Bakery Style Vegan Chocolate Chip Muffins

Step 1

Cut 12 4x4-inch squares of parchment paper.

Step 2

Find a bottle or cup with approximately the same diameter as the cups in your muffin tray (I used a soy sauce bottle).

Step 3

Turn the bottle upside down, place a parchment square on top, then fold it down so that it holds its shape like a muffin liner.

Step 4

Repeat with all the parchment squares and place in the muffin tray.

Step 5

Preheat oven to 375°F.

Step 6

Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl or bowl of a stand mixer. Set aside.

Step 7

Pour the apple cider in the non-dairy milk and let sit for 1-2 minutes (depending on the type of milk, it may curdle).

Step 8

Create a well in the center of the dry ingredients and pour in the non-dairy milk/vinegar mixture, canola oil, and vanilla extract.

Step 9

Sprinkle in the lemon zest.

Step 10

Mix together the wet and dry ingredients until almost combined, then add the 3/4 cup chocolate chips and mix until combined.

Step 11

Fill each muffin liner about 2/3 full.

Step 12

Top each one with 1 teaspoon chocolate chips and 1/2-3/4 teaspoon turbinado sugar.

Step 13

Bake for 18-20 minutes or until firm and a toothpick comes out clean.

Step 14

Let cool before serving.