
- 2 cloves garlic
- ½ teaspoon fine sea salt , more to taste – 3 grams
- 2 ½ cups fresh basil leaves , loosely packed ,washed and de-stemmed – 75 grams
- ¼ cup de-shelled pistachios , if you can’t find de-shelled you can do them yourself – 30 grams
- ¼ cup vegan parmesan cheese , freshly grated – 25 grams
- ⅓ cup olive oil , 80 ml
- ¼ teaspoon ground black pepper , (optional) – 0.5 grams
Instructions
Mortar and Pesto Instructions
- In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a paste.
- Add in the fresh basil leaves in two batches, pounding and grinding until the basil is blended into the garlic, which will take about 3-4 minutes.
- Add in the pistachios, pounding until broken up into smaller pieces and then grinding to blending into the basil. Feel free to use a spoon or a spatula to help stir the mix together.
- Add in your vegan parmesan cheese and mix in thoroughly. If adding in ground black pepper add it here and grind to incorporate it too.
- Slowly drizzle in 2 tablespoons of your olive oil into your pesto to thoroughly combine, until pesto reaches your desired consistency.
- Pour in the rest of your olive oil and using a spoon, stir everything together.
- Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Food Processor Instructions
- Add garlic, sea salt and pistachios to a food processor and pulse until combined, scraping down the sides after each pulses, for about 1 minute.
- Add the basil, vegan parmesan and optional pepper next and continue to pulse until combined, for about 1-2 more minutes. Slowly drizzle in your olive oil will pulsing or with your food processor on low to thoroughly incorporate. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Notes
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup and let them melt to cool the soup down and add flavour.
