Chocolate Chip Muffins – Dairy Free
Everyone feels a bit of sorrow for you when you tell them you are dairy free. But in all honesty, it’s not that difficult. When you’re dairy free you don’t have to miss out on anything. You can even eat those delicious chocolate chip muffins that everyone goes crazy for. (You just might have to make your own.) I got this recipe from Little Sweet Baker, But I’ve changed a few things to make it dairy free.
My 2-year-old son is the one in our house that must be dairy free, and he absolutely devoured these chocolate chip muffins. Not only are they delicious but they also look pleasing to the eye, so these would be great for entertaining.
Before you start anything be sure you get your oven preheating to 425° and line your muffin pans with liners. Or if you prefer you can just grease the muffin pans and go without the liners, but I would rather use liners because they make for an easier transport if you’re taking them anywhere.
In a large bowl you’re going to want to mix together the flour, baking powder, baking soda, salt, and the chocolate chips. You can really use any kind of chocolate chips you want, but since this recipe is dairy free, you need to be sure you pick out a kind that is also dairy free. Believe it or not even chocolate has dairy, so be on the lookout for that. These chocolate chips are easiest to find at your local health food store.
Go ahead and put that large bowl aside for later, and grab a medium bowl to mix the wet ingredients in. You’re going to want to whisk together melted (dairy free) butter, sugar, eggs, coconut milk, and vanilla. Once those are to a smooth consistency, slowly start to add the wet ingredients to the dry. Be sure to fold the mixture gently until they are combined. Do not over mix.
This recipe makes about 15 muffins, so split the batter up between 15 muffin cups. You can make them pretty full because we want them to develop that beautiful muffin top!
If you want to add a little extra to your chocolate chip muffins, sprinkle some sea salt on the top of the mix once they are in the pan. This sea salt really compliments the chocolate taste and it was a huge hit in our house.
Bake the chocolate chip muffins for 5 minutes at 425°. Then reduce the oven temperature to 375° and let them keep baking for approximately 12 minutes. All ovens bake differently so be sure to keep a close eye on these. You do not want to over bake these or they will become too dry. If you think they are done, do the toothpick test, and take them out the moment they pass.
The chocolate chip muffins will need to cool for 5-10 minutes before they are the perfect temperature to eat.
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Chocolate Chip Muffins
- 2 eggs
- 2 3/4 cups flour
- 1 tbsp baking powder
- 1 1/2 cups dairy free chocolate chips
- 1 cup sugar
- 1/2 tsp salt
- 1 tbsp vanilla
- 1/2 cup dairy free butter
- 1 cup coconut milk
- 1 tbsp sea salt *optional
Preheat oven to 425 degrees.
Line muffin pan with paper liners or grease the muffin pan.
In a large bowl combine flour, baking powder, baking soda, salt, and chocolate chips and set aside.
In a medium bowl whisk together melted melted butter, sugar, milk, eggs, and vanilla.
Slowly add wet ingredients, to the dry ingredients. Fold them together until combined, but do not over mix.
Divide the batter up into the 15 muffin cups.
**OPTIONAL - sprinkle some sea salt on top of the batter if you want to add a little extra flavor.
Bake at 425 degrees for 5 minutes.
Then reduce the oven temperature to 375 degrees and continue to bake for an additional 12 minutes or until it passes the toothpick test.
Do not over bake or they will become too dry. Let them cool for 5-10 minutes