I have been making these for so long, I can’t believe I haven’t already posted this recipe! They are loosely based off a recipe ripped from a magazine in the early 2000s when I was getting used to having my own kitchen. I have adapted it a lot over the years and this is the version I make once a week on Monday mornings for Muffin Monday. I wonder how long I’ll be held to it.These muffins are super easy to make dairy free, just sub cashew milk for regular milk and Becel Vegan or Melt for traditional butter. Easy peasy, cup for cup, no problem. The original recipe from olden times, (insert old lady emoji), included dairy butter and milk. I have not had any issues using vegan Becel in place of butter or some type of nut milk in place of dairy. The type of nut milk does matter, and in this recipe I default to unsweetened cashew or almond milk.
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 cup whatever kind of milk you like (I use cashew)
1/2 cup whatever kind of butter you like, melted
1 large egg
1 teaspoon vanilla
2/4 cup chocolate chips (or more, no judgement here)
Preheat your oven to 400, whisk all the dry ingredients together (except the chocolate chips). Then in a separate bowl, mix all your wet ingredients and then add your wet to your dry.
Then mix in the chocolate chips by hand.
Spoon into a 12 cup muffin tray. It seems like a lot per muffin cup, I know, but they rise up so nicely and make big, fluffy (and evenly baked) muffins.
Bake for 20-25 minutes, depending on your oven. Check at 20 minutes.